Japanese Ginger Tofu Bowls

Name: Japanese Ginger Tofu Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 14 ounce extra-firm tofu (pressed and cubed); 2 tablespoon cornstarch; 2 tablespoon vegetable oil; 0.5 cup soy sauce (low sodium); 0.25 cup maple syrup; 2 tablespoon rice vinegar; 1 tablespoon fresh ginger (grated); 2 garlic cloves (minced); 2 cup white rice (uncooked); 10 ounce shelled edamame; 1 English cucumber (thinly sliced); 1 tablespoon sesame seeds (toasted)

Crispy pan-fried tofu glazed in a savory ginger-soy sauce, served over fluffy white rice with steamed edamame and a refreshing cucumber salad.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy
Cost: $1.49/serving

Dietary

Vegetarian
Dairy-Free
Vegan
Nut-Free
Egg-Free
Pescatarian

Ingredients

14 ounce extra-firm tofu (pressed and cubed)
2 tablespoon cornstarch
2 tablespoon vegetable oil
0.5 cup soy sauce (low sodium)
0.25 cup maple syrup
2 tablespoon rice vinegar
1 tablespoon fresh ginger (grated)
2 garlic cloves (minced)
2 cup white rice (uncooked)
10 ounce shelled edamame
1 English cucumber (thinly sliced)
1 tablespoon sesame seeds (toasted)

Instructions

Toss the cubed 14 ounces of extra-firm tofu with 2 tablespoons of cornstarch until evenly coated.
In a small bowl, whisk together 1/2 cup of soy sauce, 1/4 cup of maple syrup, 2 tablespoons of rice vinegar, 1 tablespoon of grated fresh ginger, and 2 minced garlic cloves. Set aside.
Cook 2 cups of uncooked white rice according to package directions. Keep warm.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the coated tofu in a single layer and pan-fry for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
Pour the reserved ginger-soy sauce into the same skillet and bring to a simmer. Cook for 1-2 minutes until slightly thickened. Return the crispy tofu to the skillet and toss gently to coat with the sauce.
Steam or microwave the 10 ounces of frozen shelled edamame according to package directions. Serve the tofu and sauce over the cooked rice, with edamame and thinly sliced English cucumber on the side. Garnish with 1 tablespoon of toasted sesame seeds.

Notes

Adjust the amount of maple syrup to your preferred sweetness. Freshly grating ginger provides the best flavor for the sauce.

Nutrition (per serving)

Calories: 445
Protein: 19.8 g
Carbohydrates: 65.3 g
Fat: 11.5 g
Fiber: 7.3 g
Sodium: 1280 mg
Saturated Fat: 1.7 g
Sugar: 19.5 g