Sesame-Soy Tofu Bowls
Updated January 7, 2026
- Ready In
- 30 min
- Rating
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Ingredients
1 cup medium-grain white rice
2 tablespoons dried pre-chopped wakame seaweed or 10 grams roasted seaweed snack (from 2 packages), crumbled
2 tablespoons toasted sesame seeds (see Tip)
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 small clove garlic, grated
2 tablespoons toasted sesame oil, divided
2 large Persian cucumbers, thinly sliced
1 scallion, thinly sliced
Kosher salt
1 (10- to 12-ounce) block silken tofu, patted dry and sliced
1 ripe avocado, cut into chunks
Nutritional analysis per serving (2 servings)
109 grams carbs; 894 calories; 19 grams monosaturated fat; 12 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 10 grams fiber; 1424 milligrams sodium; 31 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place rice in a fine-mesh strainer and thoroughly rinse with cold water until the water runs clear.
- Step 2
In a small saucepan, combine the rinsed rice, wakame (if using roasted seaweed, you’ll add it later), 1 tablespoon sesame seeds and 1 ¼ cups water over high heat. When the water begins to simmer, stir well, then reduce heat to the lowest setting. Cover tightly and cook for 15 minutes. (Resist the urge to lift the lid to check on the rice during this time.)
- Step 3
Meanwhile, in a medium bowl, stir together soy sauce, vinegar, honey, garlic, 1 tablespoon sesame oil and remaining 1 tablespoon sesame seeds. Add cucumbers and scallion, season with a pinch of salt, then toss to coat.
- Step 4
When the rice has cooked for 15 minutes, remove from the heat and let rest, still covered, for 5 minutes to finish cooking. Uncover and stir well, releasing the rice from the bottom of the pot and being careful not to mash the rice. (This step allows any excess moisture to evaporate.) Drizzle with remaining 1 tablespoon sesame oil and season with salt to taste. If using roasted seaweed, crumble the sheets over the top. Stir to combine.
- Step 5
Divide rice between bowls and top with tofu, avocado and marinated cucumbers.
If your sesame seeds are raw, toast them over medium heat in the same small saucepan you will use to steam the rice, stirring frequently, until fragrant and deep golden brown, about 4 minutes. Reserve 1 tablespoon toasted seeds and proceed to Step 2.
Private Notes
Comments
This was a great quick easy recipe, I would suggest just cooking rice the way you normally cook it and adding the sesame oil once it’s done. The only reason to follow the directions for cooking rice is if you don’t know how to cook it. I added edamame (super yummy addition) and next time I think I’ll add some carrot shavings. This will certainly be in our regular rotation!
@OlyMom from leftovers I learned: definitely pour on the marinade. And warm the tofu a little.
This was very good and it came together quickly and easily. But I didn't like the idea of eating the tofu raw, so I used regular soft tofu (instead of silken), cut it into 1/2" thick slices, drained it on paper towels, and fried it in a nonstick pan and a little bit of vegetable oil while the rice was steaming, about 4 minutes per side until it took on a nice golden brown appearance. That made for a much more inviting and appetizing final dish.
This was very good and it came together quickly and easily. But I didn't like the idea of eating the tofu raw, so I used regular soft tofu (instead of silken), cut it into 1/2" thick slices, drained it on paper towels, and fried it in a nonstick pan and a little bit of vegetable oil while the rice was steaming, about 4 minutes per side until it took on a nice golden brown appearance. That made for a much more inviting and appetizing final dish.
@EG I have read a comment like yours for another silken tofu recipe. It is tofu, and heating it is a texture choice. Shrug.
This was a great quick easy recipe, I would suggest just cooking rice the way you normally cook it and adding the sesame oil once it’s done. The only reason to follow the directions for cooking rice is if you don’t know how to cook it. I added edamame (super yummy addition) and next time I think I’ll add some carrot shavings. This will certainly be in our regular rotation!
I made this this evening. I wasn’t clear on whether the marinade was supposed to be poured on to each bowl or just used to marinate/flavor the cucumbers. Also, the silken tofu on it own was a little weird (and cold) although once mixed into the rice it was ok. Overall this was fine as a light dinner but not outstanding, at least the way I did it.
@OlyMom from leftovers I learned: definitely pour on the marinade. And warm the tofu a little.