Compressed Rice with Vegetables and Tofu
A simple, satisfying plate of pressed rice cubes served with crispy tofu, fresh cucumber, red onion, and a sprinkle of sesame seeds. This is a light yet filling meal that comes together quickly, perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 2 cups cooked rice
- 8 oz firm tofu
- 1 medium cucumber
- 1 small red onion
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- 1
Press the 8 oz firm tofu between paper towels for 5 minutes to remove excess water, then cut into 1-inch cubes.
- 2
Heat 2 tbsp vegetable oil in a skillet over medium-high. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, about 8-10 minutes.
- 3
Pour 2 tbsp soy sauce over the tofu and stir to coat. Cook for 1 minute until the sauce is absorbed, then remove from heat and set aside.
- 4
Line a small bowl or ramekin with plastic wrap. Pack the 2 cups cooked rice firmly into the bowl, pressing down with a spoon to compress.
- 5
Turn the bowl upside down onto a plate and lift off the bowl to release the rice block. Cut the block into 4 equal squares or rectangles.
- 6
Slice the 1 cucumber into thin rounds and thinly slice the 1 small red onion. Arrange the rice pieces, tofu, cucumber, and onion on a plate.
- 7
Sprinkle with 1 tbsp sesame seeds and serve warm or at room temperature.
- 8
Optional: serve with a dipping sauce of extra soy sauce mixed with a little rice vinegar or chili flakes if you have them.
Tools you’ll need
- skillet
- small bowl or ramekin
- plastic wrap
- knife
- cutting board
- paper towels
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