Articles on: Low FODMAP Recipes

Crunchy plant based rice bowl

Crunchy plant based rice bowl

This recipe is all about the delicious sauce which brings the simple but fresh and crunchy rice bowl ingredients to life.

The dish is very easy to make - once the veggie prep is done, all you need is a few minutes to cook up the tofu and bring the rest of the ingredients together in your bowl.

Servings: 1


For the rice bowl:

1 serving white rice, cooked (sushi rice, jasmine or basmati all work here)
1/2 cup firm tofu, cubed
1/2 cup carrot, grated
1/2 cup cucumber, grated
1/2 cup beansprouts

For the sauce:

1-2 tbsp tamari
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp fresh ginger, grated

Optional garnish:

A sprinkling of toasted sesame seeds, chopped coriander leaves and the green tops of spring onion.


Prepare the sauce - In a small bowl or measuring jug (for easy pouring), whisk together the tamari, rice wine vinegar, sesame oil and ginger.

Cook the tofu - Heat a nonstick skillet over a medium heat, add a little oil. Once at temperature, add the cubed tofu and cook until golden brown on all sides (roughly 8-10 minutes).

Assemble the rice bowl - Place the rice in the base of the bowl. Assemble the crunchy vegetables on top.

Final touches - drizzle the sauce over the rice bowl ingredients, add the optional garnish if using and serve immediately!

Updated on: 24/04/2024

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