Seaweed and tofu rice bowl
Author: Edinburgh Foody
Recipe type: Main Course
Cuisine: East Asian
Serves: 2
- 1 cup short-grain rice
- 20 grams I Sea Pasta
- 0.5 head Chinese leaf
- 200 grams tofu (I used what I had in the cupboard: equal parts super-firm Thai tofu and Cauldron tofu pieces).
- 1 heaped table spoon fermented soya bean paste (doenjang)
- 1 heaped table spoon fermented brown rice and chilli paste (gochujang)
- 1 table spoon toasted sesame oil
- 1 table spoon mirin (or, well, sake)
- 3 spring onions, finely sliced
- 1 red chilli, finely slices
- 1-2 teaspoons sesame seeds
- 2 teaspoons toasted sesame oil (optional)
- Boil the rice according to the instructions on the packet.
- Boil a portion of I Sea Pasta according to the instructions on the packet.
- While the rice and seaweed cooks, roughly chop the Chinese leaf and put in a bowl. Cover with freshly boiled water and leave.
- Heat/fry the tofu.
- Mix the sauce ingredients to a smooth paste.
- Prepare the toppings.
- When the rice and seaweed is ready, start layering the bowl:
- Strain the rice (if necessary) and divide between two bowls.
- Strain the seaweed and arrange half in each bowl, covering about a third of the bowl.
- Strain the Chinese leaf and arrange in each bowl, covering another third of the bowl.
- Arrange the tofu in the remaining third.
- Dollop a generous serving of sauce in the middle of the bowl.
- Sprinkle spring onions, chillies and sesame over the bowl.
- Dress each bowl with a teaspoon of sesame oil, if desired.
- Serve immediately.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/06/27/whats-in-your-pasta-seaweed-and-crickets/
3.5.3208