Tofu Char Siu Rice Bowl
Ingredients
- 1 cup Jasmine rice (185g)
- 2 cloves garlic, minced
- 3 teaspoons ginger, grated
- 3 teaspoons toasted sesame oil
- 2 teaspoons vegan butter
- 1/4 teaspoon salt
- 1 1/4 cups water
- 16 oz firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon mushroom stir fry sauce
- 1/2 teaspoon dark soy sauce (optional)
- 1/4 teaspoon five-spice powder or white pepper powder
- 1/4 cup water
- sriracha (optional, for color)
Preparation
In a heated saucepan with sesame oil, sauté garlic and ginger until fragrant, add rice and stir continuously, then add water and salt.
Bring it to a boil, turn heat to low and let simmer for about 18 minutes.
Turn off the heat, add vegan butter, cover lid and let rest for 15-20 minutes. Prep tofu while waiting.
Use a fork to fluff the rice when ready.
Shallow pan-fry tofu until golden brown on all sides and place tofu on a paper towel to absorb excess oil.
Pour sauce ingredients into a pan then bring the mixture to a low simmer and cook until slightly thickened.
Slowly place tofu logs in the sauce, using a spoon or brush to 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 and let it cool off a little.
Cut tofu into 1/2 inch thick slices.
Serve immediately with more sauce and flavored rice along with cucumber slices and chili sauce.