Tofu Rice Bowl Recipe

Properly cooked, it gives saturation for long hours, reduces appetite, is rich in minerals, especially potassium, and vitamins B, E, PP, and in combination with tofu, bell pepper and notes of orange just irresistible. You can cook for 2-3 days ahead, the taste will remain the same if stored in a vacuum container. During the cooking process, you will need electric weights and measuring bowls.

Prep Time 30 mins
Cook Time 15 mins
Servings 3


  • 395 g tofu (solid grade, carefully drain, cut into 1 cm cubes)
  • 1/2 tsp orange peel (for an amateur: from a pinch to ½ tsp without top)
  • 100 ml fresh orange juice
  • 145 g Bulgarian pepper yellow or red, straw or chopped
  • 135 g Bulgarian pepper, straw or chopped
  • 140 g onion,chopped into half rings
  • 1/3 tsp red pepper flakes (or red pepper powder.)
  • a clove of garlic, chopped 2 pcs.
  • 50 ml soy sauce
  • 2 tsp L.Rice vinegar ordinary (without sugar and salt as for sushi)
  • 1 tbsp brown sugar (in extreme cases, white)
  • 1/2 tsp salt,shallow (topless; vegetables)
  • 11/2 tsp salt,fine (no top; rice)
  • 370 g brown rice Basmati long grain (see brand Mistral, rice Indica brown)
  • 25 g butter
  • 800 ml water
  • 40 g Corn or potato starch (better corn; for tofu)
  • 1 tbsp Corn or potato starch (preferably corn)
  • 6 tbsp vegetable oil (4 tablespoons for tofu, 2 tablespoons for vegetables)
  • cilantro (small bunch; to taste)


  • Since the cooking process will take place at a pace, pre-lay the ingredients in bowls.Very important! In no case should brown, long grain rice be replaced with white round, steamed, for sushi or mixes with other rice. If the store does not have the brand Mistral Indica brown (brown) can only be replaced by Jasmine white long grain. You cannot make high-quality crumbly rice out of round rice, and we do not need porridge. We are preparing a base garnish. Also, note that we need rice vinegar, without additives, pure. All the "sushi" vinegars already with the addition of salt and sugar, we do not fit. Soy sauce is also a necessary ingredient.
  • Getting to the base. Rinse the rice in cold water, flush to a colander.
  • Put a container with water (800ml) in the microwave, add 1.5 tsp. salt and bring to a boil. Maxpower about 3-5 minutes
  • Meanwhile, heat a medium-high dipper with a thick bottom (1.5-2 liters), 5 minutes. Melt the butter (25g)
  • Add rice to the ladle and fry for 4 minutes, stirring every 30 seconds. You will feel a slight nutty smell by the end of the 4th minute.
  • Pour hot water into the ladle, bring to a boil, reduce heat to low and cover tightly with lid.Leave the rice to swell for 30 minutes without removing the lid and without disturbing
  • When the time is up, remove the rice from the heat, cover with a towel and let stand for another 5 minutes. Loosen the rice with the fork, salt slightly if desired. Leave the lid off for another 5 minutes, then cover and set aside. Long grain rice is well washed, fried in butter, brought to readiness over low heat, undisturbed in the process of cooking will turn out fluffy and light
  • Put on a medium-high heat (electric stove 4 of 6) heat a medium-sized pan with a thick bottom, you can cast iron, 5-7 minutes. It is important that the surface of the pan warms up, otherwise the crust of the tofu will not catch and it will stick to the bottom.
  • Pour 40 grams of starch on a wide plate. Put a paper towel on another plate, place our tofu sliced, blot on top with a towel. Carefully and carefully remove excessmoisture with a towel
  • Now put the dried tofu in a plate with starch and roll in it
  • When our pan is warm, add vegetable oil 4 tablespoons, warm another minute. Lay out the tofu and fry in the next image. Do not touch the first 2 minutes of tofu, let the crust form, then turn it with forceps individually or with a spatula and cook for another 2 minutes. Repeat 2 more times. As a result, the frying with overturning should take no more than 8-10 minutes, the tofu should be fried evenly from all sides
  • Remove the tofu from the heat, put on a dish, cover with a paper napkin. Set aside
  • In a bowl, mix the orange juice and the remaining starch, 1 tbsp. without top. Set aside
  • Put the same or new pan on a medium-high heat (electric 4 from 6). Heat up. 5-7 min. Pour in the remaining vegetable oil, 2 tbsp. Warm for 1 minute until light ripples.This is important because vegetables contain a lot of water and if you throw them in a cold frying pan, then instead of frying, begin to simmer them. Add onions and whole Bulgarian pepper. Fry, stirring constantly (otherwise it will burn), 5 minutes
  • Add garlic,orange zest and red pepper to vegetables and fry for another 1 minute.Important! Peel of fresh orange has a strong aroma, so dose to your taste from a pinch to 0.5 tsp at your discretion
  • Add to the vegetables a mixture of orange juice and starch, soy sauce, rice vinegar,sugar, salt (0.5 tsp without top). Stir and bring to a boil
  • As soon as you boil the liquid in the pan, add tofu, mix gently. Remove from heat
  • Serve as follows: place warm rice on the bottom of the plate, on top of the desired number of tofu with vegetables, garnish with cilantro. Or, if you like cilantro, I recommend chopping 7-10 sprigs and mixing it with tofu in step 17.Bon appetit!


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.