Accordion Tofu with Rice and Crunchy Salad
Tender accordion-cut tofu baked in a miso-lime-soy marinade, served with fluffy rice and a crisp cucumber-red onion salad for a fresh, umami-packed vegan meal.
Equipment
Ingredients
Main
firm tofu (pressed, drained)
400 g
white rice (uncooked)
200 g
cucumber (fresh)
1 piece
red onion (thinly_sliced)
1 piece
fresh cilantro (chopped)
15 g
Marinade
white miso paste
30 g
soy sauce
30 ml
lime (juiced)
1 piece
garlic (minced)
2 clove
olive oil
15 ml
Instructions
Press the tofu
Remove excess moisture from the tofu to improve texture and flavor absorption.
Prepare the marinade
Mix miso, soy sauce, lime juice, minced garlic and olive oil to create a rich umami marinade.
Cut tofu in accordion style
Make deep, parallel cuts along the tofu without slicing all the way through to create the signature accordion pattern.
Marinate the tofu
Place the scored tofu in the marinade and ensure the sauce penetrates every cut.
Cook the rice
Rinse and cook the rice until fluffy and ready to serve.
Prepare crunchy salad
Slice cucumber and red onion, chop cilantro and combine for a refreshing side.
Bake the tofu
Transfer marinated tofu to a parchment-lined tray and bake until edges are golden and caramelized.
Plate and serve
Serve hot tofu over fluffy rice with the crunchy salad on the side.
Original recipe
Storage
Store tofu and rice separately from salad to maintain crunch. Reheat tofu and rice together; serve salad fresh.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.