Yum Yum Tofu Bowl
Recipe type: Tofu
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Enjoy a vegetarian meal of spicy fried tofu, roasted vegetables, raw cabbage, and rice all in one delicious bowl!
For the Tofu:
  • 1 package House Foods firm tofu, drained
  • 4 garlic cloves
  • ½ c. soy sauce
  • ¼ c. chili paste
  • 2 T. rice vinegar
  • ¼ c. fresh cilantro, chopped
  • 2 t. ginger, chopped
For the vegetables:
  • 1 c. broccoli florets
  • 1 bell pepper, sliced thinly
  • 1 onion, thinly sliced
  • 1 T. olive oil
  • salt and pepper
To assemble the bowls:
  • ¼ c. olive oil
  • ½ c. cornstarch
  • 1 c. cabbage, thinly sliced
  • 2 c. rice, cooked
  • 3 scallions, sliced
  • 2 T. sesame seeds
  1. Cut the tofu into 3 slices. Cut each slice into 5 pieces.
  2. Place the tofu in a bowl with the garlic, soy sauce, chili paste, rice vinegar, cilantro, and ginger. Mix well, cover, and refrigerate for 2-4 hours.
  3. Preheat the oven to 425 degrees.
  4. Place the broccoli, peppers, and onions on a baking sheet and toss with the olive oil, salt, and pepper. Bake for 10 minutes, stir, then continue baking for 10 minutes. Remove from the oven.
  5. Pour the olive oil in a deep skillet. Heat over medium high heat.
  6. Working in batches, remove the tofu from the marinade and toss with the cornstarch. Shake off the excess.
  7. Place the tofu in the hot oil and cook for 3-4 minutes per side. Remove to a paper towel lined plate to drain.
  8. To assemble the bowls place ½ cup of rice in each of 4 bowls. Divide the roasted vegetables between the bowls. Add ¼ c. of few cabbage. Divide the tofu between the 4 bowls.
  9. Sprinkle each bowl with scallions and sesame seeds and serve hot.
Adapted from Bon Appetit, April 2015.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/yum-yum-tofu-bowl/