Japanese Braised Tofu with Rice (Tofu Meshi)
TOFU+33g protein
Recipe by Nikoleta · @surovadcerka
The second twenty minutes matter more than the first. Twenty minutes of gentle braising gets flavour into the surface; twenty minutes resting off the heat, still sitting in the broth, is when it actually reaches the middle. Serve it straight after braising and you have seasoned skin around bland tofu.
A circle of baking paper pressed onto the surface keeps everything submerged. Tofu floats, and the part above the liquid takes on nothing at all.
Cut it into slices rather than cubes or leaving it whole — more surface for the broth to reach, less distance to the centre. Soft water-packed tofu works better here than the firm block; it's a braise, not a fry, so there's nothing to hold together. Sixty minutes, 33 g of protein.
Ingredients
tofu & broth
- 450 g white tofu
- 450 ml water
- 1 nori sheet
- 3 1/2 tbsp soy sauce
- 2 tbsp cane sugar
- 1 1/2 tsp rice vinegar
- 1 pinch salt
side
- 200 g jasmine rice
- 150 g cucumber
- 1 spring onion
- 2 tsp chili oil
- 1 tsp sesame seeds
Contains: gluten, sesame, soy
