Description
A flavorful and nutritious Tofu & Veggie Rice Bowl featuring crispy pan-fried tofu, vibrant stir-fried vegetables, and a savory-sweet sauce served over wholesome brown rice. Perfect for a healthy vegetarian dinner packed with protein and fiber.
Ingredients
Scale
Tofu and Vegetables
- 1 block extra-firm tofu, pressed and cubed
- 2 cups cooked brown rice
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the tofu: Pat the tofu dry and press out excess moisture with paper towels to ensure it crisps up when cooked.
- Marinate the tofu: In a bowl, toss the tofu cubes with olive oil, 1 tablespoon soy sauce, sesame oil, garlic powder, and ground ginger to infuse flavor.
- Cook the tofu: Heat a nonstick skillet over medium-high heat. Add the tofu cubes and cook for 8 to 10 minutes, turning occasionally until golden brown and crisp on all sides. Remove tofu from skillet and set aside.
- Stir-fry the vegetables: In the same skillet, add broccoli florets, sliced red bell pepper, shredded carrots, and snap peas. Stir-fry for 5 to 6 minutes until vegetables are tender-crisp, retaining their vibrant color and crispness.
- Make the sauce: In a small bowl, whisk together low-sodium soy sauce, honey or maple syrup, rice vinegar, sriracha, cornstarch, and water until smooth.
- Combine sauce with veggies: Pour the sauce into the skillet with vegetables and cook for 1 to 2 minutes, stirring constantly until the sauce thickens slightly and coats the veggies.
- Toss tofu with sauce and veggies: Return the cooked tofu to the skillet and toss everything together to coat the tofu evenly with the sauce and vegetables.
- Assemble the bowls: Divide the cooked brown rice evenly into serving bowls.
- Serve and garnish: Top each rice bowl with the tofu and vegetable mixture. Garnish with sliced green onions and sesame seeds before serving for added flavor and texture.
Notes
- For extra crunch, top the bowl with chopped peanuts or cashews.
- Quinoa or cauliflower rice can be substituted for brown rice to vary the grain base.
- Pressing the tofu thoroughly removes moisture and helps it become crispy when pan-fried.
