Prep Time: 10-15 minutes
Cooking Time: 15-20 minutes
Total Time: 25-35 minutes
Serving Size: 1 serving
This dish features crispy tofu glazed in a savoury-sweet sauce, served over rice and topped with Furikake for an extra burst of flavour.
A perfect for recipe showcasing the umami-rich ingredients from our Ultimate Vegan Japanese Cooking Kit, with a balance of savoury, sweet, and smoky flavours.
Ingredients:
- 1 block (approx. 400g) firm tofu, drained and pressed
- 1 tbsp vegetable oil (for frying)
- 2 tbsp White Miso
- 2 tbsp Sudachi Kombu Ponzu
- 1 tbsp Smoked Soy Sauce
- 1 tbsp Shiro Shoyu Tsubaki (White Soy Sauce)
- 1 tbsp Brown Sugar from Okinawa & Kagoshima
- 1 cup cooked rice (per serving)
- 1 tbsp cornflour (optional, for extra crispy tofu)
- 1 tbsp water (to thin the sauce, if needed)
- 1-2 tsp Furikake Sesame & Yuzu for garnish
- Sliced spring onions, nori strips, and sesame seeds for garnish (optional)
Method:
1. Prepare the Tofu:
- Cut the pressed tofu into bite-sized cubes. Pat dry with a paper towel to remove excess moisture.
- (Optional) Toss the tofu cubes in cornflour to achieve a crispier texture when frying.
2. Cook the Tofu:
- Heat the vegetable oil in a pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 6-8 minutes. Remove from the pan and set aside.
3. Make the Glaze:
- In a bowl, mix together the White Miso, Sudachi Kombu Ponzu, Smoked Soy Sauce, Shiro Shoyu Tsubaki and Brown Sugar from Okinawa & Kagoshima. Stir until the sugar and miso are fully dissolved. Add a little water if needed to achieve a smooth consistency.
4. Glaze the Tofu:
- In the same pan, pour the glaze mixture and bring it to a simmer. Add the fried tofu back into the pan and toss to coat evenly with the glaze. Cook for 2-3 minutes, allowing the sauce to thicken and stick to the tofu.
5. Assemble the Rice Bowl:
- Place a serving of cooked rice in a bowl. Top with the glazed tofu.
- Sprinkle the furikake generously over the tofu and rice.
6. Garnish (Optional):
- Add sliced spring onions, nori strips, or sesame seeds for extra flavour and presentation.