Community recipe
Sticky Sesame Tofu Rice Bowls with Crunchy Ginger Slaw
Crisp pan-roasted tofu gets lacquered in a sweet-savory sesame glaze and piled over fluffy rice with a bright, crunchy cabbage slaw. It is a satisfying weeknight bowl with a practical make-one-sauce approach.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 cup jasmine rice, rinsed and drained
- 2.25 cup waters
- 0.25 tsp kosher salt
- 4 cup green cabbages, shredded
- 1 carrot, grated
- 3 green onions, thinly sliced
- 2 tbsp rice vinegars
- 3 tbsp low-sodium soy sauce
- 3 tbsp maple syrups
- 1 tbsp toasted sesame oil
- 2 tsp fresh gingers, finely grated
- 2 garlics, finely grated
- 0.25 tsp crushed red pepper (optional)
- 28 oz extra-firm tofu, drained, patted dry, and cut into 3/4-inch cubes
- 0.25 cup cornstarch
- 0.5 tsp kosher salt
- 2 tbsp neutral oils
- 1 tbsp sesame seed, toasted
Make it
Instructions
- 01
Rinse and cook the rice
Set a fine-mesh sieve over the sink and rinse 1.5 cup jasmine rice under cool running water until the water is mostly clear; drain well. Combine the rice, 2.25 cup water, and 0.25 tsp kosher salt in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, stir once, cover, and reduce to low. Cook until the water is absorbed and small steam holes appear on the surface, about 15 minutes. Remove from the heat and leave covered for 10 minutes; fluff with a fork before serving. | Why: Rinsing removes excess surface starch, while the covered rest finishes steaming for tender, separate grains.
- 02
Make the glaze and slaw dressing
While the rice cooks, wash and dry 4 cup green cabbage, 1 carrot, and 3 green onions. Thinly shred the cabbage, grate the carrot, and thinly slice the green onions; place them in a large bowl. In a small bowl, whisk 2 tbsp rice vinegar, 3 tbsp low-sodium soy sauce, 3 tbsp maple syrup, 1 tbsp toasted sesame oil, 2 tsp fresh ginger, 2 clove garlic, and 0.25 tsp crushed red pepper until smooth. Spoon one-third of the mixture over the vegetables and toss thoroughly; reserve the remaining mixture beside the stove as the tofu glaze. | Why: Dividing one punchy sauce keeps the slaw crisp and leaves enough concentrated flavor to glaze the tofu.
- 03
Prepare the tofu and start the pan roast
Drain 28 oz extra-firm tofu, then pat it very dry with clean towels and cut it into 3/4-inch cubes. Put the cubes in a large bowl and gently toss with 0.25 cup cornstarch and 0.5 tsp kosher salt until each piece has a thin, dry coating. Set a large nonstick skillet over medium-high heat for 2 minutes, then add 2 tbsp neutral oil and swirl to coat. When the oil shimmers, arrange the tofu in one even layer. Cook without moving it for 4 minutes, until the bottoms are deep golden and release easily from the pan. | Why: Thorough drying and a light starch coating create a crisp surface that can hold the sticky glaze.
- 04
Glaze the tofu and finish the slaw
Turn the tofu with a thin spatula and cook, turning every 2 to 3 minutes, until crisp and golden on at least three sides, about 8 minutes more. Lower the heat to medium-low and carefully pour in the reserved glaze. Toss for 1 to 2 minutes, until it bubbles, thickens, and coats the tofu; remove the skillet from the heat. Taste the slaw and toss again so the dressing is evenly distributed. Let both stand for 2 minutes so the glaze clings and the vegetables lightly soften. | Why: Adding the sweet glaze only after crisping prevents scorching and preserves the tofu's crackly edges.
- 05
Build and serve the bowls
Divide the fluffed rice among four shallow bowls. Add the dressed slaw and glossy tofu, then finish each bowl with 1 tbsp sesame seeds. Serve immediately while the tofu is hot and the slaw remains crunchy. | Why: Layering the components just before eating gives every bowl a balanced mix of warm, crisp, sweet, salty, and tangy elements.
