Ingredients
2 servings · About 25 minutes · All spoon equivalents use 15 ml tablespoons.
- 300 g firm tofu, drained
- 300 g cooked rice, hot
- 200 g broccoli, cut into small florets
- 30 ml soy sauce
- 15 ml rice vinegar
- 10 g sugar
- 10 g fresh ginger, finely grated
- 15 ml neutral cooking oil
- 30 ml water
Before you start
This Japanese-inspired bowl uses a simple soy, ginger, vinegar, and sugar glaze. It does not require mirin, and the rice is listed as already cooked. If you are starting with dry rice, allow its cooking time separately and follow the packet instructions.
Drain the tofu and pat the surface dry so it is easier to brown. Use firm tofu that will hold its shape when turned. Cut the broccoli into small, similar-sized pieces and mix the sauce before heating the pan.
Cook the bowls
- Mix the soy sauce, rice vinegar, sugar, ginger, and water in a small bowl.
- Steam or simmer the broccoli until it is as tender as you like, then drain.
- Cut the tofu into bite-sized pieces. Heat the oil in a frying pan over medium heat and add the tofu in a single layer.
- Cook, turning carefully, until several sides are lightly golden. Allow roughly 8–10 minutes, adjusting the heat so the surface does not burn.
- Lower the heat and add the mixed sauce. Turn the tofu through it for 1–2 minutes, until coated. Add a splash of water if the glaze becomes too thick.
- Divide the hot rice and broccoli between bowls, add the tofu, and spoon over the remaining glaze. Serve immediately.
Make sensible substitutions
Use another quick-cooking vegetable if broccoli is unavailable. Apple cider vinegar can replace rice vinegar, but it changes the flavour; start with a little less if yours is strong. Taste the finished sauce before adding extra salt, because soy sauces vary.
Tofu and soy sauce contain soy, and many soy sauces also contain wheat. Check every product label if cooking for someone with an allergy. A product called tamari is not automatically suitable for every dietary requirement.
Cooking for a different number
The serving scaler adjusts the ingredient amounts proportionally. The pan size and cooking time do not scale in the same way. For a larger quantity, brown the tofu in batches so the pan is not crowded, then combine it with the sauce.
The quantities are a starting formula. Appetite, tofu moisture, and sauce strength vary, so make a note of what you prefer for next time.