Name: Ginger Scallion Sticky Rice & Edamame Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 1 1/2 cups (360 ml) short-grain white rice, rinsed; 1 3/4 cups (420 ml) water; 14 oz (397 g) extra-firm tofu, pressed and cut into 3/4-inch cubes; 1 tablespoon (15 ml) cornstarch; 1 tablespoon (15 ml) neutral oil, for frying; 6 scallions, very finely chopped; 2 tablespoons (30 ml) fresh ginger, very finely minced; 1/2 teaspoon (3 ml) kosher salt; 1/4 cup (60 ml) neutral oil, for the scallion oil; 1 1/2 cups (360 ml) frozen shelled edamame; 1 English cucumber, sliced; 1 tablespoon (15 ml) low-sodium soy sauce

Ginger Scallion Sticky Rice & Edamame Bowl

Sticky rice with crispy tofu, edamame and cucumber under hot ginger-scallion oil.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

20 min

Total

40 min

Makes

4 bowls

This bowl relies on one strong condiment, ginger-scallion oil, to flavor everything else: plain sticky rice, crisp tofu and steamed edamame. It's simple to make but tastes like more effort.

Why this recipe works

The hot oil lightly cooks the scallions and ginger, softening their bite while keeping them bright. Sticky rice catches the oil and makes each bite flavorful.

Ingredient notes

Short-grain rice is starchier than long-grain and clings together. Mince the ginger very finely.

Common mistakes

Overheating the oil until smoking.
Crowding the tofu in the pan.

What to serve with it

Chili crisp or kimchi.

Meal prep

Tofu softens when refrigerated but still tastes good.

More bowls like this

Cooking tips

Press the tofu well for the crispest result. Make extra ginger-scallion oil; it keeps a week.

Swaps and variations

Use chicken or shrimp instead of tofu. Use tamari for gluten-free.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat rice and tofu until hot.

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