Ingredients
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- 1 block extra-firm organic tofu (400g), pressed and cubed
- 2 cups cooked brown jasmine rice (380g), warm
- 1 cup shelled edamame (155g), steamed
- 1 cup shredded purple cabbage (70g)
- 1 cup ribbon carrots (110g)
- 2 tbsp toasted sesame oil (30ml)
- 3 tbsp creamy running tahini (45ml)
- 1 tbsp fresh ginger root (15g), grated
- 2 tbsp fresh lime juice (30ml)
Step-by-Step Instructions
Press and Crisp Tofu
Press tofu block with kitchen towels for 10 minutes to extract excess moisture. Cut into 3/4-inch cubes. Heat 1 tbsp sesame oil in a heavy skillet over medium-high heat. Sear tofu cubes for 8 to 10 minutes, turning every 2 minutes until all sides are deep golden and crisp.
Whisk Tahini Ginger Dressing
In a small bowl, whisk together tahini, warm water, grated ginger, lime juice, and remaining 1 tbsp sesame oil until smooth and pourable.
Assemble Nourish Bowls
Divide warm brown rice among four shallow bowls. Arrange crisp tofu cubes, steamed edamame, purple cabbage, and ribbon carrots in neat vibrant sections.
Drizzle and Serve
Drizzle creamy tahini ginger dressing evenly across each bowl and garnish with toasted black sesame seeds.
Sensory Doneness Verification
Tofu develops a crackling crisp exterior crust. The tahini ginger dressing gives off a bright citrus fragrance.
Troubleshooting & Testing Notes
Skillet was not hot enough or tofu was too wet. Ensure skillet is shimmering hot and pat tofu thoroughly dry with towels before adding to the pan.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- 12-inch heavy skillet
- Chef knife
- Cutting board
- Whisk
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