Asian Tofu Rice Bowls

  • 09 Oct - 15 Oct, 2021
  • Mag The Weekly
  • Cookery


· 1 block extra-firm tofu

· ¾ cup Jasmine rice

· 3 tablespoons soy sauce

· 2 tablespoons agave syrup (or honey)

· 1 teaspoon ground ginger

· 1 tablespoon sesame oil

· 2-3 minced garlic cloves

· 3 cups zucchini noodles

· 1 cup shredded carrots

· 1 avocado

· 2 teaspoons sesame seeds


Press the tofu between paper towels to remove as much water as possible. While the tofu is pressing, cook the rice according to package instructions. Whisk the soy sauce, agave, and ginger together in a medium sized bowl. Cut the tofu into small cubes and allow to soak in the sauce mixture for about five minutes. While the tofu is soaking, heat up the sesame oil over medium heat and lightly cook the garlic. Add in the soaked tofu (leaving the extra sauce in the bowl) and cook until crispy (about 10-15 minutes). While the tofu is cooking, spiralise the zucchini. Add the zucchini and carrots to the pan and saute. Pour the extra sauce and rice into the pan and cook for another five minutes or until everything is evenly coated and hot. Serve with avocado and sesame seeds.