Tofu rice bowl

Name: Tofu rice bowl
Yield: 4 servings
Cuisine: Canada
Ingredients: 【Quick pickle】; carrot 1; radishes, thinly sliced 3; water 250 mL (1 cup); white vinegar 125 mL (½ cup); garlic 3 cloves; black pepper 2 mL (½ tsp); salt 15 mL (1 tbsp); sugar 15 mL (1 tbsp); 【Tofu crumble】; uncooked brown rice 375 mL (1 ½ cups); sesame oil 15 mL (1 tbsp); grated ginger 10 mL (2 tsp); firm tofu, crumbled 1 package (400 g/14 oz); hoisin sauce 30 mL (2 tbsp); lime juice 15 mL (1 tbsp) (about ½ lime); lower sodium soy sauce 30 mL (2 tbsp); dried basil 2 mL (½ tsp); water 45 mL (3 tbsp); 【Sriracha dressing】; sriracha 5 mL (1 tsp); lower fat Greek yogurt 85 mL (⅓ cup); lime juice 5 mL (1 tsp); 【To assemble】; large cucumber, sliced ½; bell pepper, cut into thin strips ½; cilantro (optional) ½ bunch

This vegetable-packed bowl is the homemade version of your favourite take-out rice bowl. You will learn how to make a quick pickle. Bonus!

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

【Quick pickle】
carrot1
radishes, thinly sliced3
water250 mL (1 cup)
white vinegar125 mL (½ cup)
garlic3 cloves
black pepper2 mL (½ tsp)
salt15 mL (1 tbsp)
sugar15 mL (1 tbsp)
【Tofu crumble】
uncooked brown rice375 mL (1 ½ cups)
sesame oil15 mL (1 tbsp)
grated ginger10 mL (2 tsp)
firm tofu, crumbled1 package (400 g/14 oz)
hoisin sauce30 mL (2 tbsp)
lime juice15 mL (1 tbsp) (about ½ lime)
lower sodium soy sauce30 mL (2 tbsp)
dried basil2 mL (½ tsp)
water45 mL (3 tbsp)
【Sriracha dressing】
sriracha5 mL (1 tsp)
lower fat Greek yogurt85 mL (⅓ cup)
lime juice5 mL (1 tsp)
【To assemble】
large cucumber, sliced½
bell pepper, cut into thin strips½
cilantro (optional)½ bunch

Method 7 steps

Prepare the quick pickle: Use a vegetable peeler to slice carrots into ribbons. Place into a small bowl or glass jar. Place radishes in a separate bowl or glass jar.
In a small pot, bring water, vinegar, garlic, pepper, salt and sugar to a boil. Pour over carrots and radishes and let marinate for at least 20 minutes.
Cook rice per package instructions.
Prepare the tofu crumble: In a large pan, heat sesame oil and ginger over medium heat and cook for 1 minute. Add crumbled tofu and warm through while stirring.
Pour in hoisin sauce, 15 mL (1 tbsp) lime juice, soy sauce, and basil. Stir well and add water. Cook until half of the water evaporates. Remove from heat.
Prepare the sriracha dressing: Mix sriracha, yogurt, and 5 mL (1 tsp) lime juice together.
Serve tofu on rice. Top with cucumber, bell peppers, cilantro, pickled carrots, pickled radishes, and dressing.