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 pr
Cook Time
Cook Time
  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