Toasted Sesame Jasmine Rice Bowl with Bok Choy and Tofu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Nutty toasted sesame jasmine rice paired with sautéed bok choy and crispy tofu makes a satisfying vegan grain bowl. This Asian-inspired rice and grain recipe (vegan), ready in about 35 minutes, pairs jasmine rice, toasted sesame oil, extra firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 1/4 cups jasmine rice
• 2 tbsp toasted sesame oil
• 14 oz, cubed extra firm tofu
• 3 cups, chopped bok choy
• 3 tbsp soy sauce
• 2, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 2, thinly sliced green onions
• 1 tbsp, toasted sesame seeds
• 2 1/2 cups water
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 1 1/4 cups jasmine rice under cold water until the water runs clear. Heat 1 tbsp toasted sesame oil in a medium saucepan over medium heat and add the rice, stirring constantly for 3 minutes until grains are fragrant and lightly toasted.
2. Step 2: Add 2 1/2 cups water and 1/2 tsp salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
3. Step 3: While rice cooks, heat remaining 1 tbsp toasted sesame oil in a large skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy.
4. Step 4: Add 2 minced garlic cloves and 1 tbsp freshly grated ginger to the tofu, sautéing for 1 minute until fragrant.
5. Step 5: Stir in 3 cups chopped bok choy and 3 tbsp soy sauce, cooking for 3-4 minutes until bok choy is wilted but still bright green.
6. Step 6: Serve the toasted jasmine rice topped with the bok choy and tofu mixture. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.