Asian-Inspired Savory Rice Bowl with Marinated Tofu and Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant brunch bowl featuring marinated tofu, tangy pickled vegetables, and steamed jasmine rice, delivering fresh and balanced flavors. This asian-inspired brunch (vegetarian) ready in about 35 minutes combines firm tofu, soy sauce, sesame oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g firm tofu
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 2 cups cooked jasmine rice
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 scallions, sliced
• 1 tbsp toasted sesame seeds
• a handful fresh cilantro leaves

Instructions

1. Step 1: Press 300 g firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes.
2. Step 2: In a bowl, combine 3 tbsp soy sauce, 1 tbsp sesame oil, and 2 minced garlic cloves. Add tofu cubes and marinate for at least 20 minutes.
3. Step 3: Meanwhile, prepare quick pickled vegetables by mixing 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Add 1 medium julienned carrot and 1 medium julienned cucumber, tossing to coat. Let sit for 15 minutes.
4. Step 4: Heat a non-stick skillet over medium-high heat and add the marinated tofu with its marinade. Cook tofu for 5-6 minutes, turning occasionally until edges are golden and caramelized.
5. Step 5: Divide 2 cups cooked jasmine rice evenly into four bowls.
6. Step 6: Top each bowl with sautéed tofu, a generous portion of pickled vegetables, 2 sliced scallions, 1 tbsp toasted sesame seeds, and garnish with fresh cilantro leaves.
7. Step 7: Serve immediately for a fresh, satisfying brunch with a balance of savory, tangy, and fragrant notes.