Tofu rice bowl

Seared tofu over white rice with cucumber, carrot and a rice-vinegar soy dressing.

Nutrients

For entire dish

Calories

573 kcal

Protein

31.8 g

Carbohydrates

68 g

Fat

21.3 g

Fiber

6.2 g

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

1. Cut the tofu into cubes and grate the ginger.
2. Slice the cucumber and carrot into thin strips.
3. Mix the rice vinegar, soy sauce, sesame oil and ginger.
4. Rinse the rice and boil it in salted water for 15 minutes then drain.
5. Heat a dry skillet and sear the tofu for 6 minutes until golden.
6. Warm the dressing in the same pan for 1 minute.
7. Spoon the rice into a bowl and top with tofu, cucumber and carrot.
8. Pour the dressing over the bowl, sprinkle with sesame seeds and serve.