Vegetarian Rice with Tofu
2 servings
40 minutes
Vegetarian rice with tofu is a blend of traditional Japanese flavors with a modern approach to nutrition. The dish features airy rice that absorbs the rich aromas of soy sauce and rice vinegar. Tofu, fried to a golden crust, provides a tender texture and rich flavor, while the vegetable mix adds vibrant colors and freshness. Ginger and garlic add spiciness, while cashews and wheat sprouts contribute a crunchy note. This dish is not only nutritious but also light, making it perfect for a healthy dinner or lunch.
1
Boil the rice covered for 30 minutes until all the water evaporates.
- Rice: 0.5 glass
2
Sauté and lightly fry the frozen vegetable mix in olive oil. Add salt, garlic, and ginger. Set aside.
- Mexican vegetable mix: 180 g
- Salt: to taste
- Garlic powder: to taste
- Ground ginger: 0.5 teaspoon
3
In the same pan, fry the tofu cut into sticks over medium heat until golden brown. Add a little olive oil and salt.
- Tofu: 150 g
- Olive oil: 2 tablespoons
- Salt: to taste
4
Return the vegetables to the tofu and heat. Add pepper, soy sauce, and vinegar.
- Mixed peppercorns (four peppers): to taste
- Soy sauce: to taste
- Rice vinegar: to taste
5
Place rice in bowls and drizzle with soy sauce. Then add the vegetable mix with tofu on top of the rice, add olive oil, sauce, cashews, and wheat sprouts.
- Rice: 0.5 glass
- Soy sauce: to taste
- Olive oil: 2 tablespoons
- Cashews: 1 tablespoon
- Wheatgrass sprouts: 2 tablespoons