Fresh, colourful, and packed with flavour, this Summer Sesame Tofu Bowl combines crispy sesame tofu, sweet mango, creamy avocado, and tangy kimchi with a bright miso kimchi dressing.
If your lunch or dinner rotation needs a refresh, this Summer Sesame Tofu Bowl is a great place to start.
Loaded with crispy sesame tofu, creamy avocado, sweet mango, butter beans, fresh herbs, and Wild Root Pantry Kimchi, it's the kind of meal that feels nourishing, satisfying, and full of flavour all at once.
What makes this bowl work so well is the combination of textures and flavours. The crispy tofu and creamy avocado create the perfect contrast, while the sweetness of the mango balances the tangy kick of the kimchi. A simple miso-kimchi dressing ties everything together, adding savoury depth and making every bite feel fresh and vibrant.
It's also a great recipe for meal prep. You can prepare the tofu, dressing, and vegetables ahead of time and assemble everything when you're ready to eat. The dressing even uses a little kimchi brine from the jar, making it a delicious way to use every last bit.
Whether you're looking for an easy lunch, a light dinner, or a colourful meal to brighten up your week, this tofu bowl delivers big flavour with very little fuss.
Ingredients
For the Sesame Tofu
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1 block firm tofu
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1 tbsp sesame oil
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1 tsp sesame seeds
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Pinch of salt
For the Bowl
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1 jar butter beans, drained and rinsed ( We love Bold Bean)
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1 mango, diced
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½ cucumber, diced
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½ avocado, sliced
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A handful of fresh mint leaves
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A handful of fresh coriander
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½ cup Wild Root Pantry Kimchi
For the Miso-Kimchi Dressing
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2 tbsp miso
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1 tbsp tamari
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Juice of 1 lime
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1 tsp rice vinegar
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1 tsp maple syrup
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1 tsp sesame oil
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1 tsp fresh ginger, grated
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2 tbsp kimchi juice (from the Wild Root Pantry Kimchi jar)
To Finish
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Roasted peanuts
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Spring onions, finely sliced
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Lime wedges
Instructions
1. Prepare the tofu
Cut tofu into cubes2. Cook the tofu
Toss the tofu with the sesame oil, sesame seeds, and a pinch of salt. Cook in a hot frying pan for 8–10 minutes, turning occasionally, until golden and crisp on all sides.
3. Make the dressing
Add the miso, tamari, lime juice, rice vinegar, maple syrup, sesame oil, grated ginger, and kimchi juice directly into the kimchi jar. Secure the lid and shake well until smooth and combined.
Tip: This is a great way to use every last bit of flavour from the jar while creating a dressing that's packed with fermented goodness
4. Build the bowl
In a large bowl, combine the butter beans, mango, cucumber, mint, coriander, and kimchi
5. Assemble
Divide the mixture between serving bowls and top with the warm sesame tofu and sliced avocado
6. Finish and serve
Drizzle generously with the miso kimchi dressing, then scatter over the roasted peanuts and spring onions. Serve with fresh lime wedges on the side and enjoy
