Help adding flavor variety to a tofu rice bowl recipe?
August 22, 2022 8:09 AM Subscribe
My partner and I have been making a tofu rice bowl recipe from Julia Turshen's "Simply Julia" cookbook that we love. How can we add some flavor variations so it doesn't get old?
The recipe for "sesame rice bowls with tofu, quickles, & peanut sauce" is more or less as follows:
What flavor variations can we use in place of the sesame rice/peanut sauce combo?
We're fine with keeping the quickles and tofu as-is, but not opposed to switching that up if you have suggestions.
The recipe for "sesame rice bowls with tofu, quickles, & peanut sauce" is more or less as follows:
- Fry up some crumbled extra firm tofu, combine with soy/fish/hot sauces.
- Cook rice with sesame seeds and sesame oil.
- Add sauce made from soy sauce, peanut butter, and rice vinegar.
- Serve with quickles.
What flavor variations can we use in place of the sesame rice/peanut sauce combo?
We're fine with keeping the quickles and tofu as-is, but not opposed to switching that up if you have suggestions.
How about a miso sauce, a hoisin sauce, gochujang sauce, lemon and chile sauce, teriyaki?
posted by poppunkcat at 8:48 AM on August 22, 2022 [1 favorite]
posted by poppunkcat at 8:48 AM on August 22, 2022 [1 favorite]
We eat a lot of peanut tofu at home too, but I've been trying to add in some variety lately.
Last night I made a version of sweet & sour sauce using cornstarch slurry, rice vinegar, soy sauce, sesame oil, maple syrup, ketchup, pre-made teriyaki sauce, Chinese chilli oil/chili crisp and fried garlic/ginger/scallions.
Tonight I'm intending to make a black bean sauce using pre-made black bean & garlic paste and some of the other ingredients listed above (soy sauce, vinegar, maple syrup and maybe some of the others depending on how it tastes).
We also enjoy tofu with katsu curry sauce, usually from the Golden Curry blocks.
Something else that helps mix things up is using smoked tofu rather than the regular kind.
posted by terretu at 9:08 AM on August 22, 2022 [2 favorites]
Last night I made a version of sweet & sour sauce using cornstarch slurry, rice vinegar, soy sauce, sesame oil, maple syrup, ketchup, pre-made teriyaki sauce, Chinese chilli oil/chili crisp and fried garlic/ginger/scallions.
Tonight I'm intending to make a black bean sauce using pre-made black bean & garlic paste and some of the other ingredients listed above (soy sauce, vinegar, maple syrup and maybe some of the others depending on how it tastes).
We also enjoy tofu with katsu curry sauce, usually from the Golden Curry blocks.
Something else that helps mix things up is using smoked tofu rather than the regular kind.
posted by terretu at 9:08 AM on August 22, 2022 [2 favorites]
You could use beni shoga (red pickled ginger, likely available in a Japanese food store near you) as well as, or instead of, the quickles.
posted by ManyLeggedCreature at 9:15 AM on August 22, 2022 [2 favorites]
posted by ManyLeggedCreature at 9:15 AM on August 22, 2022 [2 favorites]
Try different Asian sauces and spices. Korean Gochujang, Thai Curry, LaoGanMa Chili Crisps, Satay sauce, Japanese Miso, and so on.
Try Chinese “pickled mustard tuber" but also sometimes called "pickled radish slices", Chinese name is either 榨菜 or 老版菜. While high in sodium, can add some interesting taste to the mix, as long as you don't overdo it, as even the "reduced sodium" version can be VERY salty. Use them like those bacon bits... finely diced, very sparingly. If you do add this, may want to skip the salt.
Stir-fry the firm tofu with vegetables, and maybe add mushrooms or those meat substitutes, and make it a bit of stir-fry over rice. The sauce from the stir-fry would be excellent over rice as well. Try different combinations of the aforementioned sauces, and you'll have plenty of variety.
posted by kschang at 9:45 AM on August 22, 2022
Try Chinese “pickled mustard tuber" but also sometimes called "pickled radish slices", Chinese name is either 榨菜 or 老版菜. While high in sodium, can add some interesting taste to the mix, as long as you don't overdo it, as even the "reduced sodium" version can be VERY salty. Use them like those bacon bits... finely diced, very sparingly. If you do add this, may want to skip the salt.
Stir-fry the firm tofu with vegetables, and maybe add mushrooms or those meat substitutes, and make it a bit of stir-fry over rice. The sauce from the stir-fry would be excellent over rice as well. Try different combinations of the aforementioned sauces, and you'll have plenty of variety.
posted by kschang at 9:45 AM on August 22, 2022
Try Chinese “pickled mustard tuber" but also sometimes called "pickled radish slices", Chinese name is either 榨菜 or 老版菜. While high in sodium, can add some interesting taste to the mix, as long as you don't overdo it, as even the "reduced sodium" version can be VERY salty. Use them like those bacon bits... finely diced, very sparingly. If you do add this, may want to skip the salt.
Sold in refrigerator cases in the US as "gai choy" or "cai chua." (There may be some minor distinction there, but they're effectively the same, at least in the recipes I use them for.) Sometimes H-Mart has it, but not always. A Chinese supermarket will usually have it (though sometimes it's in open bins rather than packaged, which can be a little disconcerting for the Westerner). Very salty indeed. Sometimes I give it a quick rinse first.
S&B's crunchy garlic in chili oil will add some textural contrast and yummy garlic flavor with only very mild heat. (The lack of heat is what distinguishes it from a chili crisp.)
posted by praemunire at 9:55 AM on August 22, 2022 [1 favorite]
Sold in refrigerator cases in the US as "gai choy" or "cai chua." (There may be some minor distinction there, but they're effectively the same, at least in the recipes I use them for.) Sometimes H-Mart has it, but not always. A Chinese supermarket will usually have it (though sometimes it's in open bins rather than packaged, which can be a little disconcerting for the Westerner). Very salty indeed. Sometimes I give it a quick rinse first.
S&B's crunchy garlic in chili oil will add some textural contrast and yummy garlic flavor with only very mild heat. (The lack of heat is what distinguishes it from a chili crisp.)
posted by praemunire at 9:55 AM on August 22, 2022 [1 favorite]
- a raw egg added to hot rice is pretty great
- MSG is something with an undeserved bad name but it really adds depth
- any decent Japanese food retailer will have furikake, and there's a lot of different flavours to be found there
I'm basically starting to describe tamago kake gohan which is a great base to add things to, like tofu: I too could eat it three times a day.
If you do get bored of the tofu, here's a good introduction to the wider world of xiafancai.
posted by Ten Cold Hot Dogs at 11:24 AM on August 22, 2022
- MSG is something with an undeserved bad name but it really adds depth
- any decent Japanese food retailer will have furikake, and there's a lot of different flavours to be found there
I'm basically starting to describe tamago kake gohan which is a great base to add things to, like tofu: I too could eat it three times a day.
If you do get bored of the tofu, here's a good introduction to the wider world of xiafancai.
posted by Ten Cold Hot Dogs at 11:24 AM on August 22, 2022
Storebought kimchi is fine and makes a good addition to rice bowls.
I basically made this last night! Rice bowl with panfried tofu, steamed broccoli, and leftover sauteed chard. Other possible vegetables to add include pan-roasted brussels sprouts, raw bean sprouts, sliced raw bell pepper and cucumber, etc.
My usual sauce is miso with lemon juice and a little tamari - I live someplace where it's hard to get good fresh ginger at the local grocery (weep for me). We also have frozen spring rolls from Costco which are a nice addition to the bowl.
Condiments on the table for this meal are the S&B shichimi togarasu, sesame seeds, tamari, and either sriracha or chili crisp.
posted by Lawn Beaver at 12:08 PM on August 22, 2022 [1 favorite]
I basically made this last night! Rice bowl with panfried tofu, steamed broccoli, and leftover sauteed chard. Other possible vegetables to add include pan-roasted brussels sprouts, raw bean sprouts, sliced raw bell pepper and cucumber, etc.
My usual sauce is miso with lemon juice and a little tamari - I live someplace where it's hard to get good fresh ginger at the local grocery (weep for me). We also have frozen spring rolls from Costco which are a nice addition to the bowl.
Condiments on the table for this meal are the S&B shichimi togarasu, sesame seeds, tamari, and either sriracha or chili crisp.
posted by Lawn Beaver at 12:08 PM on August 22, 2022 [1 favorite]
Pre-packaged deep fried tofu is a good way to add extra flavor and texture to tofu dishes, if you can find it. Places like 99 Ranch and other Asian supermarkets should carry it.
posted by ambulatorybird at 12:27 PM on August 22, 2022
posted by ambulatorybird at 12:27 PM on August 22, 2022
The bowls don't always need to be some variety of Asian cuisine/flavors. You could use salsa or mole sauce, avocado or coconut oil for frying, and add pepitas, avocado, jalapeño, etc.
posted by perhapses at 6:05 PM on August 22, 2022 [3 favorites]
posted by perhapses at 6:05 PM on August 22, 2022 [3 favorites]
Japanese curry cubes!
Try making your own Cantonese-style "XO" sauce.
Pesto+SundriedTomato marinade.
Keep flavours minimal and microplan ea handful of garlic cloves, some furikake sprinkles.
posted by porpoise at 11:53 PM on August 22, 2022
Try making your own Cantonese-style "XO" sauce.
Pesto+SundriedTomato marinade.
Keep flavours minimal and microplan ea handful of garlic cloves, some furikake sprinkles.
posted by porpoise at 11:53 PM on August 22, 2022
Almost forgot, couple more suggestions.
Japanese bonito flakes and/or seaweed strips. They are for much more than rolling sushi!
Taiwanese "pork floss" or "pork sung" or "rou-song". You can think of them as "pork crumbles", as they are basically dried and seasoned with soy sauce and sugar pork, but some call them "pork in the form of cotton candy". They look rather unappetizing alone, but look and taste great on white rice or rice porridge.
https://www.seriouseats.com/my-latest-obsession-pork-floss-chinese-rousong-pork-sung-pork-fu
Only found in Asian markets, they come in two varieties, pork "sung" which is more crumbly, and pork "fu" which is slightly more shreddy, and slight milder in taste.
For those of you with a Chinese bakery nearby, they *may* have bread topped with this "rousong"as a savory treat.
posted by kschang at 11:58 AM on August 23, 2022
Japanese bonito flakes and/or seaweed strips. They are for much more than rolling sushi!
Taiwanese "pork floss" or "pork sung" or "rou-song". You can think of them as "pork crumbles", as they are basically dried and seasoned with soy sauce and sugar pork, but some call them "pork in the form of cotton candy". They look rather unappetizing alone, but look and taste great on white rice or rice porridge.
https://www.seriouseats.com/my-latest-obsession-pork-floss-chinese-rousong-pork-sung-pork-fu
Only found in Asian markets, they come in two varieties, pork "sung" which is more crumbly, and pork "fu" which is slightly more shreddy, and slight milder in taste.
For those of you with a Chinese bakery nearby, they *may* have bread topped with this "rousong"as a savory treat.
posted by kschang at 11:58 AM on August 23, 2022
Response by poster: Oh gosh I plumb forgot about this AskMe until just now! These are great recommendations, thank you for the help!
The bowls don't always need to be some variety of Asian cuisine/flavors
I agree and I see I should likely have said as much. Once we work through these suggestions I may post another asking for flavor combos from other parts of the world.
Thank you all!
posted by rustybullrake at 10:24 AM on October 4, 2022
The bowls don't always need to be some variety of Asian cuisine/flavors
I agree and I see I should likely have said as much. Once we work through these suggestions I may post another asking for flavor combos from other parts of the world.
Thank you all!
posted by rustybullrake at 10:24 AM on October 4, 2022
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- soy sauce and chili bean paste -- salty/umami/spicy flavor profile
- fish or soy sauce and Thai chili jam -- Thai chili jam (nam prik pao) is sweet, so you'll get a sort of sweet-and-savory flavor profile
- using Thai curry paste -- people don't often think about using curry pastes outside of curry, but they have lots of applications as they're basically ready-made flavor bombs. In this case what I'd probably do is fry the tofu directly in the curry paste, as you typically need to cook curry paste off in order to get the full aromas of the herbs and spices
- adding Chinese fermented black beans to the sauce (which are quite salty, so I'd cut down a lot on the other salting agents)
posted by andrewesque at 8:45 AM on August 22, 2022 [1 favorite]