Yakiniku Garlic Black Rice Bowl

Serves

2-3

Prep Time

10 min min

Total Time

40 min min

Asian

Mediterranean

American 🇺🇸

Protein Flip™

High Protein

Vegetarian

Crispy tofu slabs, silky eggplant, and garlicky black rice come together in this comforting Yakiniku Garlic Black Rice Bowl. Balanced, flavorful, and deeply satisfying this is Protein Flip™ cooking at its best.

Ingredients

Yakiniku-Style Garlic Marinade

(Makes about 1¼ cups; you’ll use a few tablespoons)

1 cup mirin
⅔ cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon allulose or honey
1 tablespoon doubanjiang (adjust to taste)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
½ Fuji apple, grated

Garlic Black Rice

1 cup dry black rice
2¼ cups vegetable broth (or water with bouillon)
1 teaspoon soy sauce
2 teaspoons avocado oil
4–5 cloves garlic, finely chopped
1 tablespoon unsalted butter
Optional: 1 tablespoon Just Better Fiber, stirred in after cooking

Crispy Tofu & Vegetables

1 block extra-firm tofu, pressed and cut into thick slabs
1 tablespoon cornstarch
Salt and black pepper
1 tablespoon avocado oil
1 medium eggplant, cut into large chunks
1 bunch broccolini, trimmed
1–2 tablespoons fish sauce (to taste)

To Finish

Chopped cilantro

• • Toasted sesame seeds

‍

Video

Directions

1. Make the Marinade

In a small saucepan, combine all marinade ingredients. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, just until slightly thickened. Remove from heat and set aside to cool.

2. Cook the Black Rice

Rinse the black rice well. Combine rice, vegetable broth, and soy sauce in the claypot oven. Bring to a simmer, cover, and cook until tender and fluffy, about 25-30 minutes.
While hot, stir in avocado oil, butter, garlic, and optional fiber supplement. Cover and keep warm.

3. Crisp the Tofu

Pat the tofu slabs dry and season lightly with salt and pepper. Dust with cornstarch, shaking off excess.
Heat avocado oil in the claypot over medium heat. Add tofu slabs and cook until deeply golden and crisp on both sides, about 4-5 minutes per side.
Spoon a little yakiniku marinade over the tofu and let it glaze briefly. Remove tofu and set aside.

4. Cook the Eggplant & Broccolini

Add eggplant to the same pot and cook until soft and caramelized, about 5-7 minutes. Spoon in a little more marinade and add a splash of fish sauce.
Add broccolini and cook just until tender and bright green, about 2-3 minutes.

5. Assemble

Spoon the garlic black rice into bowls. Top with glazed tofu slabs, eggplant, and broccolini.
Finish with extra spooned marinade, chopped cilantro, and sesame seeds.

Serve warm and enjoy.

‍