Japanese Sesame Tofu Edamame Rice Bowl
Crisp tofu over rice with edamame, cabbage, ginger, garlic, sesame, lime, and a clean savory finish.
Instructions
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Cook the rice until tender and keep it covered.
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Pat the tofu dry and season it with salt and black pepper.
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Heat the olive oil in a pan and cook the tofu until golden on several sides.
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Add the ginger, garlic, cabbage, and edamame to the pan.
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Cook until the cabbage softens and the edamame is hot.
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Add the lime juice and sesame seeds.
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Serve the tofu and vegetables over the rice.
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Taste and adjust the lime juice or salt.
Tips
Dry the tofu well before cooking so it browns instead of steaming.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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