Pan-Asian Rice Bowl with Crispy Tofu and Tangy Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A colorful Pan-Asian bowl featuring crispy pan-fried tofu, fresh vegetables, and a bright tangy dressing that brings all the flavors together. This asian-inspired healthy bowls (vegetarian, gluten-free) ready in about 25 minutes blends cooked brown rice, medium, julienned carrot, medium, thinly sliced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 14 oz, pressed and cut into 1-inch cubes firm tofu
• 1 1/2 cups, cooked brown rice
• 1 medium, julienned carrot
• 1 medium, thinly sliced cucumber
• 1 small, thinly sliced red bell pepper
• 2, sliced green onions
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove, minced garlic
• 3 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and cook for 3-4 minutes per side until each side is golden brown and crispy; remove tofu and set aside.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey, and 1 minced garlic clove until well combined.
3. Step 3: Divide 1 1/2 cups cooked brown rice evenly among four bowls.
4. Step 4: Arrange 1 julienned carrot, 1 thinly sliced cucumber, 1 thinly sliced small red bell pepper, and half the sliced green onions over the rice in each bowl.
5. Step 5: Top each bowl with the crispy tofu cubes.
6. Step 6: Drizzle the prepared tangy dressing evenly over each bowl.
7. Step 7: Garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped fresh cilantro before serving.