Grilled Shrimp and Tofu Rice Bowls

Grilled Shrimp and Tofu Rice Bowls

  • Preparation 25 min
  • Cooking 45 min
  • Servings 4
Featured in RICARDO Magazine (SUMMER 2015)
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Ingredients

  • Brown Rice

    • 2 cups (400 g) long-grain brown rice, rinsed and drained
    • 3 cups (750 ml) water
  • Shrimp and Tofu

    • 1/2 lb (225 g) firm tofu, patted dry and cut into 1/2-inch (1 cm) thick slices
    • 3/4 lb (340 g) cooked medium-sized shrimp (31/40), shelled and deveined (see note)
    • 3 tbsp (45 ml) rice vinegar
    • 3 tbsp (45 ml) mirin
    • 2 tbsp finely chopped fresh dill
    • 4 tsp (20 ml) fish sauce
    • 1 tbsp (15 ml) olive oil
    • 2 tsp (10 ml) sambal oelek
    • 2 Lebanese cucumbers, cut in half lengthwise and sliced
    • 1 large mango, cut into sticks
    • Fresh mint leaves (optional)

Preparation

  • Rice

  • Shrimp and Tofu

Note from Ricardo

Day-old brown rice actually works best in this recipe. The texture is firmer, less creamy, which enables it to mix better with the other ingredients.


Shrimp still in the shell? No problem. Just poach them for 1 minute in salted boiling water. The shell will be easy to remove and the shrimp will be juicy and tender.

Personal Note