Pregnancy Friendly Classic Tofu Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
- 2 tbsp neutral oil (such as avocado or canola oil)
For the sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp cornstarch
For the vegetables
- 1 tbsp neutral oil (such as avocado or canola oil)
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tbsp sesame seeds (optional)
- 1–2 tsp chili garlic sauce or sriracha (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cast iron pan on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
- 2
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes until the water is fully absorbed. Remove from heat and let steam, covered, for 5 minutes.
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