Tofu Ishi Yaki Bop* Recipe
rice dish prepared in hot river stone bowl
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut it into bite-sized cubes.
- 2
Sauté the Vegetables
In a skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and ginger, and sauté until fragrant. Add diced carrot and bell pepper, and cook until just tender. Season with salt and pepper.
- 3
Cook the Tofu
In a separate pan, heat the remaining 1 tablespoon of sesame oil. Add the tofu cubes and cook until golden brown on all sides. Add soy sauce and stir to coat.
- 4
Combine Ingredients
In a large bowl, combine the cooked rice, sautéed vegetables, and tofu. Mix well and adjust seasoning with additional soy sauce, salt, and pepper if needed.
- 5
Serve in Hot Stone Bowl
Preheat a river stone bowl until hot. Add the rice mixture to the bowl, allowing it to sizzle. Garnish with chopped green onions and sesame seeds before serving.
