Description
A recipe for assembling flavorful bowls featuring pan-fried sesame ginger tofu served over rice with fresh vegetables.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (like canola or vegetable)
- 1 cup cooked brown rice or quinoa
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame
- 1 green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- For the Sauce: 1/4 cup low-sodium soy sauce or tamari
- 3 tablespoons maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (optional)
Instructions
- Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
- In a medium bowl, toss the tofu cubes with cornstarch until lightly coated.
- Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, avoiding overcrowding.
- Cook the tofu for 4-6 minutes per side until golden brown and crispy. Remove the tofu from the skillet and set aside.
- While the tofu cooks, prepare the sauce. In a small bowl, whisk together the soy sauce (or tamari), maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha (if using).
- Return the cooked tofu to the skillet over low heat. Pour the prepared sauce over the tofu. Toss gently to coat all pieces evenly. Cook for 1-2 minutes until the sauce thickens slightly and glazes the tofu. Remove from heat.
- Assemble your bowls: Divide the cooked rice or quinoa among serving bowls.
- Arrange the steamed broccoli, shredded carrots, and edamame around the rice.
- Top each bowl with the glazed sesame ginger tofu.
- Garnish with sliced green onion and sesame seeds before serving.
Notes
- For gluten-free preparation, substitute tamari for soy sauce and ensure your maple syrup is pure.
- To make the tofu extra crispy, you can bake it at 400°F (200°C) for 20 minutes, flipping halfway, before glazing.
- This dish stores well for meal prepping. Keep the sauce-coated tofu and the fresh vegetables separate from the rice until ready to eat for best texture. Reheat the tofu and vegetables gently.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the sauce while it simmers in the pan.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 18
- Sodium: 650
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 7
- Protein: 25
- Cholesterol: 0