Crisp Rice Bowl by @fitgreenmind

45 min

1 serving

🍚

200 g

Cooked rice

🍛

5 ml

Curry paste

🫗

15 ml

Oil

🥒

150 g

Zucchini

🧂

0.75 g

Salt

⚫

0.25 g

Pepper

🫘

100 g

Chickpea tofu

🌶️

5 ml

Gochujang

🍅

5 ml

Ketchup

🥢

10 ml

Soy sauce

🍋

10 ml

Lime juice

🍯

10 ml

Agave syrup

🫚

1 g

Ginger

🧄

3 g

Garlic

💧

15 ml

Water

🌿

Fresh coriander

🌿

3 g

Fresh mint

  1. Preheat

    Preheat the air fryer to 200°C (392°F).

  2. Mix
    • cooked rice
    • curry paste
    • cooking oil

    Mix 200 g cooked rice with 1 tsp curry paste and 1 tsp cooking oil.

  3. Air-fry
    • cooked rice

    Air-fry the rice mixture for 15 to 20 minutes until crisp, stirring once halfway through.

  4. Slice
    • zucchini
    • salt

    Slice the small zucchini and season it with salt and black pepper.

  5. Pan-fry
    • zucchini
    • cooking oil

    Pan-fry the zucchini in 1 tsp cooking oil until tender and lightly browned.

  6. Slice
    • sweet chili chickpea tofu

    Slice 100 g sweet chili chickpea tofu into pieces.

  7. Pan-fry
    • sweet chili chickpea tofu
    • cooking oil

    Pan-fry the chickpea tofu in 1 tsp cooking oil until browned on both sides.

  8. Grate
    • fresh ginger
    • garlic

    Finely grate the fresh ginger and mince the garlic.

  9. Combine
    • gochujang
    • Lime juice
    • Agave syrup

    Combine gochujang, ketchup, soy sauce, lime juice, agave syrup, ginger, and garlic.

  10. Stir
    • water

    Stir water into the sauce until it reaches a pourable consistency.

  11. Chop
    • fresh fresh coriander

    Chop the fresh fresh coriander and fresh mint.

  12. Toss
    • cooked rice
    • fresh fresh coriander

    Toss the crispy rice with the chopped fresh coriander and mint.

  13. Arrange
    • cooked rice
    • zucchini
    • sweet chili chickpea tofu

    Arrange the herbed crispy rice, fried zucchini, and chickpea tofu in a serving bowl.

  14. Drizzle
    • gochujang

    Drizzle the sauce over the bowl and serve immediately.

Crisp Rice Bowl by @fitgreenmind

45 min

1 serving

🍚

200 g

Cooked rice

🍛

5 ml

Curry paste

🫗

15 ml

Oil

🥒

150 g

Zucchini

🧂

0.75 g

Salt

⚫

0.25 g

Pepper

🫘

100 g

Chickpea tofu

🌶️

5 ml

Gochujang

🍅

5 ml

Ketchup

🥢

10 ml

Soy sauce

🍋

10 ml

Lime juice

🍯

10 ml

Agave syrup

🫚

1 g

Ginger

🧄

3 g

Garlic

💧

15 ml

Water

🌿

Fresh coriander

🌿

3 g

Fresh mint

Preparation Steps

  1. Step 1/14

    Preheat the air fryer to 200°C (392°F).

  2. Step 2/14

    Mix 200 g cooked rice with 1 tsp curry paste and 1 tsp cooking oil.

    🍚cooked rice
    🍛curry paste
    🫗cooking oil
    🥣mixing bowl
    🥄spoon

  3. Step 3/14

    Air-fry the rice mixture for 15 to 20 minutes until crisp, stirring once halfway through.

    🍚cooked rice
    🥄spatula

  4. Step 4/14

    Slice the small zucchini and season it with salt and black pepper.

    🥒zucchini
    🧂salt
    ⚫black pepper
    🔪knife
    🪵cutting board

  5. Step 5/14

    Pan-fry the zucchini in 1 tsp cooking oil until tender and lightly browned.

    🥒zucchini
    🫗cooking oil
    🍳frying pan
    🥄spatula

  6. Step 6/14

    Slice 100 g sweet chili chickpea tofu into pieces.

    🫘sweet chili chickpea tofu
    🔪knife
    🪵cutting board

  7. Step 7/14

    Pan-fry the chickpea tofu in 1 tsp cooking oil until browned on both sides.

    🫘sweet chili chickpea tofu
    🫗cooking oil
    🍳frying pan
    🥄spatula

  8. Step 8/14

    Finely grate the fresh ginger and mince the garlic.

    🫚fresh ginger
    🧄garlic
    🔪knife
    🪵cutting board

  9. Step 9/14

    Combine gochujang, ketchup, soy sauce, lime juice, agave syrup, ginger, and garlic.

    🌶️gochujang
    🍅ketchup
    🥢soy sauce
    🍋lime juice
    🍯agave syrup
    🫚fresh ginger
    🧄garlic
    🥣small bowl
    🥄spoon

  10. Step 10/14

    Stir water into the sauce until it reaches a pourable consistency.

    💧water
    🥣small bowl
    🥄spoon

  11. Step 11/14

    Chop the fresh fresh coriander and fresh mint.

    🌿fresh fresh coriander
    🌿fresh mint
    🔪knife
    🪵cutting board

  12. Step 12/14

    Toss the crispy rice with the chopped fresh coriander and mint.

    🍚cooked rice
    🌿fresh fresh coriander
    🌿fresh mint
    🥣mixing bowl
    🥄spoon

  13. Step 13/14

    Arrange the herbed crispy rice, fried zucchini, and chickpea tofu in a serving bowl.

    🍚cooked rice
    🥒zucchini
    🫘sweet chili chickpea tofu
    🥣serving bowl
    🥄spoon

  14. Step 14/14

    Drizzle the sauce over the bowl and serve immediately.

    🌶️gochujang
    🍅ketchup
    🥢soy sauce
    🍋lime juice
    🍯agave syrup
    💧water
    🥣serving bowl
    🥄spoon

Composition

Ingredients

Types

Grains, Condiments, Vegetables, Seasonings, Fruit, Sweeteners, Aromatics, Liquids, Herbs

Ingredients

Cooked rice, Curry paste, Oil, Zucchini, Salt, Pepper, Chickpea tofu, Gochujang, Ketchup, Soy sauce, Lime juice, Agave syrup, Ginger, Garlic, Water, Fresh coriander, Fresh mint

Notes

Oil (for the rice, a little, for frying the zucchini), Zucchini (small), Salt (to taste), Pepper (to taste), Chickpea tofu (half a block, Sweet Chili flavor), Ginger (to taste), Garlic (to taste), Water (to thin the sauce)

Allergens

Soy, Wheat

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Plant-Based

Calories

590 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 90g, Fat: 16g, Fiber: 8g, Sugar: 15g

Nutritional Information

Minerals

Sodium: 1500mg, Potassium: 650mg, Iron: 4mg, Calcium: 90mg

Vitamins

Vitamin C: 22mg, Vitamin K: 25mcg, Folate: 115mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, small bowl, frying pan, knife, cutting board, spoon, spatula, serving bowl

Appliances

Air fryer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian, Korean

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Tender, Juicy, Chewy

Flavors

Umami, Sweet, Spicy, Tangy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep sauce separate when possible,Reheat rice and tofu before serving), freezer : 1 month (Freeze rice, zucchini, and tofu separately from herbs and sauce,Add fresh herbs after reheating)