Tofu rice bowl

Ingredients

Quick pickle:

• 1 carrot
• 3 radishes, thinly sliced
• 250 mL (1 cup) water
• 125 mL (½ cup) white vinegar
• 3 cloves garlic
• 2 mL (½ tsp) black pepper
• 15 mL (1 tbsp) salt
• 15 mL (1 tbsp) sugar

Tofu crumble:

• 375 mL (1 ½ cups) uncooked brown rice
• 15 mL (1 tbsp) sesame oil
• 10 mL (2 tsp) grated ginger
• 1 package (400 g/14 oz) firm tofu, crumbled
• 30 mL (2 tbsp) hoisin sauce
• 15 mL (1 tbsp) lime juice (about ½ lime)
• 30 mL (2 tbsp) lower sodium soy sauce
• 2 mL (½ tsp) dried basil
• 45 mL (3 tbsp) water

Sriracha dressing:

• 5 mL (1 tsp) sriracha
• 85 mL (⅓ cup) lower fat Greek yogurt
• 5 mL (1 tsp) lime juice

To assemble:

• ½ large cucumber, sliced
• ½ bell pepper, cut into thin strips
• ½ bunch cilantro (optional)

Directions

1. Prepare the quick pickle: Use a vegetable peeler to slice carrots into ribbons. Place into a small bowl or glass jar. Place radishes in a separate bowl or glass jar.
2. In a small pot, bring water, vinegar, garlic, pepper, salt and sugar to a boil. Pour over carrots and radishes and let marinate for at least 20 minutes.
3. Cook rice per package instructions.
4. Prepare the tofu crumble: In a large pan, heat sesame oil and ginger over medium heat and cook for 1 minute. Add crumbled tofu and warm through while stirring.
5. Pour in hoisin sauce, 15 mL (1 tbsp) lime juice, soy sauce, and basil. Stir well and add water. Cook until half of the water evaporates. Remove from heat.
6. Prepare the sriracha dressing: Mix sriracha, yogurt, and 5 mL (1 tsp) lime juice together.
7. Serve tofu on rice. Top with cucumber, bell peppers, cilantro, pickled carrots, pickled radishes, and dressing.

Learn about food safety.

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.