adapted from blue apron.
ingredients
- 12 ounces firm or extra firm tofu, preferably frozen then defrosted
- ½ cup long grain white rice
- 1 egg
- 2 Persian cucumbers
- 1¼ cups panko
- 1 lime
- 2 Tablespoons soy glaze
- 2 Tablespoons mayonnaise (preferably Kewpie)
- ½ pound broccoli
- 1 bell pepper
- 1 Tablespoon togarashi
- ¼ cup rice flour
- 1 Tablespoon soy sauce
- 1 Tablespoon mirin
- ½ Tablespoon rice vinegar
method
- Drain the tofu, then place on a paper towel-lined plate. Place several layers of 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, up to 2 hours.
- Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Zest and quarter the lime. Small dice the cucumber. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. In a bowl, combine the diced cucumber, diced pepper, mirin, rice vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and soy glaze.
- In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Once rice has cooked about 10 minutes, top with the broccoli so it steams while the rice finished cooking. Stir in the lime zest and the juice of 2 lime wedges.
- Meanwhile, transfer the pressed tofu to a cutting board. Cut the tofu in half horizontally, then halve each piece crosswise. Season with salt and pepper on both sides. Crack the egg into a bowl; add the soy sauce and beat until smooth. Place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Season the breadcrumbs with all but a pinch of the togarashi. Working one piece at a time, thoroughly coat the seasoned tofu in the seasoned flour (tapping off any excess), then in the egg-soy sauce mixture (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.
- In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated tofu in an even layer. Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked rice and broccoli topped with the cooked tofu and marinated vegetables (including any liquid). Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side. Enjoy!
serves 2.