Sesame Ginger Tofu Bowl with Rice |plant based Japanese ebook | chef julia | 2023 UWL Bundle

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a protein-rich alternative, while chickpeas are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is a cost-effective substitute.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup offers a similar sweetness with a unique flavor.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor profile, while regular onions are more economical.

Start with leftover tofu cubes.

Heat tofu cubes in a pan to warm them up.

Prepare rice in a rice cooker with fresh Japanese rice.

Cut carrots and zucchini into matchstick size strips.

Steam carrots and zucchini using a Rachel Ray steamer with two compartments.

Place the carrots and zucchini in the top compartment of the steamer.

Add boiling water to the bottom compartment of the steamer and cover.

Steam the vegetables until tender, checking frequently.

Slice cucumber and avocado for topping the bowl.

Once the vegetables are steamed, assemble the bowl with rice, tofu, and toppings.

Garnish with green onions and jalapenos, if desired.

Squeeze lime juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens