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Ready In:
20 minutes
Serves: 4
Pressed tofu has a texture similar to fish, while pineapple adds delicate sweetness.
What you'll need
Measuring spoons
Measuring cups
Cutting board
Sharp knife
Paper towels
Food cans (for weights)
Whisk or fork
4 serving bowls
Ingredients
Serves 4
14 ounces Tofu firm
Marinade
2 tablespoons Chili Garlic Sauce optional
1 tablespoon Toasted Sesame Oil
1 1/2 tablespoons Soy Sauce
1 teaspoon Ginger grated
1/4 cup Pineapple Juice
1 tablespoon Lime Juice
Tofu Bowl
1 cup Pineapple diced
1 Avocado ripe, diced
1 Cucumber diced
1 Carrot shredded
1 Nori Sheets cut into thin strips
1 cup Brown Rice cooked
1 tablespoon Toasted Sesame Seeds optional
Video Directions
Directions
1.
Cut tofu into 1/2-inch thick slabs and set on a few layers of paper towels. Cover with a few more paper towels and set a heavy plate or cutting board on top. Add weight with a couple of food cans and leave for at least 20 minutes to press out excess moisture.
2.Meanwhile, whisk to combine the ingredients for the marinade.
3.
Dice tofu into 1/2-inch cubes. Combine tofu with marinade and stir gently. Marinate for at least 30 minutes, stirring once or twice (or refrigerate overnight for best flavor).
4.Just before serving, prepare pineapple, avocado, cucumber and carrot.
5.To assemble, divide brown rice into 4 shallow bowls. Arrange pineapple, avocado, cucumber and carrot on rice. Spoon marinated tofu on top, and then garnish with nori and sesame seeds.
Nutrition Facts
Serving Size 1.33 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 436 | ||
| % Daily Value* | ||
| Total Fat 17.5 g | 22% | |
| Saturated Fat 2.8 g | 14% | |
| Sodium 252 mg | 11% | |
| Total Carbohydrate 60 g | 22% | |
| Dietary Fiber 7.6 g | 27% | |
| Protein 15 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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