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Crispy Tofu Rice Bowl


Prep time: 30 minutes 

Total time: 1 hour

  • 3 cups cooked Dynasty Jasmine Brown Rice
  • 2 tablespoons Nishiki Rice Vinegar
  • 1 tablespoon cane sugar
  • 1 teaspoon sea salt

Crispy Tofu:

  • 1 block extra-firm tofu, 14 to 16 ounces
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp salt, or to taste
  • ½ tsp black pepper


  • 2 avocados, sliced
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 2 Persian cucumbers, thinly sliced
  • 2 scallions, thinly sliced
  • Sliced radishes
  • J-Basket Roasted White Sesame Seeds for garnish
  1. While the Dynasty Jasmine Brown Rice is still warm, toss it with the Nishiki Rice Vinegar, cane sugar, and salt.
  2. Remove tofu from the package and wrap the block in layered paper towels or a clean dish towel. Lie on a flat surface and press tofu for at least 30 minutes.
  3. Preheat air fryer to 400°F.
  4. Cut the tofu into bite-sized cubes (about 3/4 inches each). The block should yield about 40 cubes.
  5. Add cubes to a large bowl and gently toss them in olive oil.
  6. Add in the cornstarch, garlic powder, paprika, salt, onion powder, and black pepper. Gently toss to combine.
  7. Evenly space out cubes in the preheated air fryer; try not to let them overlap. You may need to do two batches, depending on the size of your air fryer. Air fry at 400°F for 15 - 18 minutes or until golden brown.
  8. Divide among 4 bowls and top with the crispy tofu, avocado, cabbage, carrots, cucumbers, scallions and radishes. Garnish with J-Basket Roasted White Sesame Seeds, and enjoy!

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Dish Type / Ethnic Cuisine