Ginger tofu rice bowl with broccoli
A Japanese lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Firm tofu (long-life carton)440 g (110 g)
- White rice (long grain)280 g (70 g)
- Broccoli280 g (70 g)
- Fresh ginger16 g (4 g)
- Garlic (bulb)12 g (3 g)
- Toasted sesame oil20 g (5 g)
- Lime24 g (6 g)
Method
- Cook the rice.
- Fry cubed tofu crisp; add ginger and garlic.
- Steam the broccoli; serve on rice with sesame oil and lime.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- Contains: Sesame, Soy — always check the labels of what you buy.
Per serving
- kcal
- 491
- protein
- 26 g
- fat
- 15 g
- carbs
- 66 g
- sugar
- 1 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes