Zesty Japanese-Style Sesame Ginger Tofu with Jasmine Rice
This delightful dish is a fusion of Japanese flavors combined with a zesty twist, offering a satisfying meal that’s both healthy and bursting with flavor. The crispy tofu is marinated in a mix of soy sauce, sesame oil, and fresh ginger, then paired with aromatic jasmine rice and a colorful array of vegetables. It’s a perfect option for a weeknight dinner that’s sure to impress.
Ingredients:
- 14 oz (400 g) firm tofu, drained and pressed
- 1 cup jasmine rice
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup (for a vegan option)
- 1 tbsp cornstarch
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 small zucchini, thinly sliced
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
- Fresh cilantro, chopped (optional)
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Prepare the Tofu: Cut the tofu into bite-sized cubes. In a mixing bowl, combine soy sauce, sesame oil, fresh ginger, garlic, rice vinegar, and honey/maple syrup. Add the tofu cubes to the marinade and let it sit for at least 20-30 minutes to absorb the flavors.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.
- Crisp the Tofu: After marinating, remove the tofu cubes from the marinade and pat them dry with paper towels. Coat the tofu in cornstarch for added crispiness. In a large non-stick pan, heat vegetable oil over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy, about 5-7 minutes. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, add a bit more oil if needed and sauté the bell pepper, carrot, and zucchini until they are tender-crisp, about 5 minutes. Season with salt and pepper.
- Combine Tofu and Vegetables: Return the crispy tofu to the pan with the vegetables. Pour any remaining marinade over the mixture and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and well-coated with the marinade.
- Serve: Divide the jasmine rice between bowls. Top with the tofu and vegetable mixture. Garnish with chopped green onions, toasted sesame seeds, and fresh cilantro if desired.
Enjoy this zesty Japanese-style sesame ginger tofu with jasmine rice that promises a delightful explosion of flavors with every bite!
The source of the article is from the blog rugbynews.at