Baked Tofu Summer Bowl
This Baked Tofu Summer Bowl is perfect for those days when you feel a bit lethargic but still want a light, fresh meal filled with veggies!
Servings
2~4
Prep Time:
10 min.
Cook for:
10 min.
Good For:
Lunches
Introduction
Baked Tofu Summer Bowl
The key to a perfect summer bowl is to have a variety and balance of flavors and textures. I’ve listed down some of my favorite vegetables I include in my usual summer bowl, but even if you can’t access some of these ingredients, you can substitute with the following: paprika (raw and/or baked), bell or green peppers (raw and/or baked), spinach, legumes, broccoli sprouts, roasted kale and frilled lettuce.
Ingredients
BAKED TOFU
- Silken Tofu, 1 block
- Shoyu (soy sauce), 3 tbsp.
- Mirin, 3 tbsp. (if you don’t have mirin, substitute with 1/2 tbsp. honey)
- Arrowroot powder, 1 tbsp. dissolved with water
- Sesame oil
SALAD
- Edamame, boiled
- Cucumber, diced
- Okra, boiled and diced
- Kaiware greens (daikon radish sprouts)
- Shishito peppers
- Scallions, diced
Drain the tofu by placing it between two paper towels and then placing a plate over it for about 30 min.
In a small bowl, mix the shoyu, mirin, and arrowroot. Make sure the arrowroot is dissolved in water completely so it doesn’t clump.
Slice the tofu into small blocks (careful as it easily breaks!) and then fry over low heat with sesame oil and the shoyu mix you made earlier. Each side should get caramelized after 4-5 minutes.
Carefully place on foil and bake with the shishito peppers (lightly salt them first) at 180C for 5 minutes.
Serve warm with the veggies and over rice or quinoa! The sesame miso dressing I use for the red bream dish I posted a few posts back is delicious over the veggies!
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