Brown Rice Bowls with Crispy Tofu and Vegetables

These Brown Rice Bowls with Crispy Tofu and Vegetables offer a delectable blend of Japanese-inspired flavors, combining sticky short-grain brown rice with a potent dressing and a delightful array of toppings. The heartiness of brown rice pairs perfectly with the crispy tofu and refreshing assortment of vegetables, making this dish both satisfying and wholesome. The tangy dressing adds a burst of flavors, while the nori seaweed brings a touch of authenticity to the recipe. Whether you’re a vegetarian or simply seeking a delicious and nutritious meal, these rice bowls are sure to please everyone at the table.

SERVES 6

INGREDIENTS:

Rice and Dressing

• 3½ cups water
• 2⅓ cups short-grain brown rice, rinsed
• 6 tablespoons rice vinegar
• 6 tablespoons mirin
• ½ teaspoon sugar
• 3 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• ½ teaspoon grated orange zest plus 1 tablespoon juice
• ½ teaspoon grated lime zest plus 1 tablespoon juice

Vegetables and Tofu

• 28 ounces soft tofu, patted dry and cut into 3-inch-long by ½-inch-thick fingers
• Salt and pepper
• ¾ cup cornstarch
• ¼ cup cornmeal
• 2 tablespoons vegetable oil
• 1 (8 by 7½-inch) sheet nori, crumbled (optional)
• 6 radishes, sliced thin
• 1 avocado, halved, pitted, and sliced thin
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 4 scallions, sliced thin

INSTRUCTIONS:

1. Prepare the Rice and Dressing: In a large saucepan, bring water and rinsed short-grain brown rice to a simmer over high heat. Reduce the heat to low, cover the saucepan, and let the rice simmer until tender and the water is absorbed, approximately 45 to 50 minutes. After cooking, lay a clean folded dish towel underneath the lid, and let the rice sit for 10 minutes.
2. Make the Dressing: In a small saucepan, bring rice vinegar, mirin, and sugar to a boil briefly. Remove from heat. Reserve ⅓ cup of the vinegar mixture and whisk it together with soy sauce, grated ginger, grated orange zest and juice, and grated lime zest and juice. Set this dressing aside for serving. Pour the remaining vinegar mixture over the cooked rice to season it as it cools. Gently toss the rice occasionally with a wooden paddle or spoon for about 20 minutes.
3. Prep the Vegetables and Tofu: While the rice is cooking, spread the soft tofu over a paper towel-lined baking sheet and let it drain for 20 minutes. Gently press the tofu dry with paper towels, then season it with salt and pepper. Cut the tofu into 3-inch-long by ½-inch-thick fingers.
4. Create the Crispy Tofu: Adjust the oven rack to the middle position, place a paper towel-lined plate on the rack, and heat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Place a wire rack over a rimmed baking sheet. Whisk cornstarch and cornmeal together in a shallow dish. Coat several pieces of tofu at a time with the cornstarch mixture, pressing it to help the coating adhere, and transfer the coated tofu to the prepared wire rack.
5. Cook the Tofu and Assemble the Bowls: In a 12-inch nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Carefully add half of the coated tofu and cook it until it becomes crisp and lightly golden on all sides, which typically takes 10 to 12 minutes. Transfer the cooked tofu to the plate in the oven to keep it warm. Repeat this process with the remaining tablespoon of oil and the remaining tofu.
6. Assemble the Rice Bowls: Portion the seasoned rice into 6 individual serving bowls. If desired, sprinkle some crumbled nori over the rice. Top the rice with the crispy tofu, sliced radishes, avocado, and cucumber. Finally, sprinkle sliced scallions over the toppings.
7. Serve: Drizzle the reserved dressing over the assembled rice bowls. To achieve a traditional presentation, pass the remaining crumbled nori separately, allowing guests to add it as desired. Serve the Brown Rice Bowls with Crispy Tofu and Vegetables for a flavorful and wholesome dining experience. Enjoy this delicious Japanese-inspired dish with family and friends!