Tofu and Vegetable Rice Bowl

Try our flavour-packed vegetarian dinner bowl bursting with loads of vegetables and finished with soy sesame dressing.

Preparation Time:

Cooking Time:

Serves: 4

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  • 1 cup (250 mL) rice
  • 1/4 cup (50 mL) sodium-reduced soy sauce
  • 2 tbsp (25 mL) packed brown sugar
  • 2 tbsp (25 mL) grated fresh gingerroot
  • 2 tbsp (25 mL) seasoned rice vinegar
  • 2 cloves garlic, minced
  • 1 pkg (350 g) extra-firm Ontario Tofu, drained and cut into bite-size pieces
  • 1 tbsp (15 mL) vegetable oil
  • 1 pkg (227 g) Ontario Mushrooms, sliced
  • 1-1/2 cups (375 mL) julienned Ontario Carrots
  • 1 lb (500 g) Ontario Asparagus, trimmed, cut into 2-inch (5 cm) pieces
  • 4 Ontario Radishes, thinly sliced
  • 2 cups (500 mL) Ontario Pea Shoots
  • 1 tsp (5 mL) sesame oil
  • 1/4 cup (50 mL) sesame seeds, toasted


Cook rice according to package directions.

In small bowl, whisk together soy sauce, sugar, ginger, vinegar and garlic. Place 1/4 cup (50 mL) in resealable plastic bag for marinade. Add tofu and let stand 10 minutes. Reserve remaining for dressing.

Remove tofu from marinade; discard marinade. In large nonstick skillet, heat vegetable oil over medium heat. Add tofu; cook, turning, for 5 minutes or until golden brown on all sides. Transfer to bowl; cover to keep warm. Add mushrooms to skillet, cook, stirring, for 5 to 7 minutes or until softened.

Meanwhile, place carrots in steamer basket over saucepan of simmering water; cover and steam for 4 minutes or until slightly softened. Push to one side; add asparagus to other side. Steam for 3 minutes or until tender. Set aside.

Divide rice among bowls. Top with tofu, asparagus, carrots, mushrooms, radishes and pea shoots. Stir sesame oil into reserved dressing. Drizzle over vegetables; sprinkle with sesame seeds.

Nutritional information

1 Serving 

  • PROTEIN: 24 grams
  • FAT: 14 grams
  • CARBOHYDRATE: 64 grams
  • CALORIES: 475
  • FIBRE: 6 grams   
  • SODIUM: 575 mg