Korean Tofu Bowl

Korean Tofu Bowl


  • 1 14-oz. block of firm tofu

  • 1 cup rice, cooked

    Asian Slaw Dressing

  • 1 12-oz. bag coleslaw mix

  • 2 Tbsp low sodium soy sauce

  • 2 Tbsp rice vinegar

  • 1 Tbsp honey

  • 1 Tbsp sesame oil

  • 2 tsp fresh ginger, grated

    Tofu Marinade

  • 1/4 cup low sodium soy sauce

  • 2 Tbsp honey

  • 1 Tbsp fresh ginger, grated

  • 4 garlic cloves, minced

  • 1 Tbsp sesame oil

  • 1 Tbsp sesame seeds


  1. Drain tofu and cut into 1/2 inch squares. Place tofu pieces onto plate lined with paper towels, place more paper towels on top of tofu and set heavy ceramic dish on top. Allow tofu to further drain 20-30 minutes, changing paper towels once.

  2. While tofu drains, cook rice according to package directions. Separately, mix together ingredients for marinade in a plastic container or bag.

  3. Once tofu is drained, add to marinade. Allow tofu to marinate at least 30 minutes or overnight, if time allows.

  4. While tofu marinates, mix together ingredients for Asian slaw dressing and set aside.

  5. Over medium-high heat, add tofu and remaining marinade. Cook for 2 minutes on each side, flipping frequently. (Note: tofu is ready to eat out of the package, so this set is just to brown the tofu).

  6. To serve, top 1/3 cup rice with 1/3 of the tofu. Mix 1 Tbsp Asian slaw dressing with mix and serve on the side. (To avoid wilting, mix dressing with slaw immediately before serving).

Recipe adapted from The Girl on Bloor

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