Crispy tofu and edamame bowl

Name: Crispy tofu and edamame bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 720 g firm tofu; 200 g edamame; 160 g Brown rice; 300 g Broccoli; 150 g Carrot; 200 g Cucumber; 30 g Scallion or chives; 10 g Fresh ginger; 15 ml soy sauce; 2 tbsp Rice vinegar; 10 ml mirin; 10 ml Sesame oil; 10 g Sesame seed

A plant-based Japanese donburi: golden firm tofu, edamame, broccoli and crunchy vegetables over a little brown rice, with a soy, rice vinegar and ginger dressing.

40 min

in total

people

556

calories per serving

In one serving

37 g
Protein: 45 g
Carbs: 23 g
Fat

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Ingredients

720 g
firm tofu
200 g
edamame
160 g
Brown rice
300 g
Broccoli
150 g
Carrot
200 g
Cucumber
30 g
Scallion or chives
10 g
Fresh ginger
15 ml
soy sauce
2 tbsp
Rice vinegar
10 ml
mirin
10 ml
Sesame oil
10 g
Sesame seed

Allergens

soyglutensesame

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Cook the brown rice. Drain the tofu, pat it dry and cut into cubes.
Brown the tofu for 8 minutes in a non-stick pan with half the sesame oil. Steam the broccoli and edamame for 4 minutes.
Mix the soy sauce, rice vinegar, mirin, grated ginger and the rest of the sesame oil.
Divide the rice between bowls, add the tofu, vegetables, grated carrot and cucumber, spoon over the dressing and finish with spring onion and sesame.