A comforting and savoury Japanese-inspired dish. Grated smoked tofu is pan-fried until golden and crispy, then served over a bed of fluffy short-grain rice. A delicate, umami-rich broth made with miso and soy sauce is poured over the top, gently warming the ingredients. Finished with a colourful array of classic toppings, this is a quick, satisfying, and deeply flavourful meal.
This easy vegan, ochazuke recipe comes together in about 45 minutes and serves 4. It's perfect for all-season cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our vegan shawarma rice with garlic yoghurt next.
Prep
10 min
Cook
20 min
Servings
4
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this crispy pepper tofu ochazuke. Scroll down to the recipe card for exact measurements and a printable version.
- 1 block (450g) extra-firm smoked tofu, pressed for 15 minutes and pat-dried
- 1 tbsp vegetable oil
- 1 tbsp tamari or soy sauce
- ½ tsp coarsely ground black pepper
- 300 g Japanese short-grain rice, cooked according to package directions to yield approx. 900g
- 600 ml light vegetable stock or dashi
- 1 tbsp white miso paste
- 1 tbsp tamari or soy sauce
- ½ tsp toasted sesame oil
- 2 spring onions, thinly sliced
- 4 tbsp pickled ginger (beni shoga or gari)
- 1 sheet nori, thinly sliced (kizami nori)
- 1 cup cooked edamame beans
- ¼ cup fresh coriander leaves
- 1 tsp togarashi (Japanese seven spice), for sprinkling
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
First, prepare the rice. Cook the short-grain rice according to package instructions. While the rice is cooking, prepare the other components.
- 2
For the tofu, use the coarse side of a box grater to grate the pressed block of smoked tofu.
- 3
Heat the vegetable oil in a large non-stick frying pan or skillet over a medium-high heat. Add the grated tofu and fry for 8-10 minutes, stirring occasionally, until the shreds are golden brown and crispy.
- 4
Remove the pan from the heat. Pour in 1 tbsp of tamari/soy sauce and the black pepper. Stir quickly to coat the crispy tofu. The soy sauce will sizzle and caramelise. Set aside.
- 5
To make the broth, gently heat the vegetable stock in a small saucepan until hot but not boiling. Remove from the heat. In a small bowl, whisk the miso paste with a few tablespoons of the hot stock until smooth, then whisk this mixture back into the saucepan. Stir in the remaining 1 tbsp of tamari/soy sauce and the sesame oil. Keep the broth warm.
- 6
To assemble, divide the warm cooked rice among four serving bowls. Top with the crispy pepper tofu, sliced spring onions, cooked edamame, pickled ginger, and sliced nori.
- 7
Gently pour the hot miso broth into each bowl, around the toppings. Garnish with fresh coriander leaves and a sprinkle of togarashi to serve.
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Crispy Pepper Tofu Ochazuke
A comforting and savoury Japanese-inspired dish. Grated smoked tofu is pan-fried until golden and crispy, then served over a bed of fluffy short-grain rice. A delicate, umami-rich broth made with miso and soy sauce is poured over the top, gently warming the ingredients. Finished with a colourful array of classic toppings, this is a quick, satisfying, and deeply flavourful meal.
Ingredients
- 1 block (450g) extra-firm smoked tofu, pressed for 15 minutes and pat-dried
- 1 tbsp vegetable oil
- 1 tbsp tamari or soy sauce
- ½ tsp coarsely ground black pepper
- 300 g Japanese short-grain rice, cooked according to package directions to yield approx. 900g
- 600 ml light vegetable stock or dashi
- 1 tbsp white miso paste
- 1 tbsp tamari or soy sauce
- ½ tsp toasted sesame oil
- 2 spring onions, thinly sliced
- 4 tbsp pickled ginger (beni shoga or gari)
- 1 sheet nori, thinly sliced (kizami nori)
- 1 cup cooked edamame beans
- ¼ cup fresh coriander leaves
- 1 tsp togarashi (Japanese seven spice), for sprinkling
Instructions
- 1
First, prepare the rice. Cook the short-grain rice according to package instructions. While the rice is cooking, prepare the other components.
- 2
For the tofu, use the coarse side of a box grater to grate the pressed block of smoked tofu.
- 3
Heat the vegetable oil in a large non-stick frying pan or skillet over a medium-high heat. Add the grated tofu and fry for 8-10 minutes, stirring occasionally, until the shreds are golden brown and crispy.
- 4
Remove the pan from the heat. Pour in 1 tbsp of tamari/soy sauce and the black pepper. Stir quickly to coat the crispy tofu. The soy sauce will sizzle and caramelise. Set aside.
- 5
To make the broth, gently heat the vegetable stock in a small saucepan until hot but not boiling. Remove from the heat. In a small bowl, whisk the miso paste with a few tablespoons of the hot stock until smooth, then whisk this mixture back into the saucepan. Stir in the remaining 1 tbsp of tamari/soy sauce and the sesame oil. Keep the broth warm.
- 6
To assemble, divide the warm cooked rice among four serving bowls. Top with the crispy pepper tofu, sliced spring onions, cooked edamame, pickled ginger, and sliced nori.
- 7
Gently pour the hot miso broth into each bowl, around the toppings. Garnish with fresh coriander leaves and a sprinkle of togarashi to serve.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 542 kcal
- Fat
- 15 g
- Carbs
- 70 g
- Protein
- 28 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 950 mg
Frequently asked questions
What is Ochazuke?+
Ochazuke, also known as chazuke, is a simple and comforting Japanese dish made by pouring hot green tea, dashi, or broth over cooked rice, typically with a variety of savoury toppings.
Can I make this recipe gluten-free?+
Yes. To make it gluten-free, ensure you use tamari (which is typically gluten-free) instead of soy sauce, and check that your miso paste and vegetable stock are certified gluten-free.
What other kind of tofu can I use?+
Smoked tofu is recommended for its firm texture and flavour, which holds up well to grating and frying. If you can't find it, use a very well-pressed block of extra-firm plain tofu. You may need to add a bit more soy sauce or a pinch of smoked paprika for extra flavour.
Can I make this Crispy Pepper Tofu Ochazuke ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Crispy Pepper Tofu Ochazuke?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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