Bonza Tofu with Broiled Veggies and Sticky Rice - Tastes Like the Weekend
Dinner Goes Bonza!
What is bonza? Well...you'll know it when you taste it.
Ounce-for-ounce, this may be the most delicious sauce I've ever made. Sesame, green onions, ginger, garlic and soy are made for each other, and a simple bath in hot oil brings out their best without adding any harsh burnt notes.
I had developed this sauce for something else, but after tasting it, realized it was destined for a bowl of soakables (you know, foods that will SOAK it up 😝). And here we are: simple tofu, soft and cloudlike, sticky rice ready to be shovelled in by the spoonful, luscious eggplant with a hint of honey and broccoli with its crispy nooks and crannies are all ready to soak up this sauce.
A word about this style of tofu cookery: It is inspired by Japanese yudofu, which is basically hot tofu. Yudofu is simmered in dashi broth but, owing to the complicated nature of dashi, here it is simmered in the OG all-purpose broth, tap water. Do not fear the bland, however, because the sauce is here.
And OH! the sauce.
This is a weeknight dinner, so the video shows how do cook everything concurrently. You could certainly simplify by subbing in basmati rice or (even better) Favours to Your Future Self short grain brown rice.
This is also a gluten-free wonder, so long as you use GF tamari in place of the soy. To make it vegan, use maple syrup instead of honey.
I hope you shout "bonza!!" after your first and last bites. Don't forget to post your pics right here in our Facebook group (or tag me on Instagram! Or reply to this email!)
Happy cooking,
Claire
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