East Asian · Japanese
Crispy Sesame Tofu Cucumber Rice Bowls
Crispy tofu, cucumber, rice, scallions, sesame, and a tamari ginger glaze for fast vegan bowls.
Prep15 min
Cook20 min
Total35 min
Serves4
The good part
These crispy sesame tofu cucumber rice bowls are built for repeat lunches and quick dinners.
Texture tip
Press the tofu well and keep the pan hot so the cubes crisp before the glaze goes in.
Serving ideas
Add edamame, shredded carrots, kimchi-style vegetables, or extra greens.
Gather
Ingredients
- 14 ounces extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil
- 3 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon grated ginger
- 2 cups cooked rice
- 1 cucumber, sliced
- Scallions, sesame seeds, and chili crisp
Make
Method
- 01Toss tofu with cornstarch and a pinch of salt.
- 02Pan-fry tofu in oil until crisp on several sides.
- 03Whisk tamari, vinegar, maple, ginger, and 2 tablespoons water.
- 04Toss tofu with glaze until glossy.
- 05Serve over rice with cucumber, scallions, sesame, and chili crisp.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.