Bowls Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain. Combine rinsed rice, 2.25 cups water, and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 35–40 minutes for brown rice (or 15–18 minutes for white/sushi rice) until water is absorbed and rice is tender.

Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Press and cube tofu

Press the 14 oz block of tofu between clean kitchen towels or paper towels and place a weight on top for 15–30 minutes to remove excess water. Cut pressed tofu into 1/2-inch cubes.

Make marinade

In a shallow bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 tsp grated ginger, and 1 minced garlic clove.

Marinate

Place tofu cubes in the marinade and gently toss to coat. Let sit at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor.

Coat and pan-fry

After marinating, sprinkle 1 tbsp cornstarch over the tofu and toss gently to coat each piece. Heat 1 tbsp neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook without disturbing 3–4 minutes until golden on the bottom, then turn and cook another 3–4 minutes until all sides are crisp and browned. Remove from pan and keep warm.

While the rice cooks and tofu marinates, prepare the vegetables: julienne or shred the carrot, thinly slice the cucumber, thaw and drain edamame if using frozen, and thinly slice red cabbage. Place each vegetable in separate small bowls for easy assembly.

Toast 1 tsp sesame seeds in a dry small skillet over medium heat, shaking frequently, until fragrant and lightly golden (about 1–2 minutes). Set aside.

Whisk together 3 tbsp mayonnaise, 1 tsp sriracha (or more to taste), 1 tsp soy sauce, and 1 tsp lime juice in a small bowl until smooth. Taste and adjust heat, acidity, or salt as needed.

Divide the cooked rice evenly among 4 bowls (about 1/2 cup cooked rice per serving if you want larger bowls use more).

Arrange the marinated tofu, carrot, cucumber, edamame, and red cabbage in sections over each bowl of rice.

Drizzle the spicy mayo sauce over the bowls (about 3/4 tbsp per bowl) and sprinkle toasted sesame seeds and sliced scallions on top. Add pickled ginger and cilantro if using, and serve with lime wedges on the side.

Serve immediately while tofu is warm. Squeeze lime over the bowl to taste.