Tofu Salmon Rice Bowl - Cooking Like Kate

Tofu salmon rice bowl served with edamame, cucumber, ands broccoli layed on top of a blue kitchen towel

Equipment

Ingredients

For the Tofu "Salmon":

1 block extra-firm tofu
2 tbsp soy sauce
2 garlic cloves minced
1 inch fresh ginger minced
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sesame oil
1 tbsp nori flakes (or 1 sheet nori, finely crumbled)
1 tbsp miso paste
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp ground ginger
1 tbsp cornstarch
2 tbsp avocado oil (for frying)

For the Sauce:

2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp maple syrup or agave syrup
1 tsp sesame oil
1 tsp fresh ginger grated
1 garlic clove minced
1 tsp cornstarch mixed with 2 teaspoons water (for thickening)

For Serving:

steamed rice
steamed or stir-fried vegetables (e.g., broccoli, bell peppers, snap peas)
sesame seeds and sliced green onions for garnish
sliced cucumbers
shelled edamame

Instructions

Drain and press the tofu to remove excess moisture. Cut the tofu into cubes, about 1-inch in size.
1 block extra-firm tofu
In a shallow dish, mix together soy sauce, rice vinegar, maple syrup, garlic, fresh ginger, sesame oil, nori flakes, miso paste, garlic powder, onion powder, smoked paprika, and ground ginger.
2 tbsp soy sauce, 2 garlic cloves, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 tbsp nori flakes, 1 tbsp miso paste, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground ginger, 1 inch fresh ginger
Add the tofu cubes to the marinade, gently tossing to coat. Let it marinate for at least 30 minutes, preferably an hour (Can also marinate over night if time allows).
After marinating, sprinkle the tofu with cornstarch and toss gently to coat evenly.
1 tbsp cornstarch
Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and fry until all sides are crispy and golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
2 tbsp avocado oil
In a small saucepan, combine soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic.
2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup or agave syrup, 1 tsp sesame oil, 1 tsp fresh ginger, 1 garlic clove
Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens, about 1-2 minutes.
1 tsp cornstarch mixed with 2 teaspoons water
Serve the crispy tofu "salmon" over steamed rice, drizzle the sauce over the tofu and garnish with sesame seeds, sliced green onions, sliced cucumbers, and shelled edamame or any other toppings you would like.

Video

@cookinglikekate
Tofu Salmon Rice Bowl - Full recipe at cookinglikekate.com
♬ greedy - Tate McRae

Notes

Press Tofu Thoroughly: Properly pressing tofu removes excess moisture, allowing it to absorb the marinade better and achieve a firmer texture.

Marinating Time: For best results, marinate the tofu for at least 30 minutes, but overnight marination provides deeper flavor.

Even Coating: Ensure tofu is evenly coated with cornstarch for optimal crispiness.

Avoid Overcrowding: When frying tofu, cook in batches if needed to maintain oil temperature and ensure even browning.

Taste and Adjust Sauce: Taste the sauce as it simmers and adjust seasoning to your preference for balance.

Nutrition