A simple, light meal making the most of core Japanese flavours. Oven-baked tofu cubes with sesame oil, served with a seaweed salad made from dried wakame, which can be found in Asian grocers. Rice on the side.






Skill level

Average: 2.9 (53 votes)


  • 400 g (2 cups) white medium grain rice
  • 450 g block firm tofu
  • ½ cup dried wakame
  • sesame oil, for drizzling
  • salt, to season
  • toasted sesame seeds, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Rinse the rice 3 times, then cook in a rice cooker according to manufacturer's instructions or follow the packet instructions for the absorption method.
  2. Meanwhile, preheat the oven to 200˚C. Remove the tofu from the packet and drain the water, then place on a plate lined with several layers of paper towel. Cover with another few layers of paper towel, then a plate and stand for 5 – 10 minutes to press out more of the liquid.
  3. Place dried wakame in a large bowl of water (you need a lot of water, the seaweed expands!) Set aside.
  4. Remove the paper from the drained tofu, then cut into 8 even cubes. Place the tofu on a baking tray lined with baking paper, drizzle a generous amount of sesame oil over the top and season with salt. Bake for 15 – 20 minutes, turning half-way through. The tofu should be crisp but not too dry.
  5. Drain the wakame, squeeze out the excess water, then place into a serving bowl. Drizzle with sesame oil and scatter with sesame seeds. Serve with the steamed rice and baked tofu.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.