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Tofu is a blank canvas ready to absorb flavor. The tofu in these Asian Tofu Bowls is spices, and then, marinated.
Jump to RecipeFor meat lovers like me, we assume, and I sure used to, that I could not be satisfied with a vegetarian dish. The new me finds both satisfaction and appreciation for the lightness I feel when the meal is over. That does not mean I leave the meal hungry. It means that I stop eating when I feel full, but shortly thereafter, I do not have that food coma type feeling.
Some other examples of some satisfying vegan dishes can be found below. I truly love this tofu milanese.
The beauty of making bowls is you can any complimentary vegetables that you like. I used three different types of peppers, onions and brussel sprouts. The brussel sprouts are far from traditional in an Asian dish. They add really good texture and my wife and I love them. I had some leftover pickled ginger and that is the garnish you see topping the bowl.
The cast of characters.
The spices and sauces.
Flavoring the vegetables and tofu.
The Asian Tofu Bowls.
Asian Tofu Bowls
A very satisfying and hearty vegan dish filled with tofu and lots of vegetables. These Asian Tofu Bowls have spice and a sauce to sop up.
Ingredients
- 1 Package Firm Tofu cubed
- 1 Tbsp Chinese Five Spice divided
- 1 Tbsp Shoyu Soy Sauce
- 1 Tbsp Sambal Oelek
- 1 Tsp Fish sauce
- 1 Tbsp Hoisin sauce
- 1 Tsp Mirin
- 2 Tsp Sesame oil
- 1 Tsp Soy glaze
- 1/2 Whole Red onion sliced
- 1/2 Whole Green bell pepper sliced
- 1/2 Whole Red bell pepper sliced
- 1/2 Whole Yellow bell pepper sliced
- 8 Ounces Brussel sprouts halved
- 2 Cups Rice
Instructions
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Begin by cooking the brussel sprouts in 325 degree oven and bake for 15 minutes.
Also make the rice per the instructions for your rice cooker.
At the same time, spice the tofu with 1 – 2 tsp of the Chinese five spice. Next, combine all the liquids and marinate the tofu in a bowl. Let marinade for 10 minutes. Add the tofu and liquid to a skillet and heat for 10 minutes.
In another skillet, add the sesame oil and heat on medium high heat. Once simmering, add the veggies and saute for 5 minutes. Add the brussel sprouts and top with the reserved marinade. Simmer for one more minute.
To serve fill the bowl with rice. Add in plenty of the tofu and vegetables with the brussel sprouts. Top with pickled ginger. Enjoy!
Recipe Notes
I always rinse my rice now. Makes a big difference.
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