Crispy Tofu Black Rice Bowl
A lovely bowl of vegan crispy tofu served with black rice and veggies, a satisfying bowl of food for lunch or dinner.
Servings: 2
Calories: 711kcal
Equipment
- Frying pan or wok
Ingredients
- 225 g extra-firm tofu (8 ounces)
- 1 tablespoon cornflour
- ½ teaspoon Chinese 5-spice powder
- ¼ teaspoon chilli powder
- pinch sea salt
- 3 tablespoons groundnut oil
- 100 g black rice (½ cup)
- 100 g tenderstem broccoli (a small bunch)
- 150 g chestnut mushrooms (2 cups) sliced
- 1-2 pak choi sliced
- sliced spring onions to garnish
- chopped coriander to garnish
- sesame seeds to garnish
For the sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup
- 1 garlic clove grated
- 1 cm piece of ginger grated
- ½ red chilli finely chopped
- 1 spring onion finely sliced
- squeeze of lime juice
Instructions
- First prepare the tofu. Cut into 1 cm thick slices. Line a plate with a few pieces of kitchen paper and place the tofu slices on top. Cover with a few more pieces of kitchen paper, another plate and place something heavy (a couple of cans will do) on top. Leave to press whilst you prepare the other ingredients, at least 10 minutes or so. You may need to change the paper halfway through.225 g extra-firm tofu
- Cook the black rice. Rinse and place in a small saucepan with a pinch of salt and a cup (250 ml) of cold water. Bring to the boil, stir once and place a lid on the pan. Turn the heat down low and cook for about 25 minutes, until tender. You can rinse it once cooked, but I like it when it's a bit sticky.100 g black rice
- Once the tofu is dry, cut into 1 cm dice. Sprinkle with the cornflour, 5-spice powder, chilli powder and a good pinch of salt and toss well. Heat the oil in a wok or large frying pan. Add the tofu (I did this is two batches) and fry until golden brown and crispy - this took 2-3 minutes for me. Transfer to some more kitchen paper to drain.1 tablespoon cornflour, ½ teaspoon Chinese 5-spice powder, ¼ teaspoon chilli powder, pinch sea salt, 3 tablespoons groundnut oil
- Stir fry the mushrooms, broccoli and pak choi, adding more oil if needed. Place in a bowl along with some rice and crispy tofu pieces.100 g tenderstem broccoli, 1-2 pak choi, 150 g chestnut mushrooms
- Place all ingredients for the sauce in your empty wok or frying pan and bring to the boil. Cook for a minute until slightly thickened and pour over the rice, veggies and tofu. Garnish with the spring onions, coriander and sesame seeds, if liked and serve.sliced spring onions, chopped coriander, sesame seeds, 1 tablespoon dark soy sauce, 1 tablespoon mirin, 1 tablespoon toasted sesame oil, 1 teaspoon maple syrup, 1 garlic clove, 1 cm piece of ginger, ½ red chilli, squeeze of lime juice, 1 spring onion
Notes
Make sure to press your tofu well, removing the moisture helps it crisp up nicely along with using cornstarch to help this.
Nutrition
Calories: 711kcal | Carbohydrates: 77.5g | Protein: 24.7g | Fat: 38.7g | Saturated Fat: 5.2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20.3g | Sodium: 740.7mg | Potassium: 1084.7mg | Fiber: 9.6g | Sugar: 13.7g | Vitamin A: 186.1IU | Vitamin C: 135.9mg | Calcium: 300.6mg | Iron: 6.8mg