Glazed Tofu & Egg Rice Bowls
with Crisp-Tender Asian Greens & Marinated Cabbage
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Here’s a tofu act to follow. These inventive veggie bowls are brimming with tasty surprises from top to bottom. Glaze the tofu in a mix of sweet soy sauce and rice vinegar until it’s glossy with goodness, and pair with hard-boiled eggs (conveniently at the ready). Take care of veg-ness with gently sautéed Asian greens and some sharpness from marinated shredded cabbage. It all goes over long-grain white rice singing with sweet, gingery sesame notes.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 100g Shredded red cabbage
- 1 Block of tofu (non-GMO)
- 30ml Rice vinegar
- 160g White rice
- 60ml Sweet soy sauce
- 2 Hard-boiled eggs
- 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
5 g
Sodium
1700 mg
Total Carb
117 g
Sugars
35 g
Protein
44 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, pat the tofu dry with paper towel; cut into large cubes. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. In a medium bowl, make the marinated cabbage by combining the cabbage, ⅓ of the vinegar, a drizzle of oil and S&P.
Cook & glaze the tofu
In a small bowl, make the glaze by combining the soy sauce and remaining vinegar. In a large pan, heat a drizzle of oil on medium-high. Season the tofu with ¾ of the remaining spices and S&P. Cook, 1 to 2 min. per side, until beginning to brown. Add all but 2 tbsp of the glaze (double for 4 portions) and cook, spooning the sauce over, 1 to 2 min., until golden and heated through. Transfer to a plate. Wipe out and reserve the pan.
Sauté the yu choy
In the same pan, heat a drizzle of oil on medium-high. Sauté the yu choy, 1 to 2 min., until partially cooked. Add 1 tbsp water (double for 4 portions) and the remaining spices. Cook, partially covered, 1 to 2 min., until crisp-tender.
Finish & serve
Quarter the eggs lengthwise. Divide the rice between your bowls. Top with the tofu, yu choy, marinated cabbage and eggs. Drizzle with the remaining glaze. Bon appétit!
