Sichuan Grilled Tofu Breakfast Bowl with Citrus Chili Dressing

Name: Sichuan Grilled Tofu Breakfast Bowl with Citrus Chili Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200 grams firm tofu, pressed and sliced into 1cm thick slabs; 1 tablespoon vegetable oil; 1 teaspoon ground Sichuan peppercorns; 1/2 teaspoon kosher salt; 1 cup cooked jasmine rice, warm; 1/2 medium cucumber, thinly sliced; 2 scallions, thinly sliced; 1 tablespoon toasted sesame seeds; For the dressing:; 2 tablespoons fresh orange juice (about 1 small orange); 1 tablespoon lime juice (about 1/2 lime); 1 teaspoon soy sauce; 1 teaspoon honey; 1 small garlic clove, finely grated; 1 small red chili, finely minced (adjust to taste); 1 tablespoon toasted sesame oil

Firm tofu grilled with Sichuan peppercorns and served over jasmine rice with a bright, tangy citrus chili dressing for a refreshing morning boost.

Prep15 minCook20 minTotal35 minServes2Difficultymedium

Method

How to make it

01
Preheat a grill pan or outdoor grill to medium-high heat (around 200°C / 400°F).
02
In a small bowl, mix the vegetable oil, ground Sichuan peppercorns, and kosher salt. Brush this mixture evenly onto both sides of the tofu slabs.
03
Grill the tofu for about 4-5 minutes per side, turning once, until grill marks appear and tofu is heated through with a lightly crisped exterior.
04
While tofu cooks, prepare the dressing by whisking together orange juice, lime juice, soy sauce, honey, grated garlic, minced chili, and toasted sesame oil in a small bowl.
05
To assemble, divide the warm jasmine rice between two bowls. Arrange grilled tofu slices on top.
06
Scatter thin cucumber slices and scallions over the tofu and rice.
07
Drizzle the citrus chili dressing evenly over the bowls and finish with toasted sesame seeds.
08
Serve immediately or cover and refrigerate for up to 2 days for meal prep.

From the editor

Cooking tips

Press the tofu for at least 15 minutes to remove excess moisture, which helps it crisp better when grilled.
If you don’t have a grill pan, a regular skillet works fine; cook tofu on medium-high until golden and slightly charred.
Make the dressing ahead and store in the fridge for up to 3 days to deepen the flavors.
For a nutty variation, substitute jasmine rice with cooked quinoa or brown rice to add texture and nutrients.

Published July 6, 2026