Tofu Veggie Plate from L&L Hawaiian Barbecue features tender marinated tofu paired with steamed broccoli, carrots, and cabbage, served over a bed of fluffy white rice, offering a fresh and wholesome Hawaiian-inspired meal with vibrant colors and a mix of savory and earthy flavors.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Saucepan or pot (for steaming vegetables)
- Steamer basket or insert
- Rice cooker or pot (for cooking rice)
- Skillet or nonstick frying pan
- Spatula or tongs
- Serving plate or bowl
Ingredients
- 1 lb (450g) extra-firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup shredded cabbage
- 2 cups cooked white rice
- Salt, to taste
- Pepper, to taste
Extra-firm tofu is essential for this dish to maintain its texture when marinated and cooked, ensuring it doesn't crumble during preparation. Pressing the tofu before marinating helps to remove excess moisture, allowing it to absorb the soy sauce and sesame oil flavors more effectively. Fresh broccoli, carrots, and cabbage provide a vibrant color contrast and a blend of savory and earthy flavors that balance the dish. Using cooked white rice as a base creates a fluffy texture that complements the tender tofu and steamed vegetables. Your Tofu Veggie Plate from L&L Hawaiian Barbecue copycat menu will capture the authentic Hawaiian-inspired flavors and wholesome quality of the original meal.
Instructions
- Press and drain tofu; cut into cubes.
- In mixing bowl, combine tofu, soy sauce, and sesame oil; marinate for 15 minutes.
- Toss marinated tofu with cornstarch until evenly coated.
- In skillet, heat vegetable oil over medium-high heat.
- Add tofu cubes; pan-fry until golden and crispy on all sides. Remove and set aside.
- In saucepan with steamer basket, steam broccoli, carrots, and cabbage until tender-crisp.
- Cook white rice in rice cooker or pot if not already prepared.
- Plate cooked rice on serving plate or bowl.
- Top rice with steamed vegetables and pan-fried tofu.
- Season with salt and pepper to taste.
- Serve immediately.
Substitution
The Tofu Veggie Plate from L&L Hawaiian Barbecue copycat menu can easily be customized by swapping extra-firm tofu with tempeh or seitan for a different texture and protein source. If you don't have a steamer basket, steaming vegetables directly in a pot with a small amount of water works just as well. You can replace white rice with brown rice or quinoa to increase fiber content and add variety to your meal. When marinating the tofu, use tamari or coconut aminos as a gluten-free alternative to soy sauce. Your kitchen tools like a skillet can double as a steaming pan by adding a fitted lid and a small amount of water underneath the steamer basket.
Tips
Pressing tofu thoroughly before marinating helps remove excess moisture, ensuring it crisps up nicely when pan-fried. Coat the tofu evenly with cornstarch to achieve that signature golden crust without sticking to the skillet. Steam vegetables just until tender-crisp to preserve their vibrant colors, nutrients, and natural sweetness. Make sure your rice is freshly cooked and fluffy, as it serves as the perfect base to soak up the savory marinade and juices from your tofu and veggies.
Nutritions
The Tofu Veggie Plate from L&L Hawaiian Barbecue provides a balanced source of plant-based protein, largely from the extra-firm tofu, which contains approximately 20 grams of protein per 100 grams. The steamed broccoli, carrots, and cabbage contribute essential vitamins such as vitamin C, vitamin K, and dietary fiber, promoting digestion and immune health. The dish includes white rice, a source of carbohydrates that supply energy, while the sesame and vegetable oils add healthy fats. Your meal is well-rounded, combining macronutrients and micronutrients that support overall nutrition and satiety.
Storage
Store leftover Tofu Veggie Plate in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep tofu and vegetables separated from rice if possible to prevent sogginess and help preserve texture. Consume refrigerated leftovers within 3-4 days for optimal taste and safety.
Variation or Alternatives
You can substitute extra-firm tofu with tempeh or seitan for a different texture and protein profile. Steaming vegetables can be replaced by roasting them with a drizzle of olive oil and a sprinkle of garlic powder to add a smoky flavor. Swap white rice with brown rice or quinoa to increase fiber content and nutritional value. Consider tossing the tofu in a spicy chili paste before frying for a bolder, Hawaiian-inspired kick.
Allergies
The Tofu Veggie Plate contains soy sauce and tofu, both derived from soybeans, which is a common allergen that may cause reactions in sensitive individuals. Sesame oil is another potential allergen that could trigger symptoms if you have a sesame allergy. Cross-contamination with other allergens is unlikely but possible, so it's important to inform the restaurant about your specific allergies when ordering.
Why this recipe?
The Tofu Veggie Plate from L&L Hawaiian Barbecue is cherished for its balanced blend of crispy tofu and fresh, vibrant vegetables that capture authentic Hawaiian flavors. This menu item offers a nutritious, plant-based option packed with essential vitamins and protein, appealing to health-conscious diners. You'll appreciate the harmonious fusion of textures and seasonings that make this dish both satisfying and delicious. Recreating this copycat recipe at home allows you to enjoy a taste of island-inspired cuisine with customizable ingredients and wholesome goodness.