Spicy Glazed Tofu Rice Bowls

with Avocado, Shishito Peppers & Marinated Carrots

40 MIN

2 Servings

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From the Test Kitchen

To top a bed of fluffy sushi rice, you'll bake hearty tofu (seasoned with togarashi) until slightly crispy, then toss it in a vibrant glaze of spicy gochujang, savory black bean sauce, and sweet honey. Slices of creamy avocado and sesame-marinated carrots provide delightful balance of flavors and textures.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

14 oz Extra Firm Tofu
½ cup Sushi Rice
6 oz Carrots
1 Avocado
1 Lemon
3 oz Shishito Peppers
1 Tbsp Honey
2 tsps Gochujang
1 Tbsp Sesame Oil
1 Tbsp Mirin (Salted Cooking Wine)
3 Tbsps Roasted Peanuts
3 Tbsps Savory Black Bean-Chile Sauce
1 tsp Black & White Sesame Seeds
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Drain & press the tofu

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Quarter and deseed the lemon. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil, mirin, and the juice of 1 lemon wedge. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; add the juice of 1 lemon wedge and season with salt and pepper. In a large bowl, combine the black bean-chile sauce, honey (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

3 Roast & glaze the tofu

Line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the togarashi. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

4 Cook the rice

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

5 Cook the peppers & serve your dish

Once the tofu has roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Turn off the heat; add the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the glazed tofu (including any glaze from the bowl), marinated carrots, seasoned avocado, and cooked peppers. Garnish with the sesame seeds and peanuts. Enjoy!

Tips from Home Chefs