Crispy Tofu and Broccoli Rice Bowl
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!
Equipment
- 1 large pan
- 1 medium pot
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.
Notes
Prep ahead: Cook rice, cook the crispy tofu, cook the broccoli and onions, shred the carrots, and make the sauce up to 3-4 days ahead of serving.
Leftovers and storage: Store leftover bowl ingredients in an airtight container in the refrigerator for up to 4-5 days. 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. To reheat, cook for 5 minute in a pan on the stove or 2 minutes in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free.
Nutrition
Serving: 1servingCalories: 278kcalCarbohydrates: 44gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 609mgPotassium: 333mgFiber: 3gSugar: 2gVitamin A: 2837IUVitamin C: 43mgCalcium: 58mgIron: 1mg
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