COOK SOMETHING GREAT

Ginger-Tofu Rice Bowls

Name: Ginger-Tofu Rice Bowls
Total time: 35 min
Yield: 2
Ingredients: 300 g firm tofu; 120 g dry brown rice; 1 carrot; 0.5 cucumber; 1 tbsp olive oil; 1 tbsp reduced-sodium soy sauce; 1 tsp grated ginger; 1 tbsp rice vinegar

Golden tofu, crunchy vegetables and a ginger dressing bring texture to a practical weeknight bowl.

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A colorful vegetable bowl — Photo: Anna Pelzer / Unsplash

Illustrative food photography; presentation may differ from the recipe.

Golden tofu, crunchy vegetables and a ginger dressing bring texture to a practical weeknight bowl.

Original recipe, not kitchen-tested. Timing is a guide; check doneness and food safety. Photos are illustrative. Check ingredient labels for allergens.

Ingredients

300 g firm tofu

120 g dry brown rice

1 carrot

0.5 cucumber

1 tbsp olive oil

1 tbsp reduced-sodium soy sauce

1 tsp grated ginger

1 tbsp rice vinegar

Method

Cook rice according to its package. Drain tofu, press gently with a clean towel and cut into cubes.

Heat oil in a nonstick skillet and cook tofu 8–12 minutes, turning to brown several sides.

Mix soy sauce, ginger, vinegar and 1 tablespoon water. Add half to tofu for the final minute.

Divide rice, grated carrot and cucumber between bowls. Add tofu and remaining dressing.

For gluten-free cooking, choose certified gluten-free tamari and check every packaged ingredient.