Turmeric-Ginger Tofu Rice Bowl with Creamy Avocado & Sesame Crunch

Imagine a bowl in which the golden warmth of turmeric meets the zesty kick of fresh ginger, paired with silky avocado and crunchy sesame seeds. This dish is not only bursting with flavor but also delivers a protein punch that keeps you energized all day. Let’s dive into this quick and wholesome meal that’s ready in just 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 (14‑oz) block extra‑firm tofu, pressed and cubed
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tbsp soy sauce
• 1 tbsp tahini (or almond butter)
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp sriracha (optional, for heat)
• 1 ripe avocado, sliced
• 2 tbsp chopped fresh cilantro
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges
• Sea salt and freshly ground black pepper to taste

Instructions

1. Rinse the jasmine rice under cold water and combine with 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
2. While the rice cooks, heat a large non‑stick skillet over medium heat and swirl in sesame oil. Add the cubed tofu and sauté until golden brown on all sides, about 5–7 minutes.
3. Whisk together turmeric, ginger, soy sauce, tahini, honey, and sriracha (if using) in a small bowl. Pour the sauce over the tofu and stir to coat. Cook for an additional 2–3 minutes, allowing flavors to meld.
4. Remove the skillet from heat and stir in black pepper and a pinch of salt.
5. Fluff the cooked rice with a fork and divide it among four bowls. Top each with a generous scoop of tofu mixture.
6. Arrange avocado slices, chopped cilantro, and toasted sesame seeds over the tofu. Squeeze a wedge of lime over each bowl to brighten the flavors.
7. Serve immediately, offering extra soy or honey on the side for those who want more sauce.
8. If you’re preparing ahead, store the rice and tofu separately in airtight containers; reheat the rice in the microwave before assembling the bowls.

Chef's Note

Press the tofu tightly with paper towels for the best texture—crisp edges are key. Let the sauce thicken slightly; it will cling beautifully to the tofu.

Make-Ahead Tips

Rice and tofu can be prepared 1‑2 days in advance. Keep them refrigerated; reheat rice gently and bring tofu mixture to room temperature before plating.

Substitutions

Replace tofu with tempeh or seitan for a different protein texture. Swap jasmine rice for cauliflower rice or quinoa to lower carb count.