Braised tofu rice bowl is a savory and aromatic dish featuring crispy pan-fried tofu simmered in a flavorful soy-based sauce. Infused with the umami depth of kombu and balanced with the nutty richness of perilla oil, the dish is served over hearty brown rice. Garnished with fresh green onions, spicy wasabi, and fragrant sesame seeds, it offers a harmonious blend of textures and flavors, making it a comforting yet refined meal. Perfect for a satisfying and wholesome dining experience.

Try this recipe from W Table.

Ingredients:

  • 350 grams tofu
  • 2 stalks green onion
  • 2 servings cooked brown rice
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 piece kombu (6 x 6 cm)
  • A pinch of sesame seeds
  • 1 tablespoon minced ginger
  • 3 tablespoons perilla oil
  • 1 teaspoon wasabi

Sauce Ingredients:

  • 3 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 2 tablespoons corn syrup

(serves 2)

Instructions:

Finely chop the green onions, and cut the tofu into 1-centimeter-thick slices. Pat the tofu dry with paper towels.

Season the tofu with salt and black pepper, then lightly coat each piece with cornstarch.

In a pot, bring the water and kombu to a boil, then remove the kombu. Add the sauce ingredients to the pot and mix well.

Heat a pan with perilla oil, add the tofu, and pan-fry until golden brown on both sides. Pour the sauce over the tofu and simmer until the sauce is slightly reduced.

Serve the tofu and sauce over the brown rice, garnished with minced ginger, wasabi, chopped green onion and sesame seeds.

[Source: W table]