Crumbed Tofu 'Sushi' Bowl
with Garlic-Ginger Rice & Wasabi Mayo
- Milk
- Eggs
- Soy
- Gluten
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Enjoy all the flavour and fun of sushi without the fuss in this easy deconstructed dish. Start with garlic-ginger rice, add crisp panko-crumbed tofu, sesame-flavoured greens and crisp cucumber, then drizzle with wasabi mayo to tie it all together.
Ingredients
2 clove
garlic
1 knob
ginger
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 bag
green beans
1 unit
capsicum
1 unit
cucumber
½ unit
lemon
1 packet
Wasabi Mayonnaise
(Contains: Eggs, Soy)
1 piece
mayonnaise
(Contains: Eggs)
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
water (for the mayo)
1 drizzle
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
Utensils
Cooking Steps
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Thinly slice the capsicum. Thinly slice the cucumber. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo).
TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from the pantry to mellow the flavour. TIP: Adding water to the wasabi mayo will make it easier to drizzle.
In a medium bowl, combine the plain mayonnaise and the pieces of Japanese tofu. Toss to coat. In a second medium bowl, combine the panko breadcrumbs and sesame seeds, then add the mayo-coated tofu to coat. Transfer to a plate.
When the rice has 10 minutes cook time remaining, heat enough oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel and season with salt and pepper.
TIP: Turn the tofu gently to prevent crumbs from falling off!
Wipe out the frying pan with paper towel and return to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until nearly tender, 3-4 minutes. Add the capsicum and cook until wilted, 1-2 minutes. Season with salt and pepper.
Divide the garlic & ginger rice between bowls. Top with the crumbed tofu, sesame greens, cucumber and drizzle with the wasabi mayo (if using). Squeeze over the lemon wedges and drizzle with a little soy sauce to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: Customers find this bowl uniquely tasty, with the combination of flavours standing out as a highlight.
- Ease of prep: Straightforward enough to make solo on repeat, which speaks to how approachable the recipe is.
