Cold silken tofu rice bowl with ginger-soy dressing
11 min · 22 g protein · 398 cals / serving
Cool, custardy silken tofu on warm short-grain rice with edamame, cucumber, carrot and strips of nori, spooned over with a sharp dressing of tamari, rice vinegar, fresh ginger, green onion and toasted sesame oil. Japanese hiyayakko made into a dinner bowl, with the stove left cold.
Ingredients
Ginger-soy dressing
- 2 1/2 tbsp tamari, labelled gluten-free
- 2 tbsp rice vinegar
- 2 tsp sesame oil, toasted
- 1 tbsp ginger, finely grated, with its juice
- 1 tsp granulated sugar, beet or organic cane sugar if you need it strictly vegan
- 3 green onions, thinly sliced
- 1 tbsp water
- 2 pouches (8.8 oz each) cooked short-grain rice sushi rice, or 3 cups leftover rice
- 3/4 cup shelled edamame, frozen
- 2 packs (12 oz each) silken tofu soft tofu, chilled, drained gently, not pressed
- 2 large cucumbers, thinly sliced
- 2 cups matchsticks carrot
To serve
- 2 sheets nori, snipped into thin strips
- 1 tbsp toasted sesame seeds
Steps
- Stir the tamari, rice vinegar, sesame oil, ginger, sugar, green onion and water together in a small bowl until the sugar dissolves.
- Heat the rice in the microwave (pouches as the pack says, leftover rice covered with a splash of water). Put the frozen edamame in a covered bowl with a splash of water and microwave 2 minutes until hot, then drain.
- Tip the tofu onto a plate, pour off its water and cut each block into large cubes or slices, gently, so it keeps its shape.
- Divide the rice among four bowls and arrange the tofu, edamame, cucumber and carrot on top. Spoon the dressing over the tofu and scatter with nori and sesame seeds. Eat straight away, while the rice is warm and the tofu cold.
Good to know
Can I add heat?
A spoon of chili crisp or chili oil over the tofu is the classic grown-up addition (most chili crisp is vegan, but a few contain dried shrimp, so check the label); keep it on the table so the bowls stay mild for children.
Can I use brown rice?
Yes: brown rice adds fibre and a nutty chew, for about the same score.
Can I make it ahead?
Silken tofu is best the day you open it, so this bowl is made to eat fresh. You can stir the dressing up to 3 days ahead and keep it in the fridge.
Per
- Calories
- 75
- Protein
- (22%)
- 4 g
- Fat
- (27%)
- 2 g
- Carbohydrates
- (51%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 130 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1591 kcal goes into the pot and 2159 g of ingredients comes out as about 2134 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.