Still not up to par. So, I figured something light and mild on the stomach would be better than nothing at all. I decided some Japanese rice, edamame with umeboshi vinegar, baked tamari tofu topped with furikake. If you do decide to use furikake, make sure you read the label to check for bonito. You want one without bonito or you can leave the furikake off and just add sesame seeds and cut up nori. Enjoy!
Vegan Mofo #18 Tamari Tofu with Edamame
- 1 1/2 cups Japanese rice, uncooked
- 2 cups edamame
- 1 14 ounce package extra-firm water packed tofu
- 1 tablespoon tamari
- 1/2 cup vegetable broth
- furikake (optional)
- Preheat oven to 400.
- Place the 1 1/2 cups of rice into a pot
- Rinse rice until it is clear.
- Measure 2 cups water.
- Add to the rice.
- Bring to a boil then lower to a simmer.
- Once the water is mostly gone, turn off burner, place lid on pot to let the rice steam.
- Fill a pot with water.
- Add the steamer basket.
- Add edamame to basket.
- Steam for 5 minutes.
- Place into bowl.
- Add umeboshi vinegar
- Set aside.
- Remove tofu from package.
- Slice in desired amount and size.
- Place into baking pan.
- Mix the tamari and the vegetable broth.
- Pour over tofu.
- Place in over bake.
- Bake until liquid has been absorbed and lightly brown. (About 30 minutes)
- Put together everything in however way you like.
- I like 1 cup of rice in a bowl with 1/4 cup edamame and 1 or 2 pieces of tofu.
- Sprinkle with furikake.