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Tofu, rice, avocado, carrot and cabbage slaw, radish, with ginger-tahini dressing

Easy Tofu Bowl with Ginger-Tahini Sauce

MN Veg Head
This simple tofu bowl with ginger-tahini sauce is definitely on rotation in this house. Easy, flavorful, protein-packed, and super healthy! Kid approved!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine asian
Servings 4 People
Calories 740 kcal

Ingredients
  

  • 16 Ounces Extra Firm Tofu
  • ⅓ Cup Reduced Sodium Tamari or Soy Sauce
  • ¼ Cup Rice Wine Vinegar
  • 2 Garlic Cloves Minced
  • 3 tablespoon Cornstarch
  • 1 tablespoon Olive Oil
  • 1 Cup Purple Cabbage Shredded
  • 1 Cup Carrot Shredded
  • 2 tablespoon Rice Wine Vinegar
  • 1 Avocado Sliced
  • 6-8 Radishes Thinly Sliced
  • 4 teaspoon Furikake Optional
  • Cooked Rice of Choice

Ginger-Tahini Sauce

  • 3 tablespoon Reduced Sodium Tamari Or Soy Sauce
  • 3 tablespoon Water
  • 2 tablespoon Tahini
  • 1 tablespoon Ginger Grated
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Rice Wine Vinegar
  • 1 Garlic Clove Minced

Instructions
 

  • Start by pressing the tofu for at least 10-15 minutes to remove excess water. I like to wrap the block in a paper towel, then again in a kitchen towel before placing a weighted object on top (like a cast-iron skillet)
  • Make the tofu marinade by mixing together the tamari or soy sauce, rice wine vinegar, and minced garlic
  • Once tofu is pressed, slice into cubes and add to the marinade. Let sit for at least 30 minutes
  • While tofu is marinating, shred the purple cabbage and carrots and add 2 tablespoon of rice wine vinegar. Stir to coat and set aside until ready to use
  • Prepare the ginger-tahini dressing by blending or whisking all ingredients together
  • Remove tofu from marinade (SAVE the MARINADE!!) and coat with 3 tablespoon of cornstarch
  • Heat 1 tablespoon of oil in a pan over medium-high heat. Add tofu and fry for about 5 minutes. Flip tofu pieces and fry for another 5 minutes
  • Once tofu is browned, reduce heat to low and carefully add the marinade back into the pan. Cook for a few more minutes until absorbed
  • Create bowls by starting with a base of rice. Add tofu, carrot and cabbage slaw, sliced radish, and avocado. Serve with a side of ginger-tahini sauce and a sprinkle of Furikake or sesame seeds. Enjoy!

Nutrition

Calories: 740kcalCarbohydrates: 108gProtein: 22gFat: 25gSaturated Fat: 4gSodium: 1388mgPotassium: 1171mgFiber: 11gSugar: 11gVitamin A: 5754IUVitamin C: 28mgCalcium: 125mgIron: 4mg
Keyword sushi bowl, tofu, tofu bowl, vegan sushi bowl
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