Tofu and Spinach Rice Bowl

Name: Tofu and Spinach Rice Bowl
Total time: 30 min
Ingredients: 2 units carrot; 2 cloves garlic; 1 pinch ginger; 1 cup rice; 2 tbsp soy sauce; 1/2 tbsp sriracha sauce; 3 tbsp breadcrumbs; 1 pinch salt; 4 tbsp olive oil; 4 oz spinach; 7 oz tofu

ekilu Team

“If you're the type of person that thinks that tofu isn't for you, that's probably because you haven't tried a recipe that really elevates the tofu to another level. And boy, this recipe does just that. So, what are you waiting for? Let's get started!”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

carrot

2 units

garlic

2 cloves

ginger

1 pinch

spinach

4 oz

Pantry ingredients

rice

1 cup

soy sauce

2 tbsp

sriracha sauce

1/2 tbsp

breadcrumbs

3 tbsp

salt

1 pinch

olive oil

4 tbsp

tofu

7 oz

Instructions

Mix the soy sauce, sriracha (if you don't have any use another hot sauce), grated garlic clove, and some grated ginger in a deep bowl.

Gently press the tofu to remove any excess water and slice. Place these tofu slices into the bowl that has the sauce you have just prepared. Spoon the sauce onto each side of the tofu and let it marinate in the fridge for about 4 hours, so the tofu absorbs the flavors.

Prepare the rice. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.

Once the tofu is well marinated, cover in bread crumbs. Set the remaining sauce on the side.