Tofu Yum Yum Rice Bowl Recipes
CRISPY TOFU YUMS
I guess this would be my grilled chicken breast alternative. I marinate 2 or 3 pounds of tofu and then cook it up in small batches throughout the week. Crispy tofu yums are all about packing tofu with flavor and then coaxing it to a crispy finish for maximum enjoyment. Enjoy on salads, on sandwiches, with veggies, or just eat 'em!
Provided by emilyinaustin
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h2m
Yield 8
Number Of Ingredients 5
Steps:
- Place 2 layers of paper towels on a flat work surface; arrange tofu slices on top. Cover tofu slices with a baking sheet. Place cans, jars, or book on top of the baking sheet. Press tofu for 15 minutes. Remove weights and discard accumulated liquid.
- Mix lemon juice, tamari, and garlic together in a bowl.
- Place tofu slices on the baking sheet; pour lemon juice mixture on top. Let tofu marinate for 15 minutes.
- Preheat a large skillet over medium heat; pour in olive oil. Add tofu slices in a single layer. Cover and cook until golden brown on the bottom, 5 to 7 minutes. Flip tofu and continue to cook, covered, until golden brown on the second side, about 5 minutes more. Remove lid and cook uncovered for 2 to 3 minutes. Repeat with remaining tofu.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 4 g, Fat 9.9 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 1.1 g, Sodium 507.9 mg, Sugar 1 g
TOFU YUM-YUM RICE BOWL
The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place tofu on a rimmed baking sheet layered with paper towels; top with several more paper towels and press gently to squeeze out excess liquid. Transfer tofu to a shallow baking dish.
- Give garlic, soy sauce, chili paste, cilantro, and ginger a whirl in a blender, scraping down the sides as needed, until smooth, about 3 minutes (consistency will be similar to ketchup). Pour over tofu and turn to coat. Chill at least 2 hours.
- Do ahead: Tofu can be marinated 12 hours ahead. Cover and keep chilled.
- Place rice in a sieve and rinse under cold running water, rubbing with your fingers, until water runs clear. (This yields fluffy grains that won't clump.) Let drain 5 minutes.
- Transfer rice to a medium saucepan; cover with 3 cups water and season with salt. Bring to a boil. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, 12-15 minutes.
- Remove saucepan from heat and fluff rice with a fork. Cover with a kitchen towel, then replace lid. Let sit 10 minutes for steam to absorb.
- Pour oil into a medium pot to a depth of 2" and fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°.
- Place cornstarch in a shallow bowl. Working in batches, remove tofu from marinade (do not scrape it off) and toss in cornstarch; shake off excess. Working in batches, fry tofu, turning occasionally, until golden brown, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; let drain.
- Divide rice among bowls. Make a small well in the center of each and nestle a poached egg inside. Top with fried tofu, then kimchi, cilantro, basil, scallions, peanuts, and sesame seeds.
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