Ginger Soy Tofu Bowl
Ginger Soy Tofu Bowl, a plant-based protein-packed brown rice bowl with crispy ginger soy tofu, edamame, shaved carrots, and green onions. An easy yet flavorful healthy tofu bowl recipe!
- 1 cup brown rice, dry
- 1 teaspoon sesame oil
- 8 ounces extra firm tofu
- 1 cup edamame
- 1 large carrot
- ½ cup green onions, sliced
- 1 tablespoon sesame seeds
- ¼ cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon mirin
- 1 teaspoon ground dried ginger
- 1 teaspoon ground dried garlic
Cook rice: Add 1 cup brown rice and 2 cups water to a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook until soft, about 20 minutes.
Cook tofu until crispy: Heat sesame oil in medium-low heat. Add tofu and let sit without moving for 3-5 minutes, or until brown. Stir and let tofu brown again. Repeat until tofu cubes have dried and begin to become crispy.
Prep vegetables: To make edamame, bring 2 cups water to a boil, add edamame, and cook 5 minutes. Then remove edamame to a bowl until ready to build bowls. To prepare carrots, simply wash carrots and then shred with a vegetable shredding tool. Set aside until ready to build bowls. To prepare the green onions, simply wash and thinly slice white and green parts, then set aside.
Make the ginger soy sauce: Add soy sauce, rice wine vinegar, mirin, ground ginger, and ground garlic to a small bowl and whisk to combine.
Build the bowls: Add brown rice, edamame, carrots and tofu to bowl. Top with the ginger soy sauce and sprinkle with sesame seed. Then enjoy!
Leftovers and Storage: This bowl is great for leftovers and will keep for up to 5-7 days in the refrigerator.
Serving: 1serving, Calories: 302kcal, Carbohydrates: 48g, Protein: 14g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 619mg, Potassium: 523mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3132IU, Vitamin C: 6mg, Calcium: 96mg, Iron: 3mg