fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
ginger tofu bowls

Ginger Tofu Grain Bowl

  • Author: Funky Asian Kitchen
  • Yield: 4 servings 1x
  • Category: bowls
  • Cuisine: Pan-Asian

Description


Ingredients

Scale

Spicy Gochujang Sauce:

  • 3 tablespoons Gochujang
  • 1 tablespoon miso
  • 2 tablespoons sesame oil
  • 6 tablespoons mirin

Rice:

  • 1 cup quinoa
  • 1 1/2 cups medium grain brown rice

Ginger Tofu

  • 2 packages medium firm tofu
  • Oil for frying
  • 3 tablespoons sesame oil
  • 3 tablespoons shredded ginger (about 1.5 ounce)
  • 6 tablespoons mirin
  • 3 tablespoons soy sauce

Remaining Ingredients:

  • 1 avocado
  • 8 ounces shiitake mushrooms
  • 1 tablespoon neutral oil
  • 1 cup steamed and shelled edamame
  • 2 bags baby spinach (about 6 ounces each)
  • 1 large carrot 
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 2 tablespoons fried shallots for garnish

Instructions

Make the sauce:

  1. Combine the gochujang, miso, sesame oil, and mirin in a small bowl using a whisk or fork.
  2. Whisk until the sauce is smooth and thick.
  3. Set aside or refrigerate until ready to use.
  4. The sauce keeps 1 week in the fridge.

Steam the Rice:

  1. Rinse the brown rice and the quinoa in a colander.
  2. Put the grains in an Instapot with 2 1/2 cups of water. (You can also use the stove top method which is listed below in the notes.)*
  3. Cook on high pressure for 18 minutes and then let pressure naturally release once cooked. Set aside until ready to use.

Cook the Spinach:

  1. Bring a pot of water to a boil.
  2. Add the spinach and stir to wilt, about 30 seconds.
  3. Drain the spinach into a colander and rinse under cold water to stop the cooking.
  4. Squeeze the spinach to remove the water and then roughly chop and put into a small bowl.
  5. Add the sesame oil and a couple dashes of salt and pepper. Set aside.

Make Ginger Tofu:

  1. Rinse tofu.
  2. Cut the tofu in half on the long side. Then cut the tofu blocks into 6 even slices so you have 12 pieces total. Repeat with the other box. Put the tofu on a paper towel lined plate to drain.
  3. Fill a large skillet with 1/2 inch of oil and heat over medium high heat for 5 minutes.
  4. Test a piece of tofu by dipping it into the oil. It should start to sizzle immediately. If not, continue heating the oil for several more minutes. 
  5. Add half of the tofu and fry for 3-4 minutes. Your tofu should be golden brown and crisp. Check one piece first. Use a spatula or chopsticks and flip over the tofu. Then flip all of the tofu over and continue frying for another 3-4 minutes.
  6. Line a plate with paper towels and then lay the fried tofu onto the paper to drain. Repeat with remaining tofu, adding more oil if needed.
  7. Heat a large pan over medium high heat. Add the sesame oil and the ginger.
  8. Stir fry the ginger for 1 minute, letting it sizzle and infuse the oil, and then add the soy sauce and the mirin. Stir to combine and then add the fried tofu.
  9. Mix gently to evenly coat all of the tofu. Cook for 1 minute and then take the pan off of the heat and set it aside.

Prep Veggie Toppings:

  1. Cut the hard woody stems off the shiitake mushrooms and then cut them into thick slices. 
  2. Heat a pan over medium high heat. Add the oil and swirl to coat the pan. Add the mushrooms and sprinkle lightly with salt. Let the mushrooms cook undisturbed for 1 minute and then stir. Continue to cook for 2-3 minutes and then set aside.
  3. Peel the carrot and then finely julienne by first cutting the carrot into very thin slices. Then stack the slices and cut through the slices to create thin strands. Set aside.
  4. Cut the avocado into 4 pieces and then cut the 4 pieces into 4 slices. Fan the slices slightly and set aside.

To Serve:

  1. Divide the grains into 4 large bowls. Top with the tofu, then the shiitake mushrooms, then the spinach, and then the avocado slices.
  2. Top each bowl with the edamame and some carrots. Sprinkle some fried shallots on top of each bowl. Serve with the sauce.

Notes

*Stove Top Method: Rinse the brown rice and quinoa. Then add it to a pot with 3 cups of water. Bring to a simmer over medium high heat and then stir, cover with a lid, lower heat to medium low, and cook for 25 minutes. Stir the rice once more. Lower the heat to low and continue cooking for 12-15 minutes until fully cooked. (If the grains are still a little hard, add a 1/4 cup of water and continue cooking for 10 more minutes.) Turn off the heat and let the rice rest for 5 minutes before using.

*Whichever method you use to make the grains, it is important to wash the grains before starting. Quinoa has a bitter soapy film coating the grains that needs to be rinsed off.