vietnamese

Crispy Tofu with Scallion Oil and Pickled Carrot Daikon Rice Bowl

Name: Crispy Tofu with Scallion Oil and Pickled Carrot Daikon Rice Bowl
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 190 g cooked jasmine rice; 182 g firm tofu; 10 g cornstarch; 15 g neutral oil; 25 g scallions (sliced); 12 g soy sauce; 66 g carrot (julienned); 66 g daikon radish (julienned); 15 g rice vinegar; 7 g granulated sugar; 83 g cucumber (sliced)

This pan-fried dish pairs cooked jasmine rice with firm tofu, neutral oil and scallions. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

87 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g cooked jasmine rice 247 kcal
182g firm tofu 138 kcal
10g cornstarch 38 kcal
15g neutral oil 133 kcal
25g scallions (sliced) 9 kcal
12g soy sauce 8 kcal
66g carrot (julienned) 27 kcal
66g daikon radish (julienned) 11 kcal
15g rice vinegar 3 kcal
7g granulated sugar 27 kcal
83g cucumber (sliced) 12 kcal

Cooking instructions

carrot (julienned)daikon radish (julienned)rice vinegargranulated sugar
Toss carrot and daikon with rice vinegar, sugar, and a pinch of salt; set aside 15 minutes to quick-pickle.
firm tofucornstarch
Pat tofu very dry and cut into cubes. Toss with cornstarch and a pinch of salt.
firm tofuneutral oil
Heat oil in a nonstick pan. Pan-fry tofu until crisp on multiple sides, 8 to 10 minutes.
neutral oilscallions (sliced)
In a small pan, warm remaining oil with scallions just until sizzling; remove from heat to make scallion oil.
firm tofuneutral oilscallions (sliced)soy saucecucumber (sliced)
Serve tofu over cooked rice with pickles and cucumber; drizzle scallion oil and soy sauce over the top.