Asian Rice Bowl
Serves: 2
Total Cook Time: 30
Prep Time: 15
Cook Time: 15
Ingredients
- 2 scallions
- 1 mini cucumber
- 8oz broccoli
- 3/4 cup jasmine rice
- 1 TBSP sesame oil
- 1 brick tofu or 1 pound chicken
- 1.5 TBSP Cornstarch
- 5 tsp rice wine vinegar
- 2 TBSP hoisin sauce
- 4 TBSP sweet soy glaze
- 1 tsp sriracha
- 1/2 tsp sugar
Instructions
- Wash/dry produce. Trim and thinly cut cucumber. Thinly slice scallions, separating whites and greens. Cut broccoli into bite-size pieces.
- In small bowl, combine cucumbers, vinegar, 1/2 tsp sugar and pinch of salt. Mix thoroughly and set aside.
- Put rice in rice cooker with 1.25 cups of water, scallion whites, 1 TBSP sesame oil and pinch of salt, turn on rice cooker and cover.
- A) While rice cooks, open and drain tofu. Press out water with paper towel. Halve crosswise and then stand tofu upright and half vertically. Lay flat and cut into 3/4 inch cubes
- B) Cut chicken into 3/4 inch cubes
- Medium bowl, combine tofu or chicken, 1 TBSP corn starch and pinch of salt. Make sure fully coated.
- Heat drizzle of oil in large pan over medium high heat. Added tofu/chicken turning occasionally until browned on all sides. Turn off heat and transfer to plate. Wipe out pan.
- Heat drizzle of oil in pan over medium high heat. Add broccoli with pinch of salt and cook until tender (6-8 minutes). Stir occasionally.
- While broccoli cooks, whisk hoisin, sweet soy glaze, sriracha, and remaining cornstarch (1/2 TBSP) and 1/3 cups of water.
- Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally until sauce thickened (~2 minutes).
- Transfer seared tofu or chicken to pan. Stir until fully coated ~1-2 minutes. Taste and season with salt and pepper.
- Drain pickled cucumbers.
- Divide rice, top with tofu/chicken and broccoli and pickled cucumber. Garnish with green scallions.
