Mindful Sodexo 
Roasted sambal tofu and vegetables with shaved cabbage over crispy rice with Japanese BBQ sauce and pickled radish
Nutrition Facts:
Calories: 460, Carbs: 71g, Protein: 17g, Fat: 12g, Sat. Fat: 1g, Sodium: 720mg, Fiber: 7g
Prep Time: 25 to 30 minutes plus up to 1 day for marinating tofu and pickling radishes Cook time: 25 to 35 minutes Yield: 4 servings; 1 bowl per serving
Robata BBQ Bowl
Ingredients
Prepare
Robata BBQ Bowl
- 4 cups steamed brown rice
- 2 cups Sambal Roasted Tofu
- 2 cups Japanese Vegetable Stir Fry
- 1/2 cup Japanese BBQ Sauce
- 1/2 cup Pickled Radishes
- 1. Heat a skillet over medium-high heat. Lightly spray the pan with nonstick pan spray. Place 4 one-cup portions of rice on the skillet and flatten them slightly. Crisp the rice for 2 to 3 minutes on one side until it begins to caramelize.
- 2. Place one portion of rice in each bowl and top the rice in the following order:
- 1/2 cup Sambal Roasted Tofu
- 1/2 cup Japanese Vegetable Stir Fry
- 2 tablespoons Japanese BBQ Sauce drizzled over the vegetables
- 2 tablespoons Pickled Radishes. - 3. Enjoy immediately!
Pickled Radishes
- 1/4 cup hot water
- 1/4 teaspoon kosher salt
- 3/4 teaspoon sugar, sugar in the raw preferred
- 1/4 cup unseasoned rice wine vinegar
- 2 ounces red radishes cut into matchstick pieces (about 1/2 cup)
- 1. In a lidded, heat-proof container, dissolve the salt and sugar in the hot water. Add the rice vinegar.
- 2. Add the radishes to the brine. Cool quickly, cover, and keep in the refrigerator for at least 1 day. Drain the extra brine before using the pickles. Use extra radishes within 3 days.
Japanese BBQ Sauce
- 1 teaspoon garlic
- 2 teaspoons peeled ginger
- 2 teaspoons sugar, sugar in the raw preferred
- 4 teaspoons chopped green onion
- 4 teaspoons mirin
- 1 teaspoon unseasoned rice wine vinegar
- 1 teaspoon sesame oil
- 1/3 cup low-sodium soy sauce
- 1 teaspoon tomato paste
- 1. Puree all ingredients together in a blender until smooth.
- 2. Transfer the mixture to a small pot and simmer on medium heat for 5 to 10 minutes until thick and reduced by a quarter.
- 3. Remove from the heat, cool quickly, cover, and refrigerate until ready to use. Use leftover sauce within 5 days.
Sambal Roasted Tofu
- 2 tablespoons sambal oelek (ground chile-garlic paste)
- 1 1/2 teaspoons low sodium soy sauce
- 2 tablespoons sesame oil
- 1 (14-ounce) block of extra firm tofu, pressed and drained for 30 minutes and cut into 1-inch pieces
- 1. Whisk the sambal, soy sauce, and sesame oil in a medium mixing bowl until well combined. Gently fold in the tofu until it is completely coated.
- 2. Cover the tofu and refrigerate it for at least two hours, up to overnight.
- 3. Preheat the oven to 475 degrees Fahrenheit. Lightly spray a baking sheet with nonstick pan spray. Drain the tofu on the baking sheet in an even layer. Roast the tofu for 12 to 15 minutes until golden with a minimum internal temperature of 140 degrees Fahrenheit for 15 seconds. Keep warm until ready to use.
Japanese Vegetable Stir Fry
- 1 tablespoon canola oil
- 1 clove garlic, very finely chopped
- 1 teaspoon very finely chopped ginger
- 3 ounces thinly sliced shiitake mushrooms
- 1 1/2 cups eggplant, Japanese or Chinese preferred
- 3/4 cup shishito peppers, cut into 1/2-inch pieces on the bias
- 3/4 cup shredded Napa cabbage
- 1 1/2 teaspoons low sodium soy sauce
- 3/4 teaspoon Japanese togarashi spice blend
- 1 tablespoon thinly sliced green onion
- 3/4 teaspoon sesame seeds
- 1. Heat a large skillet over medium-high heat. Add the oil, ginger, and garlic. Sauté for 1 minute until fragrant.
- 2. Add the mushrooms and eggplant. Sauté for 3 to 5 minutes until the vegetables are softened and lightly browned.
- 3. Add the peppers and cabbage. Sauté for 3 to 5 minutes until the vegetables are softened and lightly browned.
- 4. Add soy sauce, togarashi, green onion, and sesame seeds. Sauté for 2 to 3 minutes to fully season the vegetables. Remove from the heat and use immediately.
Chef Tips:
- Extra firm tofu comes in block sizes from 12 to 16 ounces. You can use one block of tofu to make this recipe.
- You can carefully preheat the baking sheet in the oven before adding the pan spray and tofu. This step will result in a crispier roasted tofu.
- Some grocery stores sell ginger and garlic frozen in 1/4 teaspoon blocks. You can also prepare a large amount ahead of time and freeze it by dolloping 1/2 teaspoon portions onto a parchment-lined baking sheet. When the portions are fully frozen after one hour, transfer them to a labeled container in the freezer for up to one year.
- Japanese eggplant will have a thinner skin than the globe eggplants found in most grocery stores and is slightly less bitter.
