Name: Glazed Tofu Bowl
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: ¼ cup (60 ml) low-sodium soy sauce; 3 tbsp (45 ml) honey; 2 tbsp (30 ml) rice vinegar; ½ tsp (2.5 ml) sambal oelek, or more to taste; ⅓ cup (75 ml) mayonnaise; 1 lb (450 g) firm tofu, torn into small pieces; ⅓ cup (45 g) cornstarch; 3 tbsp (45 ml) vegetable oil; 1 tbsp roasted sesame seeds; ½ lb (225 g) medium rice noodles; 4 cups (180 g) curly-leaf lettuce, thinly sliced; 1 large carrot, julienned; 1 avocado, ripe but firm, sliced; Lime wedges, for serving

Preparation

Tofu
- In a bowl, whisk together the soy sauce, honey, vinegar and sambal oelek. Transfer 2 tbsp (30 ml) of the soy mixture into a second bowl. Add the mayonnaise and mix well. Season lightly with salt. Set aside the soy-mayo dressing and the remaining soy mixture separately.
- Place the tofu in a third bowl. Sprinkle with the cornstarch and toss to coat well.
- In a large non-stick skillet over medium-high heat, cook the tofu in the oil for 10 minutes or until golden and very crispy on all sides. Pour in the remaining soy mixture and cook for 2 more minutes, stirring to coat the tofu, until the sauce is thick and syrupy. Add the sesame seeds and mix well.
Bowls
- Meanwhile, in a large pot of salted boiling water, cook the noodles until al dente, about 3 to 5 minutes. Drain. Rinse under cold water and drain well.
- Divide the noodles, lettuce, carrot and avocado among four bowls. Top with the tofu. Serve with the soy-mayo dressing and lime wedges.

Glazed Tofu Bowl

Categories

Ingredients

Tofu

Bowls

Preparation

Tofu

Bowls

Personal Note

To help you with this recipe

RICARDO Silicone Whisk