Tofu rice bowl
Seared tofu over white rice with cucumber, carrot and a rice-vinegar soy dressing.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 573 kcal
- Protein
- 31.8 g
- Carbohydrates
- 68 g
- Fat
- 21.3 g
- Fiber
- 6.2 g
Per serving
- Calories
- 573 kcal
- Protein
- 31.8 g
- Carbohydrates
- 68 g
- Fat
- 21.3 g
- Fiber
- 6.2 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 334 mcg
- C
- 1.4 mg
- E
- 0.1 mg
- K
- 11.8 mcg
- Fe
- 4.5 mg
- Ca
- 1005 mg
- Mg
- 100.9 mg
- K⁺
- 79.6 mg
Ingredients
- Firm tofu — 140 g
- White rice — 70 g
- Cucumber — 40 g
- Carrot — 40 g
- Rice vinegar — 10 g
- Soy sauce — 12 g
- Sesame oil — 6 g
- Fresh ginger — 5 g
- Sesame seeds — 5 g
- Table salt — 1 g
Cooking instructions
- Cut the tofu into cubes and grate the ginger.
- Slice the cucumber and carrot into thin strips.
- Mix the rice vinegar, soy sauce, sesame oil and ginger.
- Rinse the rice and boil it in salted water for 15 minutes then drain.
- Heat a dry skillet and sear the tofu for 6 minutes until golden.
- Warm the dressing in the same pan for 1 minute.
- Spoon the rice into a bowl and top with tofu, cucumber and carrot.
- Pour the dressing over the bowl, sprinkle with sesame seeds and serve.