Sometimes, cooking just needs to be quick and easy.
That’s what this quick tofu bowl is all about. In less than 20 minutes, you have a beautiful and flavor-rich dinner.
You have a quickly fried and slightly crisp blocks of tofu, some colorful green and red veggies flavored with an delicious sauce.
And to make it even better, your serve it on some freshly cooked rice noodles that will completely soak up all of the sauce.
Alternatively, you can serve it with a bowl of white rice, but rice noodles bring a pleasant change into your meals. Apart from that, they’re super easy to make. All you have to do is boil them for 3-4 minutes in salted water, then drain and rinse them afterwards.
If they become a little sticky later, just quickly rinse them again with a little water before serving them to your bowls.
Before you start with the cooking, make sure to remove any excess water from the tofu.
The best way to do so is by wrapping it in a kitchen or paper towel, placing a heavy object (e.g. a pot) on top, and letting it sit like this for 10 to 15 minutes.
You will notice that the tofu is less moist and feels way firmer when you press it with your hands. That way, it will just keep a better shape, texture, and flavor when frying it in the pan.
Now, all you have to do is prepare all your veggies, cutting them in the right shapes, and whisking your sauce. For that, simply combine the soy sauce, rice vinegar, and sugar in a small bowl. You can also add 1-2 tbsp of water.
If you don’t have rice vinegar, simply leave it out. You could also add 1 tbsp of tamarind paste, or 1 tbsp of sesame oil to change the flavor slightly.
You can also use other vegetables if you prefer, such as pak choi or spinach.
It’s time to heat up the pan.
With a little bit of oil in your pan, fry the tofu first for 3-4 minutes at high heat until it the sides turn slightly brown. Flip the tofu occasionally. Don’t flip it around too often or the tofu might start to fall apart a little.
Add the onion, garlic, and chili, fry for another 2-3 minutes, before then finally throwing in the spring onions and tomatoes. Now it’s time to pour the sauce into your pan.
Make sure all veggies are covered in the sauce, simmer for another 2 minutes, then turn off the heat.
For serving, first add the rice noodles to your bowls, then top them with the fried tofu and veggies.
To garnish, you can sprinkle some sesame seeds on top, that always looks nice.
And there you go. Less than 20 minutes and you’ve got a delicious tofu bowl.
Quick Tofu Bowl with Rice Noodles
- 1 block tofu
- 1 onion
- 3 cloves of garlic
- 1 red chili
- 4 stalks of spring onion
- 6 cherry tomatoes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tsp brown sugar
- 300 g (10.5 oz) of rice noodles
Start by preparing your ingredients: Wrap the tofu in paper or kitchen towels and place a heavy object so it can loose some of its water.
In the meantime, dice the onion, mince the garlic. Remove the seeds from the chili, dice as well. Cut the spring onion into 3 cm (1.1“) pieces, halve the tomatoes. After tofu has drained for 10 minutes, remove towel and cut into squares.
For the sauce, mix the soy sauce, rice vinegar, and brown sugar in a bowl.
Bring a pan to high heat, add 1 tbsp oil. Fry the tofu for 3-4 minutes, flip occasionally to prevent burning.
Add the onion, garlic and chili, fry for another 2 minutes.
Lastly, add the spring onion and tomatoes, add the sauce, stir well and simmer for another 2 minutes. Then turn off the heat.
Bring a pot with water to a boil (you can do this in the beginning), add 1 tbsp of salt, and boil the rice noodles for 3-4 minutes. Drain and rinse with cold water afterwards.
Add the rice noodles to your dinner bowls, then top with the fried tofu and vegetables.