Vt Tofu Rice Bowl(gf) Recipe
Make Vt Tofu Rice Bowl(gf) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu
Marinade / Sauce (Gluten-free)
Rice
Vegetables & Garnish
Optional Crunch / Add-ins
Method
Rice
- 1
Cook rice
Rinse rice under cold water until the water runs mostly clear (2–3 minutes). Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer 15 minutes for white rice (35–45 minutes for brown) without lifting the lid. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.
Tofu
- 2
Press tofu
While rice cooks, drain the 14 oz block of extra-firm tofu. Wrap tofu in clean kitchen towels or paper towels and press with a heavy pan or use a tofu press for 15–20 minutes to remove excess water. This helps the tofu crisp.
- 3
Cube and season
Unwrap pressed tofu and cut into 1/2- to 3/4-inch cubes. In a bowl, gently toss tofu cubes with 2 tbs cornstarch, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Shake off excess cornstarch.
- 4
Pan-fry tofu
Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tofu cubes in a single layer (work in two batches if needed). Cook without moving 3–4 minutes per side until golden and crisp, turning to brown most sides (6–10 minutes total). Transfer browned tofu to a plate and set aside.
Marinade / Sauce
- 5
Prepare sauce
In a small bowl, whisk together 3 tbs tamari, 1 tbs rice vinegar, 1.5 tbs maple syrup, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil, and 2 tbs water until combined.
- 6
Thicken sauce & coat tofu
Return the skillet used for tofu to medium heat and add the sauce. Stir and bring to a simmer. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy. Add the crisp tofu to the pan and gently toss to coat the cubes evenly, cooking 1 more minute to let flavors meld. Remove from heat.
Vegetables & Assembly
- 7
- 8
Assemble bowls
Divide the cooked rice between 4 bowls (approximately 3/4 cup cooked rice per serving if making 4 servings). Top each bowl with a quarter of the sauced tofu, then arrange shredded cabbage (about 3/8 cup), carrots (about 3 tbsp), cucumber slices, and scallions on the rice. Sprinkle each bowl with 1/4 tsp toasted sesame seeds, 1/2 tbsp chopped nuts if using, and chopped cilantro if desired. Serve with a lime wedge on the side and pickled jalapeño to taste.
- 9
Serve
Squeeze lime over the bowl just before eating. Leftover tofu and rice can be refrigerated up to 3 days; store sauce and crunchy toppings separately if possible.