Delicious tofu cooked in a saucy, spiced marinade, served with brown rice, crisp veggies and pickled red onions.

This nourish bowl is as wholesome (and mouth-watering) as it looks and is so easy to make. The pickled red onions come together quickly and yield more than you need for this recipe, making it perfect to enjoy with other meals throughout the week, like tacos, burrito bowls or topping on avocado toast!

I follow the quick pickled onions recipe from Cookie+Kate, with only two small adjustments - I don't add chilli for heat and I always opt for maple syrup as the sweetener, not honey.

You can check out this amazing recipe here!

Two bowls of hoisin tofu nourish bowls with quick pickled onions

nourish bowl with hoisin tofu and quick pickled onions

This delicious nourish bowl makes for the perfect wholesome lunch or dinner. Firm tofu is cooked in a simple but flavour-packed marinade of hoisin sauce and chinese five-spice, and served with brown rice, crisp veggies, pickled onions and kewpie mayo.
Course Dinner, light meals, Lunch, Main Course
Servings 3 generous serves


  • 450 g extra-firm tofu cut into 2cm cubes
  • 1/2 heaped tbsp minced garlic
  • 1/2 tbsp minced ginger
  • 1/4 cup hoisin sauce
  • 1/2 tsp chinese five-spice
  • 1 tsp sesame oil
  • 1/2 tbsp extra virgin olive oil
  • 3 cups cooked brown rice
  • 3 large handfuls mixed salad greens
  • 1 carrot julienned
  • 1 small cucumber sliced into thin strips
  • 1/3 cup pickled red onions (I follow the recipe from Cookie+Kate - linked above recipe)
  • kewpie mayo, to serve to make plant-based, sub for vegan garlic aioli/mayo


  • In a large bowl, add the tofu, garlic, ginger, hoisin sauce, spices and sesame oil and toss to coat the tofu. Cover and place in the fridge for at least 30 minutes to marinate.
  • Heat the olive oil in a wok or fry-pan over medium heat.
  • Add the tofu and its marinade to the wok. Cook for 5 minutes or until the tofu has slightly caramelised, tossing frequently to prevent burning. If using a fry-pan, you may need to cook the tofu for a few minutes longer.
  • Assemble the nourish bowls. To each bowl, add 1 cup of brown rice, 1 large handful of salad greens, 1/3 of the tofu, julienned carrot and cucumber.
  • Top with pickled red onions, sesame seeds and drizzle with kewpie mayo or to make it plant-based, vegan aioli.
Keyword nourish bowl, plant-based recipes, salad, tofu recipes, vegan recipes
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