Japanese · Lunch
Tofu Edamame Sesame Bowl
Silken tofu topped with steamed edamame, sesame, and a tamari-ginger dressing, assembled fresh for a Japanese chilled bowl.
$
12 minsPrep
5 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
285Calories
18gProtein
12gFat
24gCarbs
3gSugar
6gFiber
580mgSodium
0mgChol
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Instructions
1
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.
2
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.
3
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. Drizzle tamari-ginger dressing evenly over each bowl. Season with flaky sea salt to taste.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) silken tofu
- 240g (8.5 oz) shelled edamame
- 100g (3.5 oz) English cucumber
- 4 scallions
- 2 sheets nori
- 20g (0.7 oz) chia seeds
- 2 tbsp toasted sesame seeds
- 2 tbsp tamari
- 2 tsp toasted sesame oil
- 1 tsp fresh ginger
- 1 tsp rice vinegar
- 0.5 tsp flaky sea salt