Crispy Tofu and Broccoli Rice Bowl, a super easy rice bowl with broccoli, onion, carrots, and crispy tofu in a light sesame ginger soy sauce. Great for plant-based meal prep!
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Love easy tofu and vegetable rice bowls? This 30-minute recipe uses easy ingredients you likely have on hand and is a great option to make ahead of time for plant-based meals all week.
👉 Ready to learn how to make a tofu and broccoli rice bowl? Let’s do it!
🥦 Ingredients
- Tofu: extra-firm tofu that is drained and pressed works best for a crispy tofu
- Vegetables: broccoli, onion (any kind), and shredded raw carrots
- Rice: any type will do, but I used a brown long grain in the photos of this recipe
- Sauce: a light soy sauce-base with sesame oil, rice vinegar, ginger, and garlic
- Toppings: a sprinkle of sliced green onions and sesame seeds
- Recommended tools: large pan, small pot for rice, small bowls
🥣 How to make (step-by-step photos)
1️⃣ Step One: Cook rice
First, cook the rice according to package instructions.
Typically this means adding the rice with double the amount of water (so 1 cup of rice with 2 cups of water, as recipe is written) to a pot and bringing to a pot.
Then reduce to a simmer and cover with a lid, cooking until soft, about 20 minutes.
2️⃣ Step Two: Cook crispy tofu
While the rice is cooking, heat a large pan over medium-high heat, then add half of sesame oil.
Add cut tofu cubes cook until brown and crispy, about 20 minutes.
👉 Tofu tip: To get tofu crispy, let it cook for 4-5 minutes per side and don’t stir until it is brown and crispy. Then stir to cook all sides. Or, if you want to bake the tofu, use my guide to creating crispy tofu in the oven.
3️⃣ Step Three: Cook broccoli and onions
In another pan, add remaining half of sesame oil over medium-high heat. Add broccoli and onions, stirring to coat in oil.
Then cover with a lid and cook until the vegetables are soft and begin to brown, about 15 minutes.
👉 Veggie tip: If the vegetables are beginning to get too brown, add a small amount of water to the pan to help soften the vegetables.
4️⃣ Step Four: Make sesame ginger soy sauce
In a small bowl, add soy sauce, rice vinegar, sesame oil, ginger, and garlic. Whisk to combine, then set aside.
4️⃣ Step Four: Build the bowl
When all ingredients are done, build the bowls by adding the cooked rice, cooked vegetables, shredded carrots, and crispy tofu.
Sprinkle with green onions and sesame seeds, then drizzle with the sesame ginger soy sauce.
❓ Recipe questions + quick tips
Tofu can be cooked until crispy by either deep frying it in oil, pan frying in a small amount of oil, or baking at high heats. To get tofu extra crispy, make sure to drain it and press it to release most of it’s moisture. If cooking in a pan or in the oven, cook it low and slow and make sure to get each side of the tofu crispy before flipping.
Any type of rice works well with a tofu and vegetable, but sticky white or brown rice varieties will soak up sauces well.
Any type of sauce works well with a tofu and vegetable bowl, but a light soy-based sauce works well to soak into the rice for extra flavor. You can add other flavorings like ginger, garlic, or even red pepper for a touch of spice.
🧊 How to store and reheat
- Refrigerator storage: Store leftover bowl ingredients in an airtight container in the refrigerator for up to 4-5 days.
- Freezer storage: Freeze in a freezer-friendly bag or container for up to one month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating.
- Reheat instructions: To reheat, cook for 5 minute in a pan on the stove or 2 minutes in the microwave.
👉 More easy tofu bowl recipes
Want more x recipes? Try Tempeh Sweet Potato Kale Salad, Yellow Tofu Curry Bowl, Ginger Soy Tofu Bowl, or Sheet Pan Tofu Fajita Bowls.
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Crispy Tofu and Broccoli Rice Bowl
Ingredients
Bowl Ingredients
- 1 cup dry rice, brown or white
- 2 cups water, for cooking rice
- 4 teaspoons sesame oil, divided
- 1 8-ounce block extra firm tofu, pressed and cut into cubes
- 2 cups broccoli florets
- 1 medium carrot, shredded or cut into strips
- ½ medium onion, thinly sliced
- 2 single green onions, thinly sliced (whites and greens)
- 1 teaspoon sesame seeds, for garnish
Sauce Ingredients
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
Instructions
- Cook rice: Cook rice according to package instructions. Typically this means adding the rice with double the amount of water (so 1 cup dry rice with 2 cups water, as recipe is written) to a pot and bringing to a pot. Then reduce to a simmer and cover with a lid, cooking until soft, about 20 minutes.
- Cook crispy tofu: Heat a large pan over medium-high heat, then add half of 4 teaspoons sesame oil. Add 1 8-ounce block extra firm tofu cubes cook until brown and crispy, about 20 minutes. To get tofu crispy, let it cook for 4-5 minutes per side and don’t stir until it is brown and crispy. Then stir to cook all sides.
- Cook vegetables: In another pan, add remaining half of 4 teaspoons sesame oil over medium-high heat. Add 2 cups broccoli florets and ½ medium onion, stirring to coat in oil. Then cover with a lid and cook until the vegetables are soft and begin to brown, about 15 minutes. If the vegetables are beginning to get too brown, add a small amount of water to the pan to help soften the vegetables.
- Make sauce: In a small bowl, add ¼ cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons minced ginger, and 1 teaspoon minced garlic. Whisk to combine, then set aside.
- Build bowl: When all ingredients are done, build the bowls by adding the cooked rice, cooked vegetables, shredded 1 medium carrot, and crispy tofu. Sprinkle with 2 single green onions and 1 teaspoon sesame seeds, then drizzle with the sesame ginger soy sauce.
Equipment
- 1 medium pot
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