Herbaceous
Über Member
This takes a while to make, but it’s really delicious. This is one of the few ways my husband will eat tofu without complaining. Adapted from America’s Test Kitchen.
Ingredients:
3-1/2 cups water
2-1/3 cups short grain brown rice
1/4 cup mirin
3 tablespoons rice vinegar
1 block soft tofu, patted dry and cut into 3in x 1/2in fingers
3/4 cup corn starch
1/4 cup corn meal
2 tablespoons vegetable oil (I use canola oil)
1 sheet nori, crumbled (optional)
6 radishes, sliced thin
1 cucumber, seeded and sliced thinly
1 avocado, pitted and sliced thinly
4 scallions, sliced thinly
Sauce:
3 tablespoons rice vinegar
2 tablespoons mirin
1/2 tsp sugar
3 tablespoons soy sauce
1 tsp fresh ginger, grated
1/2 tsp grated orange zest
1 tablespoon orange juice
1/2 tsp grated lime zest
1 tablespoon lime juice
Method:
Cook your rice. Transfer to a large bowl, drizzle with mirin and vinegar, and let cool for about 20 min.
Spread your tofu fingers out on a paper towel, let drain for 20 min, and GENTLY pat dry.
Mix cornstarch and cornmeal together. Coat your tofu fingers in the cornmeal mixture. Heat the oil in a nonstick skillet until shimmering, then add your tofu and cook until crisp and lightly golden on all sides. You will likely need to do this in batches, and you might need a bit more oil. Be gentle with the tofu, since it’s the soft kind, it will fall apart easily (don’t worry too much if a couple pieces break in half).
For sauce, bring vinegar, mirin, and sugar to boil in a small saucepan. Remove from heat and add remaining ingredients, whisk to combine.
Divide rice among individual bowls, then sprinkle with nori. Top with tofu, radishes, avocado, cucumber, and scallions. Drizzle with sauce.
Serves 6.
Ingredients:
3-1/2 cups water
2-1/3 cups short grain brown rice
1/4 cup mirin
3 tablespoons rice vinegar
1 block soft tofu, patted dry and cut into 3in x 1/2in fingers
3/4 cup corn starch
1/4 cup corn meal
2 tablespoons vegetable oil (I use canola oil)
1 sheet nori, crumbled (optional)
6 radishes, sliced thin
1 cucumber, seeded and sliced thinly
1 avocado, pitted and sliced thinly
4 scallions, sliced thinly
Sauce:
3 tablespoons rice vinegar
2 tablespoons mirin
1/2 tsp sugar
3 tablespoons soy sauce
1 tsp fresh ginger, grated
1/2 tsp grated orange zest
1 tablespoon orange juice
1/2 tsp grated lime zest
1 tablespoon lime juice
Method:
Cook your rice. Transfer to a large bowl, drizzle with mirin and vinegar, and let cool for about 20 min.
Spread your tofu fingers out on a paper towel, let drain for 20 min, and GENTLY pat dry.
Mix cornstarch and cornmeal together. Coat your tofu fingers in the cornmeal mixture. Heat the oil in a nonstick skillet until shimmering, then add your tofu and cook until crisp and lightly golden on all sides. You will likely need to do this in batches, and you might need a bit more oil. Be gentle with the tofu, since it’s the soft kind, it will fall apart easily (don’t worry too much if a couple pieces break in half).
For sauce, bring vinegar, mirin, and sugar to boil in a small saucepan. Remove from heat and add remaining ingredients, whisk to combine.
Divide rice among individual bowls, then sprinkle with nori. Top with tofu, radishes, avocado, cucumber, and scallions. Drizzle with sauce.
Serves 6.