Sticky Tofu Rice Bowls with Pickled Red Onions
Crispy sticky tofu on rice with greens, cucumber and sharp pickled red onions.
Made with Pickled red onions (cebollas encurtidas) and All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Press the tofu, then toss with the cornflour.
- 2
Heat the oil in a non stick pan and fry the tofu for 8 minutes until crisp, turning.
8 min - 3
Steam the broccoli for 4 minutes.
4 min - 4
Pour 100 ml of your ready made all purpose stir fry sauce (see the base recipe) over the tofu and bubble for 1 minute.
1 min - 5
Divide rice between bowls and top with tofu, broccoli and cucumber.
- 6
Add 60 g of your ready made pickled red onions (see the base recipe) and sesame seeds.
Tips
- Pressing makes the tofu crisp.
- Add the sauce at the end so the coating stays crunchy.
- Pickles add freshness.
Storing and freezing
Best fresh. Keep components in separate tubs for up to 2 days in the fridge. Reheat rice only once.
Questions
Can I bake the tofu?
Yes. Bake at 200C (180C fan) for 25 minutes.
Is it vegan?
Yes. Tofu, rice and vegetables with the vegan stir fry sauce and onion pickle, with no animal products.
Can I use other vegetables?
Yes. Green beans, pak choi or edamame all work well. Cook them until just tender and still bright green.
More made with pickled red onions (cebollas encurtidas)
Char Siu Pork Lettuce Cups with Pickled Onions
DFEFNFTorta de Pescado Empanizado (Breaded Fish Torta)
NFTacos de Camarón Enchilados (Red Chilli Prawn Tacos)
DFEFNFTacos de Barbacoa de Res (Slow-Cooked Beef Barbacoa Tacos)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.