Yukke-Style Tofu Rice Bowl with Shiso Recipe

Name: Yukke-Style Tofu Rice Bowl with Shiso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 and 1/2 teaspoons Sugar; 1 tbsp Mirin; 1 tsp Gochujang; 1 tsp Sesame oil; 1/2 block Silken tofu; 2 tbsp White toasted sesame seeds; 8 leaves Green shiso leaves; 1 Shredded nori seaweed; 1 Rice

Servings: persons

1 tbsp Soy sauce
1 tbsp Oyster sauce
1 and 1/2 teaspoons Sugar
1 tbsp Mirin
1 tsp Gochujang
1 tsp Sesame oil
1/2 block Silken tofu
2 tbsp White toasted sesame seeds
8 leaves Green shiso leaves
1 Shredded nori seaweed
1 Rice

1
Put the soy sauce, oyster sauce, mirin and sugar into a heatproof container, microwave for 1 to 1 and a half minutes and mix well.
2
Add the gochujang and sesame to the mixture from Step 1 and mix in well.
3
Scoop out the tofu with a spoon into bite-sized pieces and place into a bowl.
4
Add the sauce from Step 2 and the toasted sesame seeds, and mix gently so as not to crush the tofu.
5
Put some rice into a bowl, and add the tofu from Step 4 on top, sauce and all.
6
Top with some shredded shiso leaves.
7
Add some shredded nori seaweed on top and it's done!

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp Soy sauce, 1 tbsp Oyster sauce, 1 and 1/2 teaspoons Sugar, 1 tbsp Mirin, and more.

Yes, Yukke-Style Tofu Rice Bowl with Shiso falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yukke-Style Tofu Rice Bowl with Shiso

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