Asian Inspired Roasted Tofu Bowl with Black Rice
Yield 4 servings
Feel free to customize your bowl using the BYOB Guide. For example you can substitute a legume for the tofu. For an alternative to black rice try soba noodles or any grains from the chart here. You can swap out the dressing for one of the dressing we have provided.
- 1 block Extra-firm tofu, drained
- 1 Tablespoon olive oil
- 1 Tablespoon low sodium soy sauce or tamari
- 1 Teaspoon honey or agave
- 1 Garlic clove, minced, or light sprinkle of garlic powder
- 2-4 cups of greens of your choice
- 2-3 cups of vegetables of your choice (purple cabbage, shredded carrots, edamame are good choices)
- ¼ cup pickled radishes (see recipe)
- ½ cup cooked Chinese black rice (see grain guide)
- ¼ cup sesame ginger dressing (see recipe)
- Or substitute ¼ cup Peanut Dressing (see recipe)
- Optional toppings – toasted sesame seeds, shredded nori, Furikake (Japanese seasoning)
- The key to making good roasted tofu is to press out the excess water. To do this, wrap with a paper towel or clean, absorbent kitchen towel, then set on a plate and put something with at least a couple pounds of weight on top of it (a stock pot or another plate with something on top to weight it down). Let sit 10-15 minutes for extra-firm tofu, 30-60 minutes for firm tofu. Unwrap, drain off excess water, and cut into 1-inch thick slices or cubes.
- While tofu is being pressed, preheat the oven to 375°F. Prepare a baking sheet with parchment paper.
- In a shallow mixing bowl, whisk together olive oil, soy sauce, honey, and garlic. Add tofu and gently turn to coat the tofu on all sides. Use your hands if it starts to break up.
- Place tofu in a single layer on the baking sheet, making sure that no pieces are touching. Bake in the oven for 15 minutes, turn tofu over and bake another 15 minutes or until lightly browned.