Our Favourite Tasty Tofu Bowl
If you are wanting to take a break from meat once or twice a week, our favourite tasty Tofu Bowl is simple and full of flavour – definitely not boring!
If you have tried tofu before and found it rubber and tasteless this recipe is one that will tempt even the most stubborn meat-eaters. The trick is the marinade. I like to leave the tofu in the marinade overnight, but if you are time-poor, 15 minutes is okay too.
Tofu, also known as bean curd, is a great source of quality protein and is low in fat. I like this recipe because you can pop the tofu in the oven while you are preparing the other ingredients.
It’s filling & guilt free lunch or dinner!
Tofu Bowl
Take a break from meat once or twice a week. This recipe is packed with flavour.
Ingredients
- 250g Firm Tofu drained
- 2 cloves garlic minced
- 1 tbsp garlic minced or grated
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- 3 tbsp sesame oil divided
- 2 tsp rice wine vinegar
- 2 tbsp demerara sugar
- 1½ tbsp cornstarch
- ¼ tsp baking powder
To Serve
- 2 soft boiled eggs
- 1 Tomato quartered
- 100g Edemame beans
- 1 sml can corn warmed
- 1 spring onion, finely sliced for garnish
- 1 tsp toasted sesame seeds for garnish
Instructions
- Preheat the oven to 180°C
Prepare the marinade
- In a medium bowl add the garlic, ginger, soy sauce, chilli sauce, 2 tbps sesame oil, vinegar, and sugar. Whisk or stir until it's smooth. Set aside;
- Sandwich the Tofu between two paper towels and gentle press slowly to remove the extra moisture without cracking the tofu;
- Cut the tofu into 1 cm square blocks, lay on a tray lined with baking paper;
- Add half of the marinate to the tofu, leave for 15 mins;
- Drain any marinade that has not been absorbed;
- In a small bowl whisk together the cornstarch and baking powder;
- Coat the tofu in the mixture, drizzle over the remaining sesame oil;
- Bake in oven for 15 mins;
- Reduce temperature to150°C, toss the tofu & bake for another 15 mins;
To Serve
- Arrange the eggs, beans, corn and tomato in a bowl
- Place the tofu on top and sprinkle with sesame seed and spring onions.
