Vegetarian Japanese Rice Bowl with Tofu and Vegetables

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 14 oz (400 g) Firm tofu
• 1 1/2 tbsp Soy sauce
• 1 tbsp Mirin (sweet rice wine)
• 1/2 tbsp Sesame oil
• 1 medium Carrots
• 2 cups Spinach
• 2 stalks Green onions
• 2 cups Cooked jasmine rice
• 1/2 tbsp Sesame seeds

Method (tap to check — screen stays awake)

1. Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
2. In a bowl, mix soy sauce, mirin, and sesame oil. Marinate tofu in this mixture for 10 minutes.
3. While tofu marinates, dice carrots and wash spinach and green onions.
4. Heat a non-stick skillet over medium heat. Add marinated tofu and cook until golden brown, about 5-7 minutes.
5. Add carrots to the skillet and sauté for another 3-4 minutes until slightly tender.
6. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
7. Divide cooked rice into four bowls. Top each with the tofu and vegetable mixture.
8. Sprinkle with chopped green onions and sesame seeds before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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