Tofu Bbq Rice


  • 1 cup [185g] jasmine rice, rinsed thoroughly & drained⁣⁣
  • 2 cloves garlic, minced⁣⁣
  • 3 teaspoons grated ginger⁣⁣
  • 3 teaspoons [12g] toasted sesame oil⁣⁣
  • 2 teaspoons vegan butter ⁣⁣
  • 1/4 teaspoon salt⁣⁣⁣
  • 1 1/4 cups [~300 ml] water⁣⁣⁣
  • 16oz firm tofu - pressed & cut into 3 long logs⁣⁣


  1. I normally use a rice cooker to cook my rice

  2. In a heated saucepan with sesame oil, sauté garlic & ginger until fragrant. Add rice & stir continuously, then add water & salt. Bring it to boil, turn heat to low & let simmer (just barely) for about 18 minutes. Turn off the heat, add vegan butter, cover lid, & let rest for 15-20mins. Prep tofu while waiting. Use a fork to fluff the rice when ready.⁣⁣⁣

  3. To make the tofu, shallow pan-fry tofu until golden brown on all sides & place tofu on a paper towel to absorb excess oil.⁣

  4. To make the sauce, pour sauce ingredients into a pan then bring the mixture to a low simmer & cook until slightly thickened. ⁣⁣✅Slowly place tofu logs in the sauce. Using a spoon or brush, baste the tofu with sauce until well coated. The sauce will thicken up towards the end. Once the tofu is all coated with sauce, remove from heat & let it cool off a little. Cut tofu into 1/2 inch thick slices.⁣⁣

  5. Serve immediately with more sauce & flavored rice along with cucumber slices & chili sauce

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