Korean-Inspired 'Drug' Tofu Bowl
AsianSalads & Bowlshigh proteinmake aheadspiced
20g protein
Recipe by Nikoleta · @surovadcerka
Nothing here gets cooked except the rice. Silken tofu goes into the marinade raw and stays there for eight to twelve hours, and that waiting is the entire recipe — there's no pan, no oven, no step you can rush.
Two soy sauces, doing two jobs. The light one brings salt, the dark one brings colour and a rounder, almost molasses depth. Using only one gives you something noticeably flatter.
Silken tofu breaks if you look at it wrong, so cut the cubes larger than feels necessary and lower them into the marinade rather than stirring them in. Anything that falls apart still tastes right, it just stops looking like a bowl worth photographing. Thirty-five minutes of work, most of it waiting.
Ingredients
marinade
- 300 g silken tofu
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp water
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp agave syrup
- 60 g spring onion, finely sliced
- 60 g onion, thinly sliced
- 60 g cucumber, small cubes
- 60 g red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 tsp chilli flakes
- 1 tbsp sesame seeds
- 200 g rice
Contains: gluten, sesame, soy
How to make it
- Cut the silken tofu into bite-sized cubes and set aside carefully so they don't break apart.
- In a bowl, whisk together the light soy sauce, dark soy sauce, water, sesame oil, rice vinegar, and agave syrup until well combined. Add the spring onion, onion, cucumber, bell pepper, garlic, chilli flakes, and sesame seeds. Mix well.
- Gently lower the tofu cubes into the marinade so they are fully submerged. Cover and refrigerate for at least 8–12 hours to allow the flavours to develop fully.
- Cook the rice according to package instructions, then fluff with a fork.
- Serve the marinated tofu over the cooked rice and spoon over a generous amount of the marinade.
Nutrition
635Calories
20 gProtein
104 gCarbs
15 gFat
4 gFiber
per serving
