Sesame stir fry with rice – extra firm tofu, broccoli, mushrooms and topped with spring onion and sesame seeds. Sesame oil and soy sauce are a match made in heaven. Also, an umami bomb. The balance, earthiness and heartiness is always spot on.
I love rice bowls and meal bowls so much and have whipped a lot of them over the quarantine months. But the sesame stir fry rice bowl just has to be the best so far. Umami lovers, behold, this will blow your socks off. And super simple to whip up – the sauce is made of 4 ingredients and comes together in no time at all. Feel free to add chicken and more veggies as per your liking.
Check out other meal-bowl favourites –
Khow Suey bowl
Vegan Laksa
Black Pepper Paneer and Beans Bowl
Coconut Rice Bowl
Burrito Bowls
Ingredients for Sesame Stir Fry Rice bowl (serves 2-3)
For the Rice
- Rice – 1 cup
- Ginger – 1/2 tsp
- Garlic 1/2 tsp
- Salt – to taste
- Oil – 1 tsp
For the stir fry
- Mushrooms – 100g, chopped
- Broccoli – 200g, chopped
- Tofu – 200g, chopped
- Ginger – 1 tbsp, chopped
- Garlic – 1 tbsp, chopped
- Sesame oil – 6 tbsp
- Light Soy sauce – 4 tbsp
- Cornflour – 4 tbsp
- Honey – 2 tbsp
- Salt and pepper – to taste
- Sesame seeds (black and white) – 2 tbsp, to garnish
- Spring onion – 1/4 cup, chopped
- Water – 2 cups
Method
For the Rice
- Heat oil in a pan, add the ginger and garlic. Cook for 2 minutes.
- Add the rice and 2 cups of water. Season with salt, cover, and cook with 2 cups of water on low heat for 15 minutes.
- Turn the heat off, keep it covered, and keep it aside.
For the Stir Fry
- Start by microwaving the broccoli and mushrooms on high for a minute each to cook them slightly. Drain both and set aside.
- Prepping the tofu – press the tofu and pat dry.
- Chop the tofu into cubes. Use 2 tbsp cornflour and a pinch of salt and coat the tofu.
- Heat 2 tbsp sesame oil in a pan, add the tofu and cook on all sides till slightly brown – for about 15 minutes. Transfer to a place and set aside.
- Add the broccoli and mushroom to the pan and stir fry for 2-3 minutes on high heat. Remove from the pan and set aside.
- In a bowl, mix 4 tbsp sesame oil, 4 tbsp soy sauce, 2 tbsp cornflour, and water. Mix well.
- Add the ginger and garlic to the pan, stir fry for about 30 seconds. Turn the heat to low and add the sauce, whisking well.
- Keep stirring on low heat as the sauce will thicken. Add honey and stir well.
- After 2-3 minutes of stirring, add the cooked tofu, broccoli, and mushrooms. Season with salt and pepper.
Building the bowl
Add a heapful of rice into a bowl. Add the stir-fried veggies on one side, top with chopped spring onion and black and white sesame seeds. ENJOY!
You can store this sauce to zhuzh up any meal by mixing the oil, soy sauce and corn flour in an airtight jar. And just add water proportionately whenever you are cooking!
Sesame stir fry rice bowl
Materials
For the Rice
- 1 cup Rice
- 1 tsp Garlic
- 1 tsp Ginger
- 1 tsp Oil
- Salt to taste
- 2 cups Water
For the Stir Fry
- 100 g Mushrooms chopped
- 200 g Broccoli chopped
- 200 g Tofu
- 1 tbsp Ginger chopped
- 1 tbsp Garlic chopped
- 4 tbsp Cornflour
- 4 tbsp Soy Sauce light
- 6 tbsp Sesame oil
- 2 tbsp Honey
- 1 tbsp Sesame seeds Black and white, to garnish
- ¼ cup Spring onion chopped, to garnish
- Salt and Pepper to taste
- 2 cups water
Instructions
For the Rice
- Heat oil in a pan, add the ginger and garlic. Cook for 2 minutes. Add the rice and 2 cups of water. Season with salt, cover, and cook with 2 cups of water on low heat for 15 minutes. Turn the heat off, keep it covered, and keep it aside.
For the Stir Fry
- Start by microwaving the broccoli and mushrooms on high for a minute each to cook them slightly. Drain both and set aside.
- Prepping the tofu – press the tofu and pat dry. Chop the tofu into cubes. Use 2 tbsp cornflour and a pinch of salt and coat the tofu. Heat 2 tbsp sesame oil in a pan, add the tofu and cook on all sides till slightly brown – for about 15 minutes. Transfer to a place and set aside.
- Add the broccoli and mushroom to the pan and stir fry for 2-3 minutes on high heat. Remove from the pan and set aside.
- In a bowl, mix 4 tbsp sesame oil, 4 tbsp soy sauce, 2 tbsp cornflour, and water. Mix well.
- Add the ginger and garlic to the pan, stir fry for about 30 seconds. Turn the heat to low and add the sauce, whisking well.
- Keep stirring on low heat as the sauce will thicken. Add honey and stir well.
- After 2-3 minutes of stirring, add the cooked tofu, broccoli, and mushrooms. Season with salt and pepper.
Building the bowl
- Add a heapful of rice into a bowl. Add the stir-fried veggies on one side, top with chopped spring onion and black and white sesame seeds.
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