The ultimate quick, easy and fuss free meal: cold tofu rice bowls! The perfect meal for transitioning into the cooler season.

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Cold Tofu Rice Bowl (漬けやっこ豆腐丼)

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4.9 from 14 reviews

  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 1 serving 1x


Units Scale
  • 150180g of tofu per person
  • mentsuyu 2 tbsp
  • 2 tsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced


  1. Remove tofu from package and drain well. Pat dry with a lint free tea towel. Into a bowl, add the mentsuyu, sesame oil, garlic and ginger and whisk together. Wrap the tofu with cheesecloth (or paper towel) and place back into the container. Pour the sauce on top and ensure everything is coated in the sauce. Cover and refrigerate overnight.
  2. The next day, remove cheesecloth from the tofu. Add rice to a bowl and top with the tofu. Add sliced scallions, sesame seeds and any other toppings of choice. Serve and enjoy!


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Category: Entree
  • Method: Marinating
  • Cuisine: Vegan, japanese


  • Serving Size: 1 serving

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This is a favorite lunch for me, great for when I have a busy day at work. I put some green onions and furikake on top! I also add a little sriracha in the mixture for a light heat.