Tofu Rainbow Bowl

Tofu Rainbow Bowl

This rainbow bowl is a nutritious combination of fresh vegetables and soy and honey glazed tofu on a bed of rice. Beautiful and very tasty! Suitable for vegetarians

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  • Serves4
  • Preparation Time30 mins
  • Cooking Time15 mins


  • 1 pinch salt
  • 240 g basmati rice
  • 120 g cashews
  • 170 g tofu
  • 1 tbsp rapeseed oil
  • 2 tbsp honey
  • ½ tsp dried chilli flakes
  • 4 tbsp Kikkoman Soy Sauce
  • 150 ml of water
  • 3 lemons (only the juice)
  • 150 g carrots, finely shredded
  • 1 red pepper, finely sliced
  • ½ red cabbage, finely shredded
  • 2 avocados, flesh cut into strips
  • 300 g edamame
  • 1 mango, flesh cut into pieces
  • 200 g mung bean sprouts
  • 1 tsp of white sesame seeds
  • 1 tsp of black sesame seeds


1. In a large saucepan, bring about 2 litres of water to the boil with a good pinch of salt. Add the basmati rice and simmer for about 10 minutes.

2. Roast cashew nuts in a dry pan, remove and set aside. Dice tofu and fry in rapeseed oil. Add 1 tbsp honey, chilli flakes and 1 tbsp Kikkoman soy sauce.

3. Put the water in a bowl and stir in 3 tbsp Kikkoman soy sauce, lemon juice and 1 tbsp of honey to make a dressing.

4. Distribute the finished rice into 4 bowls. Top with the prepared vegetables and mung bean sprouts. Garnish with sesame seeds and serve with the dressing.

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