A bowl built on the teriyaki slaw, balanced with crisp tofu and rice. The slaw comes ready to eat, so you're just building a dinner plate around it in the time it takes to fry tofu and cook rice.

Serves 2. 25 minutes, 15 at the stove.

About 810 calories a serving, 33 g protein, 122 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a saucepan with a pinch of salt. Stir in 2/3 cup rice, cover, and simmer on low heat until the water is absorbed and the rice is tender, about 18 minutes. While the rice cooks, press 14 ounces of firm tofu between paper towels under a light weight for 5 minutes to remove excess water.18 min
2. Cut the tofu into 1/2 inch thick slices and pat dry. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, lay the tofu in the pan in a single layer and cook without moving until the underside is golden, about 4 minutes. Flip and cook the other side until golden, another 3 minutes, then transfer to a plate.7 min
3. When the rice is done, fluff it with a fork and divide between two bowls. Top each with half the teriyaki asian slaw, dividing the tofu slices between the bowls. Serve right away.

Note Swap the tofu for chicken breast if you prefer; cube it and cook until cooked through, about 6 minutes. Leftovers keep refrigerated for 2 days; reheat the rice and tofu separately and serve cold slaw on the side. Serve with a simple miso soup or cucumber salad on the side to stretch the meal.