Tofu and Spring Onion Rice Bowl
Golden pan-seared tofu and sweet spring onions over steamed rice, finished with a glossy soy glaze. A simple, high-protein bowl built on the stovetop.
- Total
- 40 min
- Prep 10 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Absorption rice
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold running water until the water runs mostly clear, then drain well. Add the rice and 150 ml water to a small saucepan and bring to a boil over high heat.
~4 min
Rinsing removes surface starch so the grains cook up separate and fluffy instead of gluey.
Absorption rice Use a tight lid and low heat, and don't stir; the rice is done when the water is gone and the grains are tender.
-
Cover the saucepan, drop the heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Take the pan off the heat and let it stand, covered, for 5 minutes.
~20 min
Covering traps steam to cook the rice evenly, and resting lets residual heat finish the grains.
Absorption rice Use a tight lid and low heat, and don't stir; the rice is done when the water is gone and the grains are tender.
-
While step 2 cooks
While the rice simmers, press the tofu block between paper towels for 5 minutes to remove excess water, then cut it into 2 cm cubes. Slice the spring onions, keeping the white parts and green parts separate.
~5 min
Pressing tofu removes water so it can brown instead of steaming, and separating onions lets them cook at different rates.
Press the tofu well and pat it dry before it hits the pan; surface moisture is what keeps it from browning.
-
Heat a non-stick frying pan over medium-high heat. Add the tofu in a single layer and cook until golden and crisp on the bottom, about 4 minutes. Turn the cubes and cook until golden on the second side, about 3 minutes more.
~7 min
A single layer and medium-high heat drive off surface moisture so the tofu browns through the Maillard reaction.
Searing Pat the tofu dry and leave it undisturbed until it releases easily and is deeply golden; moving it too early tears the crust.
-
Add the white spring onion parts to the pan and stir for 30 seconds. Pour in 1.5 tbsp soy sauce and toss for 1 minute until the tofu is coated in a glossy glaze.
~1 min
Adding soy sauce after browning prevents it from burning and lets it reduce into a glossy glaze.
Add the soy sauce only after the tofu is browned, since it burns and turns bitter if it sits in the pan too long.
-
Fluff the rested rice with a fork and spoon it into a bowl. Top with the glazed tofu and spoon over any pan sauce. Scatter the green spring onion parts on top and serve.
~2 min