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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 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine asian
Servings 2 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
 

  • Wash and drain rice.
  • 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.
  • In a pan, heat oil. Add garlic and ginger, sautxe9 for 1 minute. Add chopped onions, sesame seeds, sautxe9 until onion is soft.
  • Add the marinated tofu after draining from the marinade. Sautxe9 on high flame until it turns golden. This will take 2-3 minutes.
  • Add pumpkin and rice, leftover marinade, toss gently until well coated.
  • Check seasoning and add extra soy sauce and black pepper if required.
  • Garnish with fresh herbs such as coriander or Thai basil.

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