Pan-Fried Tofu Rice Bowl with Sesame Soy Coleslaw
Ready to be on your dinner table in under 30 minutes! This is a delicious Asian dish with soft and warm rice, crunchy fresh veggies and savory crispy tofu! The sesame soy coleslaw salad was so perfect and goes well as an appetizer for other asian meals!
Servings 4 servings
Ingredients
- 4 cups cooked rice
- 1 14-oz container extra firm tofu, cut into 1" cubes
- 2 tablespoons sesame oil
- 2 tablespoons low sodium soy sauce
- 3 cups coleslaw mix or 1 1/2 cup carrots and 1 1/2 cup cabbage
- 2 cups edamame
- green onions, for topping
Asian Sesame Dressing
- 2 tablespoons sesame oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 2 teaspoons sesame seeds
- 1/2 teaspoon ground ginger optional
Instructions
- In a small mixing bowl, mix together asian sesame dressing. Leave to side.
- Cut tofu into 1” cubes. Pat try with a towel.
- Preheat a large pan to medium heat and coat with sesame oil. Add in tofu and cook for 4-5 minutes on all sides until lightly browned. Use chopsticks or tongs to gently move around. When done, drizzle more sesame oil and add 2 tablespoons soy sauce. Cook for 1 more minute until tofu is darkened and sauce is cooked up.
- In a large bowl, toss coleslaw with edamame with 1/4 cup dressing.
- Top a bed of rice with coleslaw + edamame mix, pan-fried tofu, more drizzles of asian sesame dressing, green onions and sesame seeds!