Seaweed and tofu rice bowl
Preparation time
Cooking time
Total time
A Korean-inspired dish of rice, seaweed, tofu and Chinese leaf that's fast to make and very satisfying.
Recipe type: Main Course
Cuisine: East Asian
Serves: 2
Rice bowl:
  • 1 cup short-grain rice
  • 20 grams I Sea Pasta
  • 0.5 head Chinese leaf
  • 200 grams tofu (I used what I had in the cupboard: equal parts super-firm Thai tofu and Cauldron tofu pieces).
For the sauce:
  • 1 heaped table spoon fermented soya bean paste (doenjang)
  • 1 heaped table spoon fermented brown rice and chilli paste (gochujang)
  • 1 table spoon toasted sesame oil
  • 1 table spoon mirin (or, well, sake)
To serve:
  • 3 spring onions, finely sliced
  • 1 red chilli, finely slices
  • 1-2 teaspoons sesame seeds
  • 2 teaspoons toasted sesame oil (optional)
  1. Boil the rice according to the instructions on the packet.
  2. Boil a portion of I Sea Pasta according to the instructions on the packet.
  3. While the rice and seaweed cooks, roughly chop the Chinese leaf and put in a bowl. Cover with freshly boiled water and leave.
  4. Heat/fry the tofu.
  5. Mix the sauce ingredients to a smooth paste.
  6. Prepare the toppings.
  7. When the rice and seaweed is ready, start layering the bowl:
  8. Strain the rice (if necessary) and divide between two bowls.
  9. Strain the seaweed and arrange half in each bowl, covering about a third of the bowl.
  10. Strain the Chinese leaf and arrange in each bowl, covering another third of the bowl.
  11. Arrange the tofu in the remaining third.
  12. Dollop a generous serving of sauce in the middle of the bowl.
  13. Sprinkle spring onions, chillies and sesame over the bowl.
  14. Dress each bowl with a teaspoon of sesame oil, if desired.
  15. Serve immediately.
Recipe by Edinburgh Foody at