Tofu Teriyaki Bowl

Ingredients for 2 servings:

• 200 g rice
• 400g tofu
• 1 ½ tbsp cornstarch
• 1 spring onion(s)
• 1 small onion(s)
• 1 piece(s) ginger
• 3 tbsp soy sauce
• 2 tbsp mirin or sake
• 1 tbsp cane sugar or agave syrup
• 1 tbsp sesame oil
• e.g. coriander
• possibly sesame, roasted
• some oil for frying, e.g. peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Prepare the rice according to the package instructions. Remove the tofu from the package and press dry the excess water. This is best done with some kitchen paper or a tofu press. The tofu should be very dry so it becomes nice and crispy. Then halve the tofu lengthwise and cut into bite-sized cubes. Add a tablespoon of cornstarch to the tofu in a bowl and mix. Fry the tofu in a little oil over medium heat for 3-4 minutes on each side until golden brown. Meanwhile, peel the onion and slice it into thin half rings. Slice the spring onion and set aside. Peel the ginger (if it’s not organic) and finely grate it. Alternatively, you can also finely chop it. Once the tofu has reached the desired color on all sides, remove it from the pan and set aside. Briefly fry the onion in the pan with a little oil over low heat. Add the ginger and continue frying. Before the onions start to brown, deglaze with the soy sauce and mirin. If necessary, reduce the heat and add the brown sugar and sesame oil to the sauce. Dissolve the remaining cornstarch in 120 ml of warm water and add it to the pan. Let it thicken over low heat for 2-3 minutes. Add the tofu and spring onions to the pan and mix. The spring onions should remain crisp and fresh. Spoon half of the rice into the bowls and serve the tofu in the sauce on the other side. Serve garnished with chopped cilantro and/or another splash of sesame oil and toasted sesame seeds.