Rice with tofu and marinated vegetables
Rice bowls with golden tofu, carrots and cucumber marinated in rice vinegar.
Active time30 min
Cooking20 min
Total40 minResting : 15 min
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Ingredients
- 150 g carrots
- 150 g cucumber
- 20 g sesame seeds
- 20 ml sunflower oil
- 250 g dry short-grain rice
- 30 ml soy sauce
- 250 g firm tofu
- 40 ml rice vinegar
Preparation
Peel the carrots and cut them into thin batons. Wash the cucumber and cut it into half-moons. Mix with the rice vinegar in a mixing bowl and leave to marinate for 15 minutes while preparing the other ingredients.
150 g carrots150 g cucumber40 ml rice vinegar- knife
- chopping board
- mixing bowl
Rinse the rice, then cook in boiling water according to the packet instructions, for about 15 to 20 minutes. Drain and keep warm.
250 g dry short-grain rice- colander
- saucepan
Drain and dry the tofu, then cut it into cubes. Heat the oil in a frying pan and brown the tofu on several sides for 8 to 10 minutes. Add the soy sauce at the end of cooking.
20 ml sunflower oil30 ml soy sauce250 g firm tofu- knife
- frying pan
- kitchen paper
Toast the sesame seeds in a dry frying pan for one minute. Divide the rice, tofu and drained vegetables between 4 bowls, then sprinkle with the sesame seeds.
20 g sesame seeds- frying pan
- bowls
Allergens
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration