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Vegetarian, East Asian

Tofu ankake with rice

Tofu ankake with rice is a vegetarian Japanese dish for 4 people, ready in 30 minutes, rated easy, at about €2.10 per serving. The key to success is pouring the diluted cornstarch into the sauce in a thin stream while stirring, which makes it glossy and lump free, plus pressing the tofu well so it browns instead of going soft in the pan.

Tonight, crispy golden tofu under a silky mushroom sauce, an ankake just like they serve it in Japan, with white rice.

Tofu ankake with rice
Total time
30 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Ankake refers to that cornstarch thickened sauce that coats the tofu in a glossy, silky layer without ever drowning it. White mushrooms add their own juices, ginger wakes everything up, and the golden tofu keeps a soft center under a slightly crisp surface. The plain white rice sits right alongside, soaking up the sauce without hiding it.

This is a good weeknight dish when you want a lighter meal without sacrificing flavor, or a nice change from pasta when you have guests curious about Japanese home cooking. It takes a bit of juggling between the rice, the tofu, and the sauce, but nothing complicated, and the result always looks more impressive than its price suggests.

The ingredients

4 people

Fruits and vegetables

  • Firm tofu 2 blocks of 200 g
  • White mushrooms 200 g
  • Carrots 2
  • Scallions 4
  • Fresh ginger 1 piece

Pantry

  • Vegetable brothoften in the pantry 40 cl
  • Soy sauceoften in the pantry 3 tbsp
  • Cornstarchoften in the pantry 2 tbsp
  • Round riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 3 tbsp

Allergens Soy, Gluten

The step by step recipe

  1. Cook the rice in salted water, drain it, and keep it warm. 12 min

    Rinse the round rice until the water runs clear, it will turn out shinier.

  2. Press the tofu in a kitchen towel, cut it into cubes, toss them in a spoonful of cornstarch, and brown them in the oil. 8 min

    Dry tofu browns better, press it for ten minutes under a weighted plate.

  3. Slice the mushrooms, cut the carrots into sticks, and sauté them in the same pan with the grated ginger.

    Let the mushrooms release their water before stirring, they will sauté instead of boil.

  4. Pour in the broth and soy sauce, let it simmer, then add the cornstarch mixed with a little cold water until it thickens. 5 min

    If the sauce gets too thick, loosen it with a splash of hot broth.

  5. Plate the rice, top with the golden tofu, spoon over the sauce, and sprinkle with sliced scallions.

    Add the sauce at the very last moment so the tofu keeps a bit of crunch.

Our tips to get it right

  • Pick firm or extra firm tofu, silken tofu would fall apart in the pan and never brown properly.
  • Cut the vegetables into evenly sized pieces so they all cook at the same pace in the skillet.
  • Taste the sauce before spooning it over the tofu, you can add a little more soy sauce if it needs more depth.

The variations

  • Swap the white mushrooms for fresh or rehydrated shiitake, their stronger flavor changes the whole dish.
  • For a faster version, skip coating the tofu in cornstarch and brown it directly, saving you about five minutes.
  • Add edamame or steamed broccoli for a more colorful plate with more vegetables.

What to serve it with

  • A bowl of miso soup to start
  • Salted edamame on the side
  • Plain green tea

Storage

Tofu ankake keeps for 2 days in the refrigerator in a sealed container, rice and sauce together or separate. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened too much. Freezing isn't recommended, tofu turns spongy once thawed.

Questions about this dish

Can I use a different starch instead of cornstarch?

Yes, potato starch works just as well and thickens the sauce the same way. Always dilute it in a little cold water before adding it to the hot sauce.

How do I get the tofu golden instead of spongy?

Pressing it well before cooking is the key, ten minutes under a weighted plate is enough. Dry tofu browns and crisps up, while wet tofu releases water and stays soft.

Can this dish be made ahead of time?

You can chop the vegetables and make the sauce ahead, then bring everything together at the last minute. The tofu tastes best browned right before serving so it keeps some crunch.

Is round rice necessary for this recipe?

It gives a slight stickiness that holds the sauce well, but Japanese rice or Thai rice also works. Just avoid a very dry rice like basmati, which wouldn't soak up the ankake as nicely.

How long does it take to make a tofu ankake with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tofu ankake with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tofu ankake with rice cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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