Recipe: Tofu and Avocado Rice Bowl – H&L Supermarket Kuching, Kota Samarahan & Serian


  • 1 cup brown rice
  • 1 avocado, sliced
  • 4 pieces extra-firm tofu, cut into 1-inch cubes
  • 1/4 cup canola oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons white miso (soybean paste)
  • Kosher salt
  • Sliced red chilies, for serving


  • Cook the rice according to the package directions.
  • Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.
  • Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.
  • Serve the tofu, beans, avocado, and chilies over the rice, drizzled with the dressing.