Lunchbox Recipe: Marinated Tofu & Pumpkin Rice

Tofu sent me to Australia. No kidding!

A cooking contest organised by Nature’s Basket in 2013, had me cooking in the finals against a gentleman. My dish was a Trio of Tofu – Korean style tofu cakes, Tofu Satay with Satay sauce and marinated tofu in rice paper rolls with a dipping sauce. The grand prize was a trip to Melbourne, which for a Masterchef Australia fangirl was a dream come true!

I often teach a tofu based salad in my Zesty Salads workshop and I can see the ‘eww’ look on my participants’ faces when I give them the menu. More than anything else, I love to prove that tofu need not be the inedible cardboard it is thought to be. Of course, you must start off with good quality (non smelly) tofu, which is a blank canvas. Marination is a must, even if you marinate only for 15 minutes, it makes a huge difference to your dish.

My favourite tofu marinade is a mix of honey, rice vinegar, soy sauce, grated ginger and sometimes a few drops of sesame oil. Let the tofu cubes sit in this for 15 minutes to an hour, refrigerated. Drain (save the marinade to use as a dressing) and stir fry with sesame seeds. Use this to top fried rice, noodles, or even in a stir fry with vegetables. I promise you, this will kindle a tofu love in you 🙂 If you are a vegetarian or a vegan, you can never have too many good protein sources and this is one of them.

This rice goes into my kid’s lunchbox as I strive to get all the nutrients in one box, he has no patience to eat 3 different things for lunch. This recipe ticks the boxes of protein, veggies and carbs. If you want to make a healthier version of it, try using brown rice or even quinoa or millets.

Recipe for Marinated tofu and pumpkin rice

Time taken: Under 30 minutes

Equipment

Pressure Pan

Print Recipe

Lunchbox Recipe: Marinated Tofu & Pumpkin Rice Yum

Tofu sent me to Australia. No kidding! A cooking contest organised by Nature's Basket in 2013, had me cooking in the finals against a gentleman. My dish was a Trio of Tofu - Korean style tofu cakes, Tofu Satay with Satay sauce and marinated tofu in rice paper rolls with a dipping sauce. The grand pr

Course

main course

Cuisine

asian

Cook Time

30 minutes

Servings

serving

Ingredients

• 1 cup rice short grained
• 1 cup yellow pumpkin cubes of dark small
• 1/4 tsp salt
• 200 grams tofu , cubed
• 2 tbsps Soya sauce
• 1 tbsp honey
• 2 tsps rice vinegar
• 1/2 tsp ginger finely grated
• Pinch black pepper ground
• 1 tbsp peanut oil
• 2 cloves garlic , finely chopped
• 1/2 tsp ginger grated
• 1 onion , finely chopped
• 1 tsp sesame seeds
• 1 - 2 tsps soya sauce dark
• coriander Thai basil Finely chopped or

Course main course Cuisine asian Cook Time 30 minutes Servings serving Ingredients 1 cup rice short grained 1 cup yellow pumpkin cubes of dark small 1/4 tsp salt 200 grams tofu , cubed 2 tbsps Soya sauce 1 tbsp honey 2 tsps rice vinegar 1/2 tsp ginger finely grated Pinch black pepper ground 1 tbsp peanut oil 2 cloves garlic , finely chopped 1/2 tsp ginger grated 1 onion , finely chopped 1 tsp sesame seeds 1 - 2 tsps soya sauce dark coriander Thai basil Finely chopped or

Instructions

1. Wash and drain rice.
2. In a pressure cooker utensil, place the rice with 2 cups water, 1/4 tsp salt and pumpkin cubes. Close the lid with the whistle intact. After one whistle bring flame to sim and cook for 5 minutes. Switch off flame, allow to cool, open lid and remove rice and pumpkin on a plate. Fluff with a fork.
3. In a pan, heat oil. Add garlic and ginger, sautxe9 for 1 minute. Add chopped onions, sesame seeds, sautxe9 until onion is soft.
4. Add the marinated tofu after draining from the marinade. Sautxe9 on high flame until it turns golden. This will take 2-3 minutes.
5. Add pumpkin and rice, leftover marinade, toss gently until well coated.
6. Check seasoning and add extra soy sauce and black pepper if required.
7. Garnish with fresh herbs such as coriander or Thai basil.

Recipe Notes

Serve hot with an Asian curry or as it is.

It is super quick to make it in a small size pressure pan / cooker, which is what I do. Anything for saving my precious morning minutes 🙂

Lunchbox instructions: Pack in a box that will keep contents hot. Tofu may get rubbery when cold.

Make ahead tips: You can cook the rice and keep it refrigerated. You will have to saute the pumpkin first until tender and then add the tofu, seasonings and rice.

Disclaimer: Please note that this post has affiliate links and Saffron Trail will earn a small commission if you purchase the product from these links. I will only recommend products that I use personally and trust for my family.

Soya Sauce

Rice Vinegar