Ingredients with Measurements:
- 1 cup arame seaweed
- 1 block firm tofu, drained and cubed
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups cooked brown rice
- 1 avocado, sliced
- 1 carrot, shredded
- 1 cucumber, sliced
- 1 green onion, sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Large bowl
- Medium saucepan
- Skillet
- Whisk
Step-by-step instructions:
1. Rinse the arame seaweed in a large bowl of cold water and let it soak for 10 minutes. Drain and set aside.
2. In a medium saucepan, combine the sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic. Heat over medium heat until the mixture comes to a simmer.
3. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens, about 1-2 minutes.
4. Add the cubed tofu to the skillet and cook until browned on all sides, about 5-7 minutes.
5. Add the arame seaweed to the skillet and stir to combine with the tofu.
6. To assemble the bowl, place a scoop of brown rice in the bottom of a bowl. Top with the arame and tofu mixture, sliced avocado, shredded carrot, sliced cucumber, and green onion.
7. Drizzle the sauce over the top of the bowl and sprinkle with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 44g
Protein: 16g
Fiber: 10g
Sugar: 8g
Sodium: 400mg
Substitutions for ingredients:
- Arame seaweed can be substituted with any other type of seaweed.
- Firm tofu can be substituted with tempeh or chicken.
- Brown rice can be substituted with quinoa or another grain.
- Avocado can be substituted with sliced almonds or cashews.
- Carrot can be substituted with shredded cabbage or kale.
- Cucumber can be substituted with sliced bell pepper or zucchini.
Variations:
- Add sliced mushrooms to the skillet with the tofu and arame.
- Use a different type of sauce, such as peanut sauce or teriyaki sauce.
- Add a fried egg on top of the bowl for added protein.
- Use different vegetables, such as roasted sweet potato or steamed broccoli.
Tips and tricks:
- Soak the arame seaweed in cold water before using to soften it.
- Drain the tofu and pat it dry before cubing it to ensure it gets crispy when cooked.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Double the sauce recipe if you prefer more sauce on your bowl.
Storage instructions:
Store any leftover arame and tofu mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the arame and tofu mixture for 1-2 minutes or until heated through.
Presentation ideas:
Serve the arame and tofu bowl in a large, shallow bowl to show off the colorful ingredients.
Garnishes:
Garnish with additional sliced green onion and sesame seeds.
Pairings:
Pair with a side of miso soup or a small salad.
Suggested side dishes:
- Edamame
- Steamed broccoli
- Roasted sweet potato
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the tofu is sticking to the skillet, add a bit more oil to the pan.
Food safety advice:
Make sure to thoroughly rinse the arame seaweed before using to remove any sand or debris.
Food history:
Arame seaweed is a type of seaweed commonly used in Japanese cuisine. It is high in iodine and other minerals.
Flavor profiles:
The arame and tofu bowl has a savory, umami flavor from the soy sauce and sesame oil. The sauce is slightly sweet from the honey and tangy from the rice vinegar.
Serving suggestions:
Serve the arame and tofu bowl with chopsticks for an authentic Japanese dining experience.
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