27min 4 ppl
Vegan Ochazuke
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 6 steps
Easy: ≤30 min and ≤6 steps
360 kcalper person
Protein 14g
Carbs 52g
Fats 11g
About this dish
Leftover rice topped with crisp-fried tofu, salty pickled plum, nori and sesame, then drowned in hot green tea until the grains soften at the edges. A plant-based bowl for the end of a long night, or the start of a slow one.
Allergy Info
Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionssliced2
Plant Proteins
- Firm tofupressed, cut into small cubes300 g
Tins & Jars
- Umeboshipitted4
Dried Goods
- Cooked short-grain rice600 g
- Green teatea bags or 4 tsp loose leaf4
- Water800 ml
- Nori flakes5 g
Spices & Seasonings
- Sesame seeds5 g
- Salt3 g
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Press the tofu and cut it into small cubes.
Approx. 4 minutes
2
Heat the vegetable oil in a frying pan and fry the tofu cubes for 6 minutes, turning, until crisp and golden on all sides.
Approx. 6 minutes
3
Season the fried tofu lightly with salt.
Approx. 2 minutes
4
Bring the water to the boil, pour over the green tea, and steep for 3 minutes, then strain.
Approx. 4 minutes
5
Divide the cooked rice between bowls and top with the crispy tofu, umeboshi, nori flakes and sesame seeds.
Approx. 4 minutes
6
Pour the hot green tea over each bowl and scatter with sliced spring onion to serve.
Approx. 3 minutes
