Tofu Rice Bowl
This tofu rice bowl is a simple, flavorful meal made with crispy tofu, fluffy rice, and fresh veggies. It’s easy to make, customizable, and perfect for a quick lunch or dinner.
Servings: 4
Calories: 441kcal
Ingredients
For the tofu:
- 1 (14-ounce) block firm or extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon vinegar I used rice vinegar
- 3 tablespoons cornstarch
- 1 tablespoon oil for cooking, I used canola oil
For the sauce:
- 3 tablespoons vegetable broth or water
- 2 tablespoons soy sauce
- 1 tablespoon vinegar I used rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil optional
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
For the bowl:
- 1 cup uncooked long-grain rice white or brown
- 1 ½ cups shelled edamame cooked
- 1 ½ cups cucumber sliced
- 1 cup shredded carrot
- ¼ cup green onion sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the rice according to package instructions.
- Press the tofu by wrapping it in a clean kitchen towel and placing something heavy on top for 10–15 minutes. You can also use a tofu press if you prefer. This step is optional, but it helps the tofu get crispier.
- Cut the tofu into cubes and place them in a bowl. Add the soy sauce and rice vinegar, then gently toss to coat.
- Add the tofu to a large zip-top bag along with the cornstarch, seal it, and shake until evenly coated. You can also toss everything together in a bowl if you prefer.
- Heat the oil in a large pan over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides.
- In a small bowl, whisk together the vegetable broth or water, soy sauce, rice vinegar, sugar, cornstarch, ground ginger, garlic powder, and sesame oil.
- Pour the sauce into the pan with the tofu and cook for 1–2 minutes, stirring, until the sauce thickens and coats the tofu.
- Assemble the bowls by dividing the rice among serving bowls. Top with the tofu, edamame, cucumber, carrot, and green onions. Sprinkle with sesame seeds and serve immediately.
Notes
- Store in airtight containers in the fridge for up to 3–4 days, ideally keeping the components separate.
- Freeze the cooked tofu and rice for up to 2 months.
- Reheat the tofu and rice in the microwave or in a pan until heated through.
- Add a splash of water or broth if needed to keep it from drying out.
- Assemble with fresh veggies just before serving for the best texture.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 63g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 831mg | Potassium: 535mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5468IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 4mg
