Asian Tofu Rice Bowls

Asian Tofu Rice Bowls

from jaroflemons.com
35 min
4 servings

Crispy tofu, savory zucchini, sliced carrots, and fresh avocado, all served over delicious fried rice and covered in a sauce that's the perfect balance of sweet and savory. If you're on the search for a quick and easy vegan dinner recipe, these Asian Tofu Rice Bowls are delicious!

Ingredients

  • 1 16 oz. block extra-firm tofu
  • 3/4 cup Mahatma® Long Grain White & Jasmine Rice
  • 3 Tbsp soy sauce (or tamari)
  • 2 Tbsp agave syrup (or honey)
  • 1 tsp ground ginger
  • 1 Tbsp sesame oil
  • 2 medium garlic cloves (minced)
  • 3 cups zucchini noodles (about 2 large zucchini)
  • 1 cup shredded carrots
  • 1 large avocado
  • 2 tsp sesame seeds (optional)

Directions

  1. 1

    Press the tofu between paper towels or napkins to remove as much water as possible.

  2. 2

    While the tofu is pressing, cook the rice according to directions.

  3. 3

    Whisk the soy sauce, agave, and ginger together in a medium sized bowl.

  4. 4

    Cut the tofu into small cubes and allow to soak in the sauce mixture for about 5 minutes.

  5. 5

    While the tofu is soaking, heat up the sesame oil over medium heat and lightly cook the garlic.

  6. 6

    Add in the soaked tofu (leaving the extra sauce in the bowl) and cook until crispy (about 10-15 minutes).

  7. 7

    While the tofu is cooking, spiralize the zucchini.

  8. 8

    Add the zucchini and carrots to the pan and sauté.

  9. 9

    Pour the extra sauce and the rice into the pan and cook for another 5 minutes (or until everything is evenly coated and hot).

  10. 10

    Serve with avocado and sesame seeds (optional)!