Asian Rice Bowl with Crispy Tofu or Chicken – 20-Minute Dinner

Asian rice bowl: This colourful Asian-inspired rice bowl combines fluffy rice, crisp fresh vegetables and your choice of golden tofu or chicken. It is a flexible dinner for two that comes together in about 20 minutes.

While the rice cooks and rests, the tofu or chicken becomes crisp in a hot pan before being coated with soy sauce. Shredded cabbage, carrot and spring onion add freshness and crunch.

Asian Rice Bowl with Crispy Tofu or Chicken

A simple rice bowl with jasmine rice, crunchy vegetables and your choice of tofu or chicken.

Preparation time: 20 minutesServes: 2Difficulty: easy (2/5)

Ingredients

• 150 g rice
• 250 g tofu (or chicken fillet, cut into strips)
• 100 g freshly shredded cabbage
• 1 large carrot (cut into thin strips or grated)
• 1 spring onion (sliced)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil (or vegetable oil) for frying
• 1 teaspoon sesame seeds (optional)

Instructions

1. Rinse the rice thoroughly under running water in a sieve. Put the rice, 300 ml water and a pinch of salt in a saucepan. Cover with a lid and bring to a boil, then reduce the heat to its lowest setting and cook covered for 10–12 minutes without lifting the lid. Remove from the heat and leave covered to rest for 5 minutes.
2. Pat the tofu thoroughly dry with a paper towel to remove excess water, then cut it into cubes about 1.5 cm in size. If using chicken, cut it into thin strips.
3. Heat 1 tablespoon sesame oil or regular vegetable oil in a frying pan over medium-high heat. Add the tofu cubes or chicken and cook for about 6–8 minutes, turning them several times, until golden and crisp on all sides.
4. Just before the tofu or chicken is cooked, pour over 3 tablespoons soy sauce. Stir over the heat for another 1 minute, until the liquid has almost completely evaporated and coats the tofu or chicken. Remove from the heat.
5. Divide the cooked jasmine rice between two large bowls.
6. Arrange the crispy tofu cubes or chicken strips on one side of the rice and the shredded cabbage and carrot on the other. Sprinkle with the sliced spring onion.
7. Sprinkle with sesame seeds, if desired, and serve immediately.

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Cooking tip

Dry the tofu thoroughly before cutting and frying it. Less surface moisture helps it brown faster and more evenly. Arrange the cubes in a single layer and allow each side enough contact with the hot pan to develop a crisp crust.

Frequently asked questions

Can I use a different type of rice?

Yes. Basmati or another long-grain rice will work, but adjust the water and cooking time according to the package directions.

How do I make the tofu really crispy?

Dry it thoroughly, heat the pan properly and avoid crowding the cubes. Turn them several times, but give each side enough time to brown.

Can I make the bowl without tofu or chicken?

Yes. Serve the rice with the vegetables alone, or add chickpeas, edamame or another plant-based protein.

Can I replace the vegetables?

Yes. Cucumber, bell pepper, sprouts or other vegetables can be used. Cut them into thin pieces so the bowl remains easy to eat.

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This 20-minute rice bowl is an easy dinner that can suit different preferences without requiring separate recipes. Tofu and chicken follow the same method, while the fresh vegetables provide a crisp contrast to the warm rice.

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