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Filling and delicious Brown rice bowl topped with veggies and tofu. This is a balanced meal with carbs, protein & veggies all served in one bowl.


23 serving

Total time

65 minutes






  • 1 cup brown rice
  • 3 tbsps rice vinegar
  • 3 tbsps mirin
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tbsp soy sauce
  • supermarket roast chicken, approximately 200g once shredded (, freshly grated)
  • 1 orange
  • 1 lime
  • 1 oz 14 firm Tofu (. Extra , drained and pressed)
  • supermarket roast chicken, approximately 200g once shredded
  • 2 tbsps cornmeal or polenta
  • 1 tbsp supermarket roast chicken, approximately 200g once shredded (Oil)
  • 3 ~ 4 Radishes (, thinly sliced)
  • 1 avocado (, pitted and thinly sliced)
  • 1 cucumber (Medium , deseeded and thinly sliced)
  • 2 scallions
  • nori (As needed Toasted sheets, crumbled (optional))


  1. Cook Rice: Bring brown rice and 2~2½cups of water to a boil. Lower the heat and simmer covered for 25~30 minutes or until rice is tender. Let rice stand for 5~10 minutes.
  2. Make the Dressing: In the meantime, bring rice vinegar, mirin and sugar to a boil in a small saucepan, then remove from heat.
  3. Add 3tbsp of the vinegar mixture to the rice and mix well. Allow to cool, about 20 minutes.
  4. In the remaining vinegar mixture, add ¼tsp each of orange and lime zests, 2tsp each of orange and lime juices. Reserve this dressing for serving.
  5. Prepare Tofu: Cut the tofu into ¾" thick slabs, then slice each slab into fingers.
  6. Whisk cornstarch, cornmeal, salt and pepper in a shallow dish. Working with a few pieces at a time, coat tofu thoroughly with cornstarch mixture, pressing to help it adhere.
  7. Heat 1tbsp oil in a large nonstick pan over medium-high heat. Add the coated tofu and cook until crisp and lightly golden on all sides, about 10~12 minutes.
  8. Divide the rice evenly between 4 serving bowls and sprinkle with crumbled nori.
  9. Top with tofu, radishes, avocado and cucumber.
  10. Sprinkle with thinly sliced scallions and drizzle with reserved dressing.
  11. View the recipe instructions at Cook's Hideout

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