Japanese Tofu and Edamame Rice Bowl

In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, and sesame oil to create the dressing. Set aside.

Heat vegetable oil in a non-stick skillet over medium-high heat. Add cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides.

Add the thawed edamame to the skillet with the tofu and cook for another 2-3 minutes, stirring occasionally, until heated through.

Divide the warm cooked rice evenly between two serving bowls.

Top the rice with the cooked tofu and edamame mixture.

Arrange the diced cucumber over the tofu and edamame.

Drizzle the prepared soy-ginger dressing generously over each bowl. Serve immediately.