Vegetarian · ALWAYS FREE
Sesame tofu & cucumber rice bowls
Pan-browned tofu, warm rice and cool cucumber share a sesame-lime dressing in four substantial bowls.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put the rice and 16.93 oz water in a saucepan with a tight-fitting lid. Bring to a boil, cover, reduce to low and simmer for 15–18 minutes until the water is absorbed and the rice is tender. Remove from heat and rest, still covered, for 10 minutes. Use the rice package directions if its required time differs.
- Meanwhile, cut the drained, thoroughly patted-dry tofu into 2 cm cubes. Whisk the sesame oil, soy sauce, lime juice, maple syrup, ginger and garlic in a bowl. Keep cucumber and scallions chilled until assembly.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Arrange the tofu in one layer and cook for 14–18 minutes, turning every few minutes, until several sides are golden. If the skillet is too small for a loose single layer, work in 2 batches and allow extra time.
- Reduce heat to low. Pour half the dressing over the tofu and toss for 1 minute, just until coated and hot; avoid boiling it dry. Fluff the rice and divide among 4 bowls. Add tofu, cucumber and scallions, then distribute the remaining dressing and all the sesame seeds over the bowls.
- Serve immediately. Keep leftover rice and tofu separate from cucumber. Divide the rice into shallow portions and refrigerate as quickly as possible, ideally within 1 hour; refrigerate the other components promptly too, at 40°F (4°C) or colder. Use these assembled-bowl leftovers within 24 hours. Reheat rice and tofu only once to 165°F (74°C), then add the cold cucumber and scallions.
Estimated nutrition
Per serving · 1 of 4- Calories
- 486 kcal
- Protein
- 21.9 g
- Total carbohydrate
- 60.5 g
- Total fat
- 19.1 g
- Total sugars
- 6.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Nigari-set extra-firm tofu, white rice, water, cucumber, scallions, olive and sesame oils, reduced-sodium soy sauce, lime, maple syrup, sesame seeds, ginger and garlic. No animal ingredient is listed. Ordinary shoyu contains wheat, so no Gluten-Free label is assigned.
Required label checks: Use plain nigari-set tofu and reduced-sodium soy sauce without fish, oyster or other animal-derived additions. Maple syrup means this recipe contains added sugar.
Supporting reference · Supporting reference - Vegan: Nigari-set extra-firm tofu, white rice, water, cucumber, scallions, olive and sesame oils, reduced-sodium soy sauce, lime, maple syrup, sesame seeds, ginger and garlic. No animal ingredient is listed. Ordinary shoyu contains wheat, so no Gluten-Free label is assigned.
Required label checks: Use plain nigari-set tofu and reduced-sodium soy sauce without fish, oyster or other animal-derived additions. Maple syrup means this recipe contains added sugar.
Supporting reference · Supporting reference - Dairy-Free: Nigari-set extra-firm tofu, white rice, water, cucumber, scallions, olive and sesame oils, reduced-sodium soy sauce, lime, maple syrup, sesame seeds, ginger and garlic. No animal ingredient is listed. Ordinary shoyu contains wheat, so no Gluten-Free label is assigned.
Required label checks: Use plain nigari-set tofu and reduced-sodium soy sauce without fish, oyster or other animal-derived additions. Maple syrup means this recipe contains added sugar.
Supporting reference - High Protein: Complete listed-ingredient sum gives 21.938 g estimated protein per one of 4 equal portions; the screening value is rounded down to one decimal. Every ingredient is accounted for in the linked nutrition evidence. This is a representative source-model estimate, not laboratory analysis or a guaranteed minimum; products and portion size vary. Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
