In our old apartment, we were super close to a Boké Bowl – a healthy, Asian, “fast food” restaurant in Portland. My favorite dish there was definitely the tofu rice bowl. Tender, sticky rice, perfectly fried tofu, seared eggplant, and kimchi. It was so delicious I knew I had to recreate it at home. Consider this my inspired version. This dish requires just 30 minutes to make, and it can be modified to taste and what’s in season. It takes on influences from many countries – Thailand, Indonesia, Japan, Korea, China – and fuses them together into one flavorful bowl. Currently, I’m digging on eggplant (these are little Japanese eggplant!). But you can also go for something like sugar snap peas, squash, or bell pepper if that’s more your thing. The base is rice, the protein is my go-to almond butter tofu, and the toppings are abundant. Kimchi strongly recommended. This dish is like a hug from fall. It’s: HeartyComfortingSaucyVegetable-packedProtein- + Fiber-richQuick& SO delicious! This would make the perfect weeknight meal when you’re craving something nourishing and satisfying. It’s delicious on its own, but it would also pair especially well with my 20-Minute Asian Kale Salad, or these Spring Rolls with Cashew Dipping Sauce! If you try this recipe, let us know! We love seeing your comments, ratings, and your photos tagged @minimalistbaker on Instagram. Cheers, friends!
