Quick and Easy Asian Tofu Bowl

This Quick and Easy Asian Tofu Bowl is ready in less than 10 minutes!  The perfect addition to your weeknight meal planning and OH SO GOOD!  Grab your chopsticks!

So first off, I might be a little biased when it comes to Asian dishes, because well, I’m half Filipino…but BELIEVE me when I tell you that I make a mean Asian/Buddha bowl.  Someday I’ll share my Korean Buddha bowl with you but until then, you have this little gem which is just as delicious.  If you’re someone who partakes in Meatless Monday, you will want to make this part of your rotation.  And if you’re not a tofu fan, why tho?  It’s SO good!

Did you know?

Tofu contains more protein than chicken and contains almost all of the amino acids your body needs because it is rich in iron, calcium, potassium and magnesium.  It also contains high levels of vitamin C, riboflavin, thiamine and B6.

It is also excellent for your cardiovascular health, contains anti-cancer properties, reduces symptoms of menopause, lowers cholesterol, treats chronic kidney disease, and can help to prevent osteoporosis because of its high levels of calcium.

Types of Tofu

There are different texture types of tofu and really it’s a preference here (soft, medium, firm, extra firm).  For me, when I’m making something like this where I want the tofu to keep it’s shape and texture, I always go for the extra firm.  However, you can make this recipe with any of the other textures, and it will be just as great.  There is also a silken texture which wouldn’t be the best for this recipe but is fantastic for adding protein to your smoothies or scrambled and added to eggs.  Tofu comes in flavors, as well.  I’m fine with marinating mine, but sometimes I just want easy, so in that case, I will buy already-pressed-marinated tofu and most stores will have this.

Pressing the Tofu

Tofu contains a lot of moisture that is best removed before using it.  You can sometimes find the ‘already pressed’ plain tofu in the store, but I find it quite elusive so I typically end up having to press mine.  Pressing your tofu just means that you have to remove some of the moisture from the block.  You can easily do this by removing the tofu from its container after draining, wrapping it in a clean kitchen towel, then pressing the moisture out with a heavy object like a cast iron pan for about 30-60 minutes, which just means letting the heavy object sit on top of the tofu for that time.

Marinating

Marinating is not always necessary, but it most definitely adds so much flavor to the tofu.  If marinating is not your thing, you can still enjoy it after cooking by adding different sauces to it.  My favorite way to enjoy it like this is Buffalo style – with blue cheese and on crunchy romaine.

If these aren’t enough reasons to convince you to try tofu, how about how delicious it is??  I could eat it every day, it’s that good!  Also, if you haven’t tried it, why not??  Tofu:  it’s not just for the vegetarians anymore.  So what are you waiting for?  Get over your preconceived notions and TRUST ME!

And anyway, look at this display of beauty – I love it when my plate/bowl looks like a rainbow!

Any crunchy veggies will work in this dish but these are usually my favorite.  When I have radishes, I always add those, but this was more of a clean-out-the-fridge night and this is what I had on hand.  This dish is very versatile, friends!

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Quick and Easy Asian Tofu Bowl

Yield: 2

This Quick and Easy Asian Tofu Bowl is ready in less than 10 minutes! The perfect addition to your weeknight meal planning and OH SO GOOD! Grab your chopsticks!

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Ingredients

• 12 oz Firm tofu, drained, pressed, cubed
• 1 cup Terikyaki sauce, divided / for marinating and sauce for the finished bowl
• 1 T Extra virgin olive oil
• 1 tsp Toasted sesame oil, Optional
• 1 cup Prepared rice
• 1 cup Red cabbage, shredded
• 2 cup Fresh kale, chopped
• 1 Carrot, sliced into thin strips
• 1/2 large Cucumber or 2 baby cucumbers, sliced
• 1/2 cup Prepared edamame
• Misc Others: Sesame Seeds, sliced radishes, hot sauce, soy sauce, vinegar

Instructions

1. If you bought tofu that needs to be marinated, you'll want to use my instructions above to press the tofu.  Then, dice it up, place it in plastic bag and add 1/2 cup teriyaki sauce.  Refrigerate for at least a few hours and up to 24.  When done marinating, follow steps for cooking the tofu.
2. If you bought marinated tofu you're ready to go, so dice it up.
3. In a skillet, heat the olive oil and optional sesame oil on med/high heat, then add the tofu.  Brown the tofu on all sides, remove from heat.
4. While the tofu is cooking, grab a large soup bowl or a small serving bowl
5. Add the rice, cabbage, kale, cucumber, carrots, and edamame to the bowl.
6. Add your tofu to the rice and veggies.
7. In the same skillet that you used for the tofu, add the rest of the teriyaki sauce to warm through.  Remove from heat.
8. Here is where I like to add my own Asian flare:  I like to add rice wine vinegar, or apple cider vinegar to the veggies (abou 1 T sprinkled over the top), then I also add soy sauce, hot sauce and sesame seeds.  Feel free to add your own favorite flavors!
9. Enjoy!

Nutrition Information

Yield 2 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

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