Roasted vegetables are one of my favourite food. The natural sweetness and caramelised flavour of the vegetables are so delicious and comforting. I made this Roasted Goodies with Rice simply because I wanted to cook Japanese style meal with roasted vegetables and tofu. The roasted vegetables on their own are yummy already but adding the Asian style sauce and sprinkle of spring onion served with rice made this dish double delicious!!
For this recipes, make sure you have two baking trays as you need to cook the tofu and vegetables in the oven at the same time. If you happen to have only one baking tray, you could cook the tofu in a frying pan with a bit of oil instead. I have a similar recipe Soba Noodles with Roasted Goodies in this blog, which is yummy as this dish. Please check it out☺
What you need to make the Roasted Goodies with Rice
The main ingredients are tofu, vegetables and rice. However, the seasonings are very important for this recipe as well.
- Firm tofu
- onion
- carrot
- mushrooms
- red pepper
- broccoli
- avocado
- spring onion
- soy sauce
- garlic
- ginger
- mirin
- sugar
- corn starch
If you only have silken tofu (soft tofu), make sure you get water out from the tofu as much as you can. I would place the tofu on a plate with another plate on top with a weight such as a can of beans and carton of drink, leave it for 2 hours before use. Discard the water occasionally during this 2 hours. Some of the vegetables can be replaced with different veggies but I highly recommend to use onions, they are so delicious when roasted! To me, using spring onion is a must! It adds oriental Asian kind of taste in this dish, which is lovely.
Making guide
The first thing you need to do is to marinate the tofu for at least half an hour. The tofu absorbs the flavour from the sauce and they are so yummy when they are baked! While the tofu is being marinated, prepare the vegetables, place them on a baking tray with drizzles of oil and sprinkles of salt. Set aside.
After the tofu marinated, drain (but keep the marinate sauce) and place on another baking tray and pop it in the oven with the other baking tray with the vegetables. Bake for about 25 minutes or until golden at 220°C. So you have the tofu and vegetables cooking in the oven at the same time now. Please watch them!
Start cooking rice and prepare the chopped avocado and spring onion while the tofu and vegetables are being roasted. You can also make the Asian style sauce as well as it takes only few minutes to make. In a sauce pan, put in the leftover marinate sauce, mirin, soy sauce, sugar, water and bring to boil on a medium heat. Turn down the heat to low and pour in the corn starch solution. Keep stirring until it starts thickening. Remove from the heat and set aside.
When you have the baked tofu, roasted vegetables, cooked rice and Asian style sauce ready, still hot from cooking, it’s time to put them out on a plate! Put a portion of rice on the plate then some of the roasted vegetables, baked tofu, and avocado. Drizzle with some Asian style sauce and sprinkle the top with the spring onion. Repeat the step for 2 more plates. I always prepare 3 plates at the same time though!
Please do not discard the marinate sauce after you take the tofu out! This sauce has full of flavour and it does the main job when you make the Asian style sauce. If you are trying this recipe, please see the full instructions below.
This dish is packed with nutrients and easy, simple and delicious. If you want to prepare healthy and tasty Asian style meal, why not give it a try☺
Roasted Goodies with Rice
Ingredients
- 250 g brown rice
For the baked tofu
- 300 g firm tofu cut into 2.5cm cubes
- 2 tbsp soy sauce
- 1 tsp garlic puree
- 1 tsp ginger minced or pureed
- 1 tbsp oil for baking
For the Roasted vegetables
- 1-2 tbsp oil for roasting
- 2 medium onions cut into rings
- 1 large carrot cut into strips
- 8 medium button mushrooms sliced
- 1 red pepper chopped
- 1/2 medium broccoli chopped
- salt
Extra
- 1 avocado chopped
- 1 spring onion chopped finely
For the Asian style sauce
- leftover marinate sauce
- 1 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp sugar
- 400 ml water
- corn starch solution Mixture of 1 tbsp of corn starch and 1 tbsp of water
Instructions
- The first thing you need to do is marinate the tofu. In a bowl, mix the soy sauce, garlic puree and ginger together to make the marinate sauce. Put the tofu cubes into the sauce and let it marinate for at least *30 minutes, mix occasionally (very gently to avoid breaking the tofu!).
- Prepare a baking tray lined with baking paper. Grease the baking paper with some oil. Place the marinated tofu and bake for about 25 minutes or until golden. Don't forget to turn over half way through the cooking. Please save the marinate sauce, you will need it later!
- Preheat the oven to 220°C (gas mark7). Prepare another baking tray lined with baking paper. Grease the baking paper with some oil.
- Place the cut vegetables without overlapping and drizzle with some oil and sprinkles of salt. Cook in the oven for about 20-25 minutes or until they are cooked and slightly caramelised. Don't forget to turn over halfway through the cooking.
- Remember, you are cooking the tofu and vegetables at the same time, please watch them!
- **Cook the brown rice according to the instructions at the back of the package.
- While the tofu and vegetables are cooking in the oven, prepare the extra: chopping the avocado and spring onion and set aside.
- You can prepare the Asian style sauce while waiting for the tofu and vegetables to be cooked. In a sauce pan on a cooker with a medium heat, put in the leftover marinate sauce, mirin, soy sauce, sugar and water. Stir until sugar is dissolved and bring to boil. Turn the heat down to low and add the corn starch solution. Keep stirring until it starts thickening. Take off the heat, set aside.
- So you have the baked tofu, roasted vegetables, cooked brown rice, and Asian style sauce ready, all still hot from cooking.
Serving suggestion
- Put a portion of rice on a plate, place on some of the roasted vegetables, baked tofu and chopped avocado. Drizzle the top with the Asian style sauce and sprinkle with chopped spring onion to serve. Repeat the step for 2 more plates.