Crispy Tofu Nori Rice Bowl
- 32 min
- β β¬3.72
- 2 servings
- Easy
firm tofu, cucumber, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- sesame
Equipment
- stove
Prepare
1
Cut tofu
Cut tofu, cucumber, carrot, avocado, and nori sheets into even bite-size pieces.
Cook
2
Bring rice and tap water to the boil
Bring rice and tap water to the boil, cover and cook on low for 12β15 minutes; rest for 5 minutes.
3
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 8β10 minutes, until piping hot and browned on several sides.
4
Stir in soy sauce and sesame seeds and cook
Stir in soy sauce and sesame seeds and cook for 1β2 minutes more.
Finish
5
Divide rice evenly between the serving plates or bowls
Divide rice evenly between the serving plates or bowls, add tofu, cucumber, carrot, avocado, and nori sheets, and serve immediately.
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