Teriyaki Tofu and Vegetable Bowl

Name: Teriyaki Tofu and Vegetable Bowl
Cook time: 15 min
Yield: 4 servings
Ingredients: 200 g jasmine rice rinsed; 300 ml water for rice; 1 g fine salt for rice and tofu seasoning; 45 ml soy sauce for sauce; 60 ml water for sauce; 20 g brown sugar for sauce; 15 ml rice vinegar for sauce; 5 ml toasted sesame oil for sauce; 10 g garlic minced; 10 g fresh ginger finely grated; 400 g extra-firm tofu pressed and cut into 2 cm cubes; 15 g cornstarch for coating tofu; 1 g fine salt for rice and tofu seasoning; 1 g black pepper freshly ground; 20 ml neutral oil divided; 10 ml neutral oil divided; 200 g broccoli florets cut into bite-size florets; 150 g red bell pepper thinly sliced; 80 g carrot cut into matchsticks; 20 g scallions thinly sliced, white and green parts separated; 10 g scallions thinly sliced, white and green parts separated; 8 g toasted sesame seeds for garnish

Crisp tofu cubes are coated, seared until golden, then tossed with broccoli, bell pepper, carrot, and scallions in a quick teriyaki sauce made in the pan. The bowl is served over rice and finished with sesame seeds.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

200 g jasmine rice rinsed
300 ml water for rice
1 g fine salt for rice and tofu seasoning
45 ml soy sauce for sauce
60 ml water for sauce
20 g brown sugar for sauce
15 ml rice vinegar for sauce
5 ml toasted sesame oil for sauce
10 g garlic minced
10 g fresh ginger finely grated
400 g extra-firm tofu pressed and cut into 2 cm cubes
15 g cornstarch for coating tofu
1 g fine salt for rice and tofu seasoning
1 g black pepper freshly ground
20 ml neutral oil divided
10 ml neutral oil divided
200 g broccoli florets cut into bite-size florets
150 g red bell pepper thinly sliced
80 g carrot cut into matchsticks
20 g scallions thinly sliced, white and green parts separated
10 g scallions thinly sliced, white and green parts separated
8 g toasted sesame seeds for garnish

Instructions

Combine the rinsed rice, 300 ml water, and 1 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 12 minutes. Remove from the heat and keep covered for 5 minutes. The rice is tender and the pot shows no visible water; grains are separate and fluffy after resting.
While the rice cooks, stir together the soy sauce, 60 ml water, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small bowl until the sugar dissolves. The sauce looks evenly mixed and the sugar is mostly dissolved.
Toss the tofu cubes with cornstarch, the remaining 1 g salt, and the black pepper until lightly coated. The tofu is evenly dusted and no dry starch remains in clumps.
Heat 20 ml of the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on several sides, 7 to 9 minutes. Transfer the tofu to a plate. The tofu is golden and crisp on the outside with hot, steamy centers.
Add the remaining 10 ml oil to the same skillet. Add the broccoli, bell pepper, carrot, and scallion whites. Stir-fry for 3 to 4 minutes until the vegetables are bright and beginning to soften. The vegetables are glossy, vivid in color, and just tender-crisp.
Pour in the teriyaki sauce and cook for 1 to 2 minutes, stirring, until it bubbles and thickens enough to coat the vegetables. Return the tofu to the skillet and toss to glaze. Serve as seasoned; no additional salt is needed. The sauce is glossy and clings to the tofu and vegetables instead of pooling in the pan.
Spoon the rice into bowls, top with the teriyaki tofu and vegetables, and finish with the scallion greens and sesame seeds. Each bowl is assembled with rice underneath and a shiny, cohesive topping above.