Main Asian

Hayden Quinn's marinated tofu bowl

Name: Marinated tofu bowl recipe
Yield: 4
Cuisine: /asian
Ingredients: cup (80ml) soy sauce; ¼ cup (60ml) mirin; 2 garlic cloves, crushed; 1 tbs finely grated ginger; 2 tsp sesame oil; 1 long red chilli, thinly sliced (optional); 500g firm tofu, cut into 12 x 1cm-thick slices; 2 bunches broccolini, trimmed; 1 bunch spring onions, trimmed; 2 x 250g packets microwaveable brown, wild and red rice; Olive oil spray; ½ cup (80g) sunflower seeds, toasted; 1 bunch shiso, leaves picked (optional)

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by Hayden Quinn

Mar 26, 2018

“Using microwaveable rice saves time” - Hayden Quinn.

cup (80ml) soy sauce
¼ cup (60ml) mirin
2 garlic cloves, crushed
1 tbs finely grated ginger
2 tsp sesame oil
1 long red chilli, thinly sliced (optional)
500g firm tofu, cut into 12 x 1cm-thick slices
2 bunches broccolini, trimmed
1 bunch spring onions, trimmed
2 x 250g packets microwaveable brown, wild and red rice
Olive oil spray
½ cup (80g) sunflower seeds, toasted
1 bunch shiso, leaves picked (optional)

Method

1.

To make the marinade, combine soy, mirin, garlic, ginger and sesame oil in a bowl.
2.

Halve the marinade. To one half, add chilli (if using) and set aside. Place remaining marinade in a large shallow dish. Add tofu in a single layer, turning to coat. Marinate for 20 minutes, if time allows.
3.

Place broccolini and spring onions in a large bowl and cover with boiling water. Steep for 2 minutes, then drain.
4.

Heat rice according to packet instructions. Heat a barbecue or chargrill to high heat. Drain tofu, discarding marinade. Lightly spray tofu, broccolini and spring onions with oil and cook, in batches, for 2 minutes each side or until lightly charred.
5.

To assemble, divide rice among serving bowls and top with broccolini and spring onions. Cut tofu in half diagonally and place on top. Drizzle with soy and chilli mixture and scatter with sunflower seeds and shiso.