Tofu Rice Bowl

Photo by Kate Toufanian.

This is an easy vegetarian meal that can be made in about 45 minutes for lunch or dinner. I came up with this recipe at a friend’s house after her mom made a basic rice and tofu dish. My friend and I raided the fridge and found different sauces and toppings to spice the dish up. Enjoy!


  • 1 cup jasmine rice 
  • 1 ¾ cups water
  • ½ tsp salt
  • 7 oz firm tofu
  • 3 tbsp sesame oil
  • 1 tbsp soy sauce 
  • 2 tsp hot sauce
  • 2 tsp honey

Optional toppings:

  • ⅓ cup sliced pineapple
  • ⅓ cup edamame
  • 2 sheets of sliced nori
  • A few pinches of sesame seeds


  1. Preheat oven to 350 degrees.
  2. Heat rice, water and salt in a pot over high heat until reaching a soft boil.
  3. Set stove to simmer, cover pot and leave for 20 minutes.
  4. Cut tofu into 1 inch squares, about ¼ inch thick.
  5. Sandwich tofu between two paper towels and set a heavy baking tray on top to squeeze out excess water.
  6. Oil a baking tray with 2 tbsp of sesame oil.
  7. Lay tofu out on baking tray and put it in the oven for 15 minutes.
  8. After cooking rice for 20 minutes, move the pot off the burner and leave it covered for 10 more minutes.
  9. Mix soy sauce, honey, hot sauce and rest of sesame oil in a bowl.
  10. After cooking the tofu for 15 minutes, flip every piece and cook for an additional 10 minutes.
  11. Put half the rice in a serving bowl and store the rest away for future use (there’s no good way to make less than 1 cup of rice).
  12. Take the tofu out of the oven and add to serving bowl.
  13. Drizzle sauce on top and add your choice of toppings.