Sesame Tofu Bowl with Edamame and Ginger Vegetables
A hearty bowl with crispy sesame tofu, edamame and ginger vegetables on basmati rice. It keeps well for meal prep, lasts three to four days in the fridge and tastes good cold too.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 300 g Basmati rice
- 400 g Firm tofu
- 4 tbsp Soy sauce
- 2 tbsp Maple syrup
- 1 tbsp Sesame oil
- 2 tbsp Sesame seeds
- 3 tbsp Neutral cooking oil
- 1 pc Fresh ginger (approx. 2 cm)
- 2 pc Garlic cloves
- 500 g Broccoli
- 3 pc Carrots
- 200 g Edamame, frozen, shelled
- 0.5 pc English cucumber
- 2 pc Spring onions
- 1 pc Lime
- 2 tbsp Rice vinegar
- Salt to taste
- Pepper to taste
Method
- Cook the rice in plenty of salted water according to the package instructions, drain, let it steam briefly and spread it out in a shallow bowl to cool.
- Pat the tofu dry, cut into 1.5 cm cubes and toss with 2 tbsp soy sauce, 1 tbsp maple syrup and the sesame oil.
- Fry the tofu cubes in 2 tbsp cooking oil over medium to high heat for 10 to 12 minutes, until golden brown on all sides, then transfer to a bowl.
- Finely grate the ginger and garlic, then whisk with 2 tbsp soy sauce, 1 tbsp maple syrup, the rice vinegar and 1 tbsp lime juice to make a dressing.
- Divide the broccoli into small florets, peel the carrots and cut them into thin sticks. Stir-fry the vegetables in 1 tbsp cooking oil in a pan for 5 to 6 minutes until tender-crisp, then season with salt.
- Cook the edamame according to the package instructions, drain and let cool.
- Halve the cucumber lengthwise, remove the seeds and slice thinly. Cut the spring onions into fine rings.
- Stir half of the dressing into the rice and season with salt and pepper.
- Divide the rice, vegetables, edamame, cucumber and tofu among four bowls and sprinkle with spring onions and sesame seeds.
- Serve the remaining dressing on the side or drizzle it over the bowls, and place the lime half in wedges alongside. For meal prep, store the components separately in airtight containers in the fridge.