Yuzu Shiso Tofu Kabocha Rice Bowl

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

The Yuzu Shiso Tofu Kabocha Rice Bowl is a delightful fusion of flavors, combining the zesty tang of yuzu with the herbaceous notes of shiso. This dish features tender chunks of kabocha squash and silky tofu, nestled on a bed of fluffy rice. The sweet and nutty flavor of kabocha complements the citrusy yuzu, while shiso adds a refreshing twist. Loved for its balance of savory and slightly sweet flavors, it’s a nutritious meal that’s both satisfying and light. Popular in Japanese cuisine, it offers a unique taste experience that’s wholesome and comforting. Perfect for those seeking a vegan-friendly, halal dish that is rich in texture and taste.

Ingredients

Serving Size:

Yuzu Juice – 0.25 Cups
Shiso Leaves – 8 Piece
Tofu – 400 Grams
Kabocha Squash – 250 Grams
Soy Sauce – 2 Tbsp
rice – 2 Cups
Sesame Oil – 1 Tbsp
Ginger – 1 Tsp
Garlic – 2 Cloves
Spring Onion – 1 Piece

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

1.5 Grams

Saturated Fat

520 Mg

Sodium

55 Grams

Total Carbohydrates

6 Grams

Dietary Fiber

14 Grams

Protein

20 Mg

Vitamin C

Directions

Step 1

Cook the rice according to package instructions and set aside.

Step 2

Cut the kabocha squash into small cubes and steam until tender, about 10 minutes.

Step 3

In a pan, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.

Step 4

Add tofu cubes to the pan and cook until golden on all sides, about 5 minutes.

Step 5

Stir in soy sauce, yuzu juice, and steamed kabocha, cooking for another 3 minutes.

Step 6

Chop shiso leaves and spring onion, then add to the pan. Mix well and serve over rice.

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Yuzu Shiso Tofu Kabocha Rice Bowl

Categories :

Ingredients

Nutrition