Name: Sesame Ginger Tofu Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes; 2 cups cooked brown rice; 2 tbsp cornstarch; 3 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp sesame oil; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp honey or maple syrup; 2 cups broccoli florets; 1 medium carrot, julienned; 1 red bell pepper, thinly sliced; 2 tbsp sesame seeds, toasted; 2 green onions, thinly sliced

Instructions

Prepare the tofu

Press the tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes and toss with cornstarch until lightly coated. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove from pan and set aside.
Make the sesame ginger sauce

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey until well combined. Set aside.
Cook the vegetables

In the same skillet, add remaining 1 tablespoon of oil. Add broccoli florets and cook for 2 minutes. Add bell pepper and carrots, continuing to stir-fry for another 3-4 minutes until vegetables are tender-crisp.
Combine the ingredients

Return the crispy tofu to the pan with the vegetables. Pour the sesame ginger sauce over everything and toss gently to coat. Cook for an additional 2 minutes until everything is heated through and well combined.
Assemble the bowls

Divide the cooked brown rice among 4 serving bowls. Top each with an equal portion of the tofu-vegetable mixture. Drizzle any remaining sauce from the pan over the bowls.
Garnish and serve

Sprinkle each bowl with toasted sesame seeds and sliced green onions. Serve immediately while hot, or let cool slightly for a room temperature bowl.

Sesame Ginger Tofu Bowl

Ingredients

Instructions

Nutritional Information