Tofu Edamame Sesame Bowl
Silken tofu topped with steamed edamame, sesame, and a tamari-ginger dressing, assembled fresh for a Japanese chilled bowl.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain silken tofu gently. Cook edamame per package directions, cool completely. Dice cucumber finely, slice spring onions, cut nori into thin strips. Whisk tamari, sesame oil, grated ginger, and rice vinegar into a smooth dressing. Measure chia seeds and toasted sesame seeds.
Build
Divide drained tofu between two bowls. Using a spoon, gently break into large rough chunks without mashing, keeping pieces intact. Medium handling, 2 minutes total.
Finish
Scatter cooled edamame, diced cucumber, and sliced spring onions around the tofu in each bowl. Sprinkle chia seeds, toasted sesame seeds, and nori strips across the top of each bowl. Drizzle tamari-ginger dressing evenly over both bowls. Season each with a pinch of flaky sea salt.
Plate
Transfer bowls to serving dishes and serve immediately while fresh and chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.