Vegetarian Asian Fusion Rice Bowl with Sesame Tofu and Pickled Radish

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant, protein-packed rice bowl featuring crispy sesame tofu, pickled radishes, and fresh vegetables tossed in a tangy soy-ginger dressing. This Asian Fusion-inspired healthy bowl recipe (vegetarian), ready in about 40 minutes, pairs firm tofu, cornstarch, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 14 oz block firm tofu
• 1/4 cup cornstarch
• 2 tbsp sesame oil
• 2 cups cooked jasmine rice
• 1/2 cup thinly sliced daikon radish
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 3 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 minced garlic clove
• 2 thinly sliced scallions
• 1/2 cup shredded carrot
• 1/2 medium, julienned cucumber
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Press 14 oz firm tofu block for 20 minutes to remove excess moisture. Cut into 1-inch cubes and toss with 1/4 cup cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 10 minutes, turning occasionally, until all sides are golden and crispy. Remove from heat.
3. Step 3: For quick pickled radish, combine 1/4 cup rice vinegar and 2 tbsp sugar in a bowl, stirring until sugar dissolves. Add 1/2 cup thinly sliced daikon radish and let marinate for 15 minutes.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 minced garlic clove to make dressing.
5. Step 5: To assemble, place 2 cups cooked jasmine rice in a bowl. Top with crispy tofu, 1/2 cup shredded carrot, 1/2 medium julienned cucumber, 2 thinly sliced scallions, and pickled radish.
6. Step 6: Drizzle 2 tbsp soy-ginger dressing over the bowl and sprinkle 1 tbsp toasted sesame seeds before serving or packing.