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!
Ingredients
- 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
Instructions
- 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!
Notes
Leftovers and Storage: This bowl is great for leftovers and will keep for up to 5-7 days in the refrigerator.
Nutrition
Serving: 1servingCalories: 302kcalCarbohydrates: 48gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 619mgPotassium: 523mgFiber: 5gSugar: 4gVitamin A: 3132IUVitamin C: 6mgCalcium: 96mgIron: 3mg
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