Compressed Rice with Vegetables and Tofu

Step 1

Press the 8 oz firm tofu between paper towels for 5 minutes to remove excess water, then cut into 1-inch cubes.

Step 2

Heat 2 tbsp vegetable oil in a skillet over medium-high. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, about 8-10 minutes.

Step 3

Pour 2 tbsp soy sauce over the tofu and stir to coat. Cook for 1 minute until the sauce is absorbed, then remove from heat and set aside.

Step 4

Line a small bowl or ramekin with plastic wrap. Pack the 2 cups cooked rice firmly into the bowl, pressing down with a spoon to compress.

Step 5

Turn the bowl upside down onto a plate and lift off the bowl to release the rice block. Cut the block into 4 equal squares or rectangles.

Step 6

Slice the 1 cucumber into thin rounds and thinly slice the 1 small red onion. Arrange the rice pieces, tofu, cucumber, and onion on a plate.

Step 7

Sprinkle with 1 tbsp sesame seeds and serve warm or at room temperature.

Step 8

Optional: serve with a dipping sauce of extra soy sauce mixed with a little rice vinegar or chili flakes if you have them.