Steamed Tofu & Ginger Rice

Steamed Tofu & Ginger Rice with sautéed vegetables and a soy garlic sauce. This recipe is extra comforting in the cold winter months!

Ingredients

Serves: 3-4 Time: 45-50 mintues

Steamed Tofu & Ginger Rice

• 1 block firm or silken tofu, sliced in rectangles
• 1 cup uncooked rice
• 2 cups water
• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1/2 cup mushrooms, sliced
• 1 carrot, thinly sliced
• 2 cups vegetable broth
• 3 garlic cloves, minced
• 1/2-1 Tbs fresh ginger, minced

Soy Garlic Sauce

• 2 Tbs soy sauce
• 2 Tbs rice vinegar
• 1 Tbs sesame oil
• 1-2 green onions, chopped
• 2 additional garlic cloves, minced
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional)

Directions

1. Begin by cooking your rice. If you have a rice cooker with a steam basket, use that to steam the tofu.
2. If you’re not using a rice cooker, use another steam basket or boil water in a large pot with a lid and use a grate within resting 2 inches above the water to steam the tofu that way.
3. While the rice and tofu are cooking, prepare your soy garlic sauce by combining the sauce ingredients in a small bowl, set aside.
4. Meanwhile, heat up your broth in a small pot and add in the garlic and ginger, simmer on low to allow the flavor to marinade.
5. Then, sauté your onion, pepper, carrot, and mushrooms in a small skillet. Cook in sesame oil until tender and lightly season with soy sauce.
6. Once all the components are done, add a serving of rice to a bowl, and ladle over the ginger broth, enough to lightly cover the rice.
7. Top the rice in broth with the sautéed vegetables, followed by 3-4 pieces of tofu. Add a spoonful of the soy garlic sauce over the tofu.
8. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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