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Easy tofu rice bowl - one pot recipe
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This dish it very much what I would cook for myself at home when I don't create recipe videos. It's very easy to make and takes inspiration in Asian as well as European cuisines. It's very much a fusion dish that combines different influences to create this beautiful rich umami flavour explosion. I used a fair amount of salty seasoning admittedly. But if you are looking for something very flavoursome that omnivores as well as herbivores enjoy alike, then trust me on the seasoning. E.g. meat has naturally occurring salt, so often in vegan cuisine you need to add a bit of extra salt and seasoning back in - especially with tofu, which doesn't have a lot of flavour on it's own. For comparison meat has 57g of naturally occurring sodium per 100g (says mother Google), whereas the same amount of tofu only has 7g. So I try to bring flavour back to my dishes with the seasoning.
You can easily freeze this tofu rice bowl as well. So you can make a few batches ahead and then take to work with you.
Make sure you cut the tofu into very small dices. This way it will absorb the seasoning better. Unless you bake tofu it doesn't absorb flavour well. So in order to infused it with a delicious richness you need to first sauté or fry it in some oil and then cook with other ingredients. If you are looking for another way of preparing tofu then check out my tofu bacon recipe here.
I am using a few Asian ingredients like soy sauce and miso paste for a great umami experience. If you don't have miso paste at home you can leave it out, but I would recommend it, it tastes so much richer with it. And always use the unsweetened soy sauce. I find the cheap that has sugar in it makes dishes taste a bit sickly - and you want to avoid that ;-) And the sweet chilli sauce that's going into this bowl already has a bit of sweetness and some kick to it. Enjoy!
INGREDIENTS (3-4 portions):
- Block of extra firm tofu
- 1 onion
- Handful of sun-dried tomatoes
- 1 tsp minced garlic
- 3tbsp tomato paste
- 1-2 tbsp soy sauce (unsweetened)
- 1 tbsp sweet chilli sauce
- 1 tsp miso paste (optional, recommended)
- 1 stock cube
- 150g white basmati rice
- 750ml boiling water
Finely cube a block of extra firm tofu (the smaller the cubes the better, so they will absorb flavour better). Then finely dice 1 onion and finely chop up a handful of sun-dried tomatoes (I recommend getting rid of some of the oil first - a kitchen towl works well with absorbing the oil).
Then add some oil into a pan (you can even use the excess sun-dried tomato oil) and sauté the tofu, onion and 1 tsp of minced garlic until the onions has softened and ever so slightly browned.
Now add all other ingredients to the pan, including boiling water (I am too impatient to let the water boil in the pan, so I always boil it in the kettle, which saves me a few minutes cooking time) and the the sun-dried tomatoes.
Cook for roughly 15 min or until the rice has cooked properly.
Stir occasionally in order not to burn your tofu rice bowl.
Serve with a nice green salad on the side. Enjoy!
And if you like this dish why not try my smokey BBQ jackfruit with rice.