![\"38\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/38.jpg\")
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I’m always up for a rice bowl, particularly like this one made with tofu.<\/p>\n
Fried tofu was cooked like eel kabayaki, coated with thick soy-based sauce.<\/p>\n
![\"33\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/33-1.jpg\")
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![\"32\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/32-3.jpg\")
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You know me, I love vegetables.<\/p>\n
I made sesame napa cabbage salad and pickled red onion for this rice bowl.<\/p>\n
![\"34\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/34-3.jpg\")
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Fried tofu was coated with corn starch and then cooked until browned.<\/p>\n
![\"36\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/36-2.jpg\")
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And then they were coated with thick sweet and spicy soy-based sauce.<\/p>\n
![\"37\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/37-2.jpg\")
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White Jasmine rice was served with tofu kabayaki, sesame napa cabbage slaw, pickled red onion, and avocado.<\/p>\n
Yum!<\/p>\n
![\"42\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/42-1.jpg\")
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Tofu Kabayaki Bowl<\/strong><\/p>\n pickled red onion (makes for about 4 servings) – make one day before 1. For pickled onion, combine all the ingredients. Let it rest in refrigerator overnight. I had some left-over and decided to make a lunch box.<\/p>\n (This is a simple version of a Japanese lunch box. A typical Japanese lunch box usually consists of five to six different dishes. When I was young, my mom used to make a lunch box for me everyday for a number of years. I don’t know how she did it, but now as an adult I definitely have renewed appreciation for it. Thank you, mom.)<\/p>\n I decided to wrap it in the traditional Japanese way. Pretty, isn’t it?<\/p>\n <\/p>\n
\n– 1\/2 red onion, sliced
\n– 1\/2 cup white vinegar
\n– 1\/2 cup sugar
\n– salt
\ntofu kabayaki (makes for about 4 servings)
\n– 1 package fried tofu, cut into small pieces
\n– boiling water
\n– corn starch
\n– canola oil
\n– sauce (1\/3 cup soy sauce, 1\/3 cup sugar, crushed red pepper)
\nsesame napa cabbage salad
\n– 1 cup chopped napa cabbage
\n– a few splashes of sesame oil
\n– white vinegar
\n– sugar
\n– salt
\n1 cup cooked rice
\n1\/2 avocado, sliced<\/p>\n
\n2. Make tofu kabayaki. Pour boiling water over dried tofu to take extra oil off the tofu. Coat the tofu with corn starch. Cook the tofu in oil over high heat, both sides, until browned. Turn off heat. Add sauce and coat the tofu with the sauce. Be careful and do not burn yourself. The sauce might bubble and splash if the pan is hot.
\n3. Make sesame napa cabbage salad. Combine all the ingredients.
\n4. Serve rice with tofu kabayaki, sesame napa cabbage salad, pickled red onion, and avocado slices.<\/p>\n![\"45\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/04\/45-2.jpg\")
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