Crispy Rice Bowls
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Crispy Rice Bowls
Ingredients
Units
Scale
Crispy Rice
- 2 cups (500g) cooked rice
- 1 tbsp (10g) sesame seeds
- 1 tbsp (15ml) Japanese soy sauce, optional
- 2 tbsp (30ml) sesame oil
‘Gyuudon’ Style Tofu
- 8oz firm or extra firm tofu, drained and patted dried
- 1 tbsp potato starch
- 1 small onion (110g), sliced
- 2/3 cup kombu dashi
- 2 tbsp (30ml) soy sauce
- 1/2 tsp (3ml) dark soy sauce
- 2 tbsp (30ml) sake
- 1 tbsp (12g) cane sugar
- 1 1/2 tsp ginger, minced
Instructions
- Add sesame seeds (and soy sauce if using) to the rice and mix together. Add 1 tbsp of sesame oil to a pan and brush to coat the entire pan. Add 1 portion of the rice and then flatten it with a spatula. Cook each side for about 5-8 minutes over medium high or until crispy on both sides. Repeat with remaining half.
- Crumble tofu into a bowl. Dust potato starch over and toss to coat. Add oil to a pan over medium high and fry the tofu for 2 minutes or until slightly browned. Remove from pan.
- Add the kombu dashi, soy sauce, dark soy sauce, sake, cane sugar and ginger to a bowl and whisk together. Then pour into a pan over medium high along with the onions. Bring to a boil and reduce heat to low. Cover and simmer until onions are almost finished cooking. Once onions are softened, add the tofu and cook until sauce has reduced. Remove from heat.
- Crumble the rice into a bowl and then top with half the amount of tofu. Serve with pickled ginger, scallions or sesame seeds and enjoy!
Notes
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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So delicious!! I used nori granules + broth as kombu dashi and mirin instead of sake as I didn’t have on hand. I could eat this multiple times per week! I’ve also added a little Chili sauce for spice and when I did the dish reminded me of a Chili chicken I used to eat when not vegan. Each time I’ve made this (so far 4) I have no leftovers haha. Making it again tonight. Thanks for the recipe Lisa.
Wow so gooood!! I am gonna make this again forsure! Everything was perfect. I even made more of the sauce and now its in a bottle in my fridge so I can put it with all kinds of things.
Can you you tell what the pink shreds on top of the tofu are? Thank you!
Ginger!
This recipe was spot on! I made double the amount so I could have extras when I get busy in the evening. This recipe is super savory, warming, and super easy to make. Thank you Lisa!
Love the idea of making the rice crispy, a creative way to use up the leftover rice. Simple recipe yet super flavorful, loved it!!
Hands down the best and most creative tofu recipe I’ve tried! So simple but so flavourful and delicious😍 This will be my go to tofu recipe right now yum!!!
Delicious! The rice came out perfectly. I had some extra Chinese cabbage and shiitake mushroom, so I added that to the onion and sauce. I didn’t account for the extra liquid produced by the cooked cabbage, so will account for that next time. Also next time I won’t crumble the tofu as finely. Will definitely make again.
Yummy recipe! Crispy rice can be a snack with drinks by itself! I think the tofu could be seasoned a bit more maybe with a short marinade with seasoning sauce or mushroom sauce.
I always thought I was weird for liking crispy rice but I met one of the most beautiful korean girls ever last year and she put me on to it! So when I saw this recipe I had to try it! Sure enough it was delicious! The gyudon tofu goes perfectly with the crispy rice and the recipe is so easy to make! I loved this!
I am eating this right now, it’s so good. I have never had crunchy rice before. It’s all just delicious.