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Tofu & Veggie Rice Bowls - A Simple, Satisfying Weeknight Meal

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • For the rice: 2 cups cooked rice (white, brown, or jasmine)
  • Pinch of salt
  • For the tofu: 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 1–2 tbsp cornstarch (for crisping)
  • 2 tbsp neutral oil (avocado, canola, or grapeseed)
  • Pinch of salt and black pepper
  • For the veggies: 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • 1 cup snap peas or green beans
  • 2–3 green onions, chopped (white and green parts separated)
  • 1 tbsp oil
  • For the sauce: 3 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp maple syrup or honey
  • 1–2 tsp toasted sesame oil
  • 2 tsp fresh grated ginger (or 1/2 tsp ground)
  • 2 cloves garlic, minced
  • 1–2 tsp sriracha or chili garlic sauce (optional, for heat)
  • 1/4 cup water
  • 1 tsp cornstarch (to thicken)
  • Optional toppings: Sesame seeds
  • Fresh cilantro
  • Lime wedges
  • Sliced avocado
  • Pickled ginger or quick-pickled cucumbers

Instructions

  • Cook the rice. Prepare rice according to package instructions. Fluff with a fork and keep warm. Season with a pinch of salt to bring out the flavor.
  • Press and prep the tofu. Drain the tofu and press it for 10–15 minutes to remove excess moisture. Cut into 3/4-inch cubes. Toss gently with cornstarch, salt, and pepper until lightly coated.
  • Crisp the tofu. Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook 7–10 minutes, turning every couple of minutes, until golden and crisp on most sides. Transfer to a plate.
  • Mix the sauce. In a small bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, sriracha (if using), water, and cornstarch. Set aside.
  • Stir-fry the veggies. In the same pan, add 1 tbsp oil. Add the white parts of the green onion, broccoli, carrots, and snap peas. Cook 3–4 minutes, stirring often. Add bell pepper and cook another 2–3 minutes until tender-crisp.
  • Sauce it up. Return tofu to the pan. Give the sauce a quick whisk and pour it in. Stir for 1–2 minutes until the sauce thickens and coats the tofu and veggies. Turn off heat and stir in the green parts of the green onions.
  • Assemble the bowls. Divide rice among bowls. Spoon the tofu and veggie mixture on top. Finish with sesame seeds, cilantro, avocado, or a squeeze of lime if you like.