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Filled with irresistible sticky tofu pieces, this tofu rice bowl makes for an easy, veggie-loaded meal. Sure to fill you up, this is a great midweek option.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 5 mins standing time
Sticky tofu rice bowl

Ingredients

  • 2 cups (400g) sushi rice, rinsed, drained
  • 1/4 cup (60ml) sushi seasoning
  • 1/2 bunch silverbeet, leaves trimmed, finely shredded
  • 500g firm tofu, thickly sliced
  • 1/2 cup (125ml) teriyaki sauce
  • 200g frozen edamame, thawed, peeled
  • 1 carrot, peeled, cut into matchsticks
  • 1 Lebanese cucumber, cut into thin wedges
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 tbs sesame seeds, toasted
  • 2 spring onions, thinly sliced diagonally

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the rice in a large saucepan. Cover with 3 cups (750ml) water and bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Transfer to a large bowl. Add the sushi seasoning and stir to combine.
  2. Step 2

    Meanwhile, heat a large frying pan over high heat. Add the silverbeet and cook, tossing, for 2-3 mins or until the silverbeet just wilts. Transfer to a plate.
  3. Step 3

    Spray the frying pan with olive oil spray. Add the tofu and cook, turning, for 2-3 mins or until golden brown. Add the teriyaki sauce and cook, turning, for 1-2 mins or until the tofu is well coated and sauce thickens slightly.
  4. Step 4

    Cook the edamame in a saucepan of boiling water for 1-2 mins or until heated through. Drain well.
  5. Step 5

    Divide the rice among serving bowls. Top with the silverbeet, tofu, edamame, carrot, cucumber and avocado. Drizzle with any remaining sauce in the pan. Sprinkle with sesame seeds and spring onion to serve.

Sticky tofu rice bowl

Sticky tofu rice bowl
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 5 mins standing time
Ingredients
  • 2 cups (400g) sushi rice, rinsed, drained
  • 1/4 cup (60ml) sushi seasoning
  • 1/2 bunch silverbeet, leaves trimmed, finely shredded
  • 500g firm tofu, thickly sliced
  • 1/2 cup (125ml) teriyaki sauce
  • 200g frozen edamame, thawed, peeled
  • 1 carrot, peeled, cut into matchsticks
  • 1 Lebanese cucumber, cut into thin wedges
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 tbs sesame seeds, toasted
  • 2 spring onions, thinly sliced diagonally
    Description

    Filled with irresistible sticky tofu pieces, this tofu rice bowl makes for an easy, veggie-loaded meal. Sure to fill you up, this is a great midweek option.

    Method
    1. Step 1

      Place the rice in a large saucepan. Cover with 3 cups (750ml) water and bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Transfer to a large bowl. Add the sushi seasoning and stir to combine.
    2. Step 2

      Meanwhile, heat a large frying pan over high heat. Add the silverbeet and cook, tossing, for 2-3 mins or until the silverbeet just wilts. Transfer to a plate.
    3. Step 3

      Spray the frying pan with olive oil spray. Add the tofu and cook, turning, for 2-3 mins or until golden brown. Add the teriyaki sauce and cook, turning, for 1-2 mins or until the tofu is well coated and sauce thickens slightly.
    4. Step 4

      Cook the edamame in a saucepan of boiling water for 1-2 mins or until heated through. Drain well.
    5. Step 5

      Divide the rice among serving bowls. Top with the silverbeet, tofu, edamame, carrot, cucumber and avocado. Drizzle with any remaining sauce in the pan. Sprinkle with sesame seeds and spring onion to serve.