Sticky Sesame Ginger Tofu Rice Bowl With Kimchi Mayo, Pickled Cabbage, Carrot, Edamame & Sesame Seeds
Cooking Timeline
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⚡ Critical Path (3 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Boil kettle and prepare pans5m
- 2Rinse, soak, and cook sushi rice25m
- 3Assemble and garnish bowls5m
⚡Critical stepBoil kettle and prepare pans
Blanch the edamame
⚡Critical stepRinse, soak, and cook sushi rice
Slice the spring onions
Fry tofu and add dressing
Prepare and marinate carrot and cabbage
⚡Critical stepAssemble and garnish bowls
Nutrition Information
Step-by-Step Instructions
Boil kettle and prepare pans
5 minBoil your kettle, then take out a large frying pan and a saucepan.
Equipment: kettle, large frying pan, saucepanBlanch the edamame
2 minFill the saucepan with the boiling water from your kettle and place it over medium heat. Blanch the edamame for 1–2 minutes, then drain and set aside.
Equipment: saucepan, colanderRinse, soak, and cook sushi rice
25 minRinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add to a saucepan with 1.25–1.5x its volume of cold water and, if you have time, leave to soak for 10–15 minutes. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid. Turn off the heat and leave to steam, covered, until ready to serve.
Equipment: saucepan, sieveSlice the spring onions
2 minFinely slice the spring onions and separate the green and white parts.
Equipment: knife, cutting boardFry tofu and add dressing
13 minPlace your frying pan over medium heat and add a drizzle of neutral oil. Tear the tofu into bite-sized chunks with your hands, and add them to the frying pan once the oil is hot. Fry until golden and crispy on all sides, about 10 minutes. Add the white part of the spring onions and the sticky sesame dressing , stir to coat the tofu evenly, and cook for a further 2–3 minutes until the sauce is slightly thickened.
Equipment: large frying panPrepare and marinate carrot and cabbage
5 minIn the meantime, julienne the carrot . Alternatively, you can use a vegetable peeler to make thick ribbons or grate it using a coarse grater. Combine it with the rice vinegar pickled red cabbage in a mixing bowl and let it marinate.
Equipment: knife, vegetable peeler, mixing bowlAssemble and garnish bowls
5 minTo serve, divide the sushi rice , sticky sesame ginger tofu , and the marinated carrot and red cabbage mixture between serving bowls. Drizzle with the kimchi mayo and finish with a sprinkle of sesame seeds and the green parts of the spring onions . Enjoy!
Equipment: serving bowls