Recipes

Build Yourself This Vegetarian Japanese Rice Bowl for No-Meat Days This Lent

March 12, 2020

We thought of making panko-crusted tofu. Then, we thought of making miso butter rice. Then we thought, “Hey, why don’t we put those two together?” So we did, and it became our Lent-friendly Japanese bowl—a fresh, crunchy, easy-to-make all-in dish.

Miso happy to meet you, I’m a big panko.

The tofu remains soft, but its panko crust gives it a nice crunch. The rice seems simple, but the miso butter enhances the flavor; so it’s kind of like an upgraded homemade Japanese fried rice. Tie the dish together with the sauce of your choice. We recommend kewpie or tonkatsu sauce.

Panko-Crusted Tofu and Miso Rice

  • Serves: 2 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy

INGREDIENTS

Panko-Crusted Tofu

  • 1 block firm tofu
  • 1 cup flour
  • ½ tbsp. cayenne pepper
  • Salt and pepper, to taste
  • 2 eggs, beaten
  • 1 tbsp. soy sauce
  • 2 cups panko breadcrumbs

Miso Rice

  • 2 tbsp. butter
  • 2 tbsp. white miso
  • ½ cup corn
  • ½ cup mushrooms, chopped
  • 3 cups white rice, cooked
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil

Garnish

  • Spring onions, chopped, for garnish

INSTRUCTIONS

  1. Preheat oven to 400F.
  2. Take tofu and cut into squares.
  3. Pat dry with paper towels.
  4. Prepare three bowls for dredging.
  5. In one bowl, stir together the flour, cayenne pepper, salt, and pepper.
  6. In the second bowl, add the beaten eggs and soy sauce and stir until combined.
  7. Place panko breadcrumbs in third bowl.
  8. Take a piece of tofu and cover in flour mixture, then dip into the egg mixture, and then the breadcrumbs.
  9. Repeat with remaining tofu and set aside on a baking sheet lined with parchment paper.
  10. When all the tofu has been breaded, place in the preheated oven and bake for 30 minutes, carefully flipping halfway through.
  11. While tofu is in the oven, prepare the miso rice.
  12. In a large pan over medium heat add butter and miso and cook until butter is melted and miso is sizzling, about 1 minute.
  13. Add the corn and mushrooms and cook until mushrooms are tender.
  14. Add the rice and stir, breaking apart any large chunks, and coating the rice in the miso butter.
  15. Add soy sauce and sesame oil and continue cooking until well combined.
  16. Serve with tofu and garnish with spring onions.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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