In the mood for a dish bursting with colour and flavour? This rainbow rice bowl with crispy tofu is a party on your plate and in your mouth. The flavour and texture of crispy tofu, fresh mango, creamy avocado and a tangy dressing - everything comes together in one bowl. Perfect for dinner with friends, an evening of couch-sitting in front of the TV or just for a bit of colour on a weekday!
What is a rice bowl?
The rice bowl, or ‘buddha bowl’, is a global food hype. You see it on the menu in many trendy eateries. And honestly, all those colours in one bowl look tempting - and quite complicated. And yet you can make it yourself quite easily, it turns out. The basic idea? You start with a portion of rice or grains, such as quinoa, and add a colourful mix of fresh ingredients. Think vegetables, fruit and protein-rich toppings such as tofu, beans or tempeh. This is how you set no-time put together a balanced meal, packed with flavour and nutrients. Spreading the ingredients loosely over the rice creates a beautiful play of colours on your plate. And perhaps the biggest advantage: you can tailor your bowl exactly to your own taste and stock. No bowl is the same, and that's what makes it so much fun!
Crispy tofu in rainbow rice bowl
For this particular rainbow rice bowl, we choose crispy tofu. Tofu may not be the first thing you think of when you think of crispy bite, but if you prepare it properly, it turns into a delicious crispy topping. By draining and marinating the tofu first, it takes on extra flavour. Fry the tofu in a layer of oil or let it get crispy in the oven or airfryer. This will give you the crunchyness which resembles crispy chicken. The delicate, savoury flavour goes perfectly with the fresh vegetables and sweet mango.
Rainbow rice bowl with crispy tofu
Kitchenware
- cutting board
- chopper
- saucepan
- frying pan(or wok pan)
- big bowl(for marinating tofu)
- bowls(to store sliced vegetables)
- kitchen paper
Ingredients
For the bowl:
- 400 gr basmati rice
- 1 mango in pieces
- pomegranate seeds to taste
- 2 avocados in pieces
- 1 carrot in strips
- edamame beans to taste
- radishes sliced
- 4 spring onions dotted
- nori snack or sheets in pieces
- few wasabi balls coarsely sliced
- 2 el rice vinegar
For the dressing:
- 6 el soy sauce
- 2 el sesame oil
- 2 el agave syrup
- 1 ginger thumb chopped
For the crispy tofu:
- 1 block of tofu
- 3 el soy sauce
- 1 fluorescent sambal oelek
- 1 el rice vinegar
- sunflower oil for baking
Instructions
- Cook the basmati rice according to the instructions on the packet. After cooking, mix the rice with 2 tbsp rice vinegar for an extra flavour boost.
- Meanwhile, cut all the vegetables and fruits and divide them into separate, cosy containers.
- Make the dressing: in a small bowl, mix the soy sauce, sesame oil, agave syrup and chopped ginger. This dressing gives the bowl a delicious, savoury flavour.
- Prepare the crispy tofu: want the tofu nice and crispy? Then start well in advance. Drain the tofu and cut it into thick slices. Place the slices between sheets of kitchen paper, put something heavy on them and let them drain for at least an hour. This will make the tofu even firmer and it will absorb the marinade better later.
- Meanwhile, make the marinade for the tofu by mixing the soy sauce, sambal and rice vinegar. Cut the drained tofu into cubes and mix into the marinade. Leave this for another hour for best flavour.
- Heat a generous layer of sunflower oil in a pan and fry the tofu cubes until nicely browned and crispy.
- Spoon the rice into a bowl or onto a plate and decorate with all the colourful ingredients. Add the crispy tofu and drizzle with the ginger-soy dressing. Complete the bowl with coarsely chopped wasabi balls for an extra kick!
Notes
- Tofu-pro tip: tofu really does get a lot tastier if you drain it well, marinade it well in advance and fry it in a generous layer of oil. That way you get that crispy exterior that everyone loves!
- Make it your own bowl: you can vary endlessly with the toppings. For example, add seaweed shreds, extra mango or some toasted sesame seeds for even more flavour and texture.
- Work ahead: have a busy day? You can prepare the rice, vegetables and dressing in advance. That way, all you have to do is fry the tofu before serving.
More recipes from thegreenlist.nl
- Peas Maker recipe: vegan rendang with pointed cabbage.
- This is how to bake the tastiest vegan pancakes.
- Also a bowl, but a vegan smoothie bowl.
Sources: Foodies magazine. Photo credits: Anne van Twillert.
