Ginger Tofu Bowl Recipe
ginger tofu bowl
serves 6
ingredients
Rice- 2 cups whole grain brown rice
- 1¾ cups water
- 1/3 cup soy sauce
- ¼ cup brown sugar
- 2 tbsp fresh lime juice
- 1 tbsp oyster sauce
- ½ tsp Sambal sauce, fresh chili paste
- 1 (19oz) pkg. extra firm tofu
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 small yellow onion, thinly sliced
- 1 red pepper, sliced in strips
- 1 carrot, peeled and julienned
- 1 garlic clove, minced
- 2 tsp minced fresh ginger
- ¼ cup chopped fresh basil
directions
- To prepare the rice, in a medium saucepan bring water to a boil. Stir in rice, return to a boil. Reduce heat to low, cover and simmer 5 minutes. Remove from heat, stir then cover and let stand 5 minutes.
- For the sauce, whisk soy sauce, brown sugar, lime juice, oyster sauce and Sambal sauce. Set aside.
- To prepare the tofu, lay the tofu on paper towels pressing all sides to absorb excess moisture. Cut the tofu into 1-inch cubes. In a bowl, toss tofu with salt and pepper. Toss with cornstarch to evenly coat. Heat vegetable oil in a medium skillet over medium-high heat. Saute the tofu for 2 minutes without stirring to all it to brown. Stir and continue to cook until all sides are golden. Transfer tofu to a plate and reduce heat to medium. Add onions, peppers, carrots, garlic and ginger. Cook stirring 3-4 minutes until vegetables are tender. Add sauce mixture and tofu. Continue cooking for 2 minutes, stirring until sauce thickens slightly and coats the tofu and vegetables. Remove from heat, stir in chopped basil. Serve over rice.