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Teriyaki Tofu Rice Bowl

Teriyaki Tofu Rice Bowl

with Pickled Radishes and Sesame Cucumber Salad

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 milliliter(s)

Jasmine Rice

1 pack(s)


½ unit(s)


½ unit(s)


1 unit(s)



1 pot(s)

Sesame Seeds


1 sachet

Rice Vinegar

20 grams


½ pot(s)

Thai Style Spice Blend


1 sachet

Teriyaki Sauce


Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2358 kJ
Energy (kcal)564 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate86 g
of which sugars15.0 g
Protein26 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Trim and thinly slice the radishes. Trim the cucumber then halve lengthways. Thinly slice widthways. Zest and halve the lime. Drain the tofu, pat it dry and chop into 2cm pieces.


Heat large frying pan over medium heat (no oil!) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Pop half the sesame seeds a medium bowl and set aside. Pop the remaining half into a small bowl and set aside.(Don’t wash up the frying pan). In another small bowl mix together the rice vinegar and sugar (see ingredients for amount) and season with salt and pepper. Add the sliced radishes, mix together well and set aside.


Pop the cornflour and Thai spice mix (see ingredients for amount - it's quite spicy) into a medium bowl. Season with salt and pepper. Mix together well. Add the tofu and toss to coat evenly. Heat a drizzle of oil in the pan you used earlier on medium high heat. Once hot add the tofu and fry until golden brown and crispy all over, turning regularly, 5-6 mins. Transfer to a plate lined with kitchen roll and allow the pan to cool slightly but don't wash it, we will use it for the teriyaki glaze.


Meanwhile, pop the sliced cucumber into the medium bowl with the sesame seeds. Squeeze in the lime juice, season with salt and pepper and toss to coat. Once the rice is ready, wipe out the frying pan if you need to then add the teriyaki sauce. Bring to the boil, add the tofu and stir until everything is evenly coated and the tofu is piping hot. TIP: Add a splash of water if the sauce has evaporated too much.


Carefully fluff up the rice with a fork and stir through the lime zest. Divide the rice between bowls, top with the teriyaki tofu and its sauce on one side then add the cucumber salad and pickled radish on the other side. Scatter over the remaining sesame seeds. Enjoy!