Quick and Versatile Tofu Rice Bowl Recipe
Use Up Those Veggie Scraps! Delicious Tofu Rice Bowl Anyone Can Make in a Snap
Here’s a recipe for a fantastic tofu rice bowl using simple ingredients. You can use any vegetables you have on hand in the fridge, and it’s a flavor that everyone from kids to adults will love. Serve it over rice for a satisfying meal!
Main Ingredients
- 1 block of tofu (approx. 300-400g)
- Assorted vegetables (use up veggie scraps from your fridge: zucchini, carrots, onions, etc.)
- Eggs (optional, 1-2)
Cooking Instructions
Step 1
First, prepare the vegetables for your tofu rice bowl. There are no set vegetables, so feel free to use whatever you have in your fridge like zucchini, carrots, or onions. Finely chop the vegetables or dice them small, similar to how you would for fried rice, so they are easy to eat. Cut the tofu into about 2cm cubes and lightly pat them dry with paper towels. Removing excess moisture prevents oil splattering when frying and helps achieve a crispier texture. If you’re using eggs, you can whisk them now.
Step 2
Now it’s time to make the essential sauce for your delicious tofu rice bowl. In a small bowl, combine 6 tablespoons of soy sauce, 4 tablespoons of corn syrup, 1/2 tablespoon of sesame oil, 2 tablespoons of oyster sauce, a pinch of black pepper, and 3 tablespoons of water. Mix them thoroughly. Having the sauce pre-mixed makes cooking much easier when you’re busy.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Add the cubed tofu and pan-fry until golden brown. If flipping each cube individually is cumbersome, you can hold the pan with both hands and gently shake or tilt it to ensure even cooking. Fry the tofu until it’s nicely browned and the edges are slightly crispy.
Step 4
Once the tofu is deliciously golden brown, add your prepped chopped vegetables to the pan and stir-fry them together. Sauté until the vegetables are slightly translucent and their natural sweetness is released. When the vegetables are almost cooked, add 1 tablespoon of minced garlic and stir-fry briefly to release its aroma. Be careful not to burn the garlic; adding it after the vegetables have started cooking is recommended.
Step 5
Pour the pre-made soy sauce mixture over the stir-fried vegetables and tofu. Let it simmer and bubble for 2-3 minutes, allowing the sauce to coat everything evenly. Taste and adjust the seasoning: if it’s too salty, add a little more water; if it’s not sweet enough, add a bit more corn syrup or soy sauce. For a spicy kick, you can add finely chopped chili peppers. If you prefer a thicker consistency, a little cornstarch slurry (1 part cornstarch to 2 parts water) can be added. Finally, you can gently pour in the whisked eggs and let them cook for an even richer and more satisfying tofu rice bowl. Serve generously over warm rice and enjoy!
