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- 14 oz firm tofu, pressed and cubed - 1 cup brown rice or quinoa (gluten-free option) - 2 cups mixed vegetables (bell peppers, broccoli, snap peas) - 3 tablespoons soy sauce - 2 tablespoons freshly grated ginger - 1 tablespoon honey or maple syrup - 1 garlic clove, minced - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 teaspoon sesame seeds - Chopped green onions for garnish Gathering fresh ingredients makes a big difference. I love using firm tofu for this dish. It holds its shape and absorbs flavors well. Press the tofu first. This step helps remove extra moisture. You want it to be ready to soak up the ginger soy glaze. For the base, I often choose brown rice. It adds a nutty taste and fiber. Quinoa is another great option. It’s gluten-free and adds a nice crunch. You can mix it up based on what you have at home. The mixed vegetables bring color and texture. I like using bell peppers, broccoli, and snap peas. Their bright colors make the bowl more fun. You can pick any of your favorites to switch it up. Now, let’s talk about the sauce. Soy sauce is a must for that umami kick. Freshly grated ginger adds warmth and zest. Honey or maple syrup gives a touch of sweetness. Don’t skip the garlic; it adds depth. Rice vinegar brings a nice tang and balances the flavors. Finally, the cooking oils add richness. Sesame oil gives a unique flavor. Olive oil is great for cooking the tofu. Topping with sesame seeds and green onions makes your dish look pretty and adds a fresh taste. This mix of ingredients makes for a hearty and satisfying meal. You’ll love how everything comes together in these Ginger Soy Glazed Tofu Bowls! {{ingredient_image_1}} - Cook rice or quinoa as per package instructions. Cooking grains is simple. For rice, boil water, add rice, and simmer. For quinoa, rinse it first, then use a 2:1 water ratio. Bring to a boil, then simmer until it’s fluffy. This step ensures a nice base for your bowl. - Whisk together soy sauce, ginger, honey/maple syrup, and garlic. In a bowl, combine three tablespoons of soy sauce, two tablespoons of grated ginger, one tablespoon of honey or maple syrup, and one minced garlic clove. Mix well until smooth. This glaze gives the tofu a rich and sweet flavor. - Heat oils, cook tofu until golden, coat with glaze, and thickening duration. In a non-stick skillet, heat one tablespoon of sesame oil and one tablespoon of olive oil over medium heat. Once hot, add 14 ounces of pressed and cubed tofu. Cook for 5-7 minutes, turning often until golden brown. Pour the ginger soy glaze over the tofu and stir gently. Cook for another 3-4 minutes until the glaze thickens and coats the tofu nicely. - Steam or sauté mixed vegetables until tender-crisp. You can steam your mixed vegetables, like bell peppers, broccoli, and snap peas, for about 3-4 minutes. They should stay bright and crisp. If you prefer a little more flavor, sauté them in a separate pan with a splash of water or oil. - Layer rice/quinoa, top with tofu, vegetables, and garnishes. Take a serving of rice or quinoa and place it in a bowl. Add the ginger soy glazed tofu on top, followed by the steamed vegetables. For extra flavor, drizzle with rice vinegar, sprinkle with sesame seeds, and add chopped green onions. Enjoy your colorful and tasty meal! To get great tofu, start by pressing it. Wrap the tofu in a clean kitchen towel. Place something heavy on top, like a cast iron skillet. Let it sit for at least 15 minutes. This helps remove excess water. Properly pressed tofu absorbs flavors better. For crispy tofu, use high heat. Heat your skillet until it’s hot. Add oil before the tofu. Cook it for about 5-7 minutes. Make sure to turn it to get even browning. You want it golden on all sides. This gives it a nice crunch. Want to kick up the taste? Try adding spices like red pepper flakes or black pepper. For a tangy twist, drizzle some lime juice over the dish. You can also mix in a bit of miso paste into the glaze. Marinated tofu is a game changer. Let the tofu sit in the ginger soy glaze for 30 minutes or even overnight. This gives it a deeper flavor. The longer it marinates, the better it tastes. For sides, serve with a simple salad or steamed greens. Roasted sweet potatoes or bok choy make great additions too. You can also add avocado slices for creaminess. If you’re prepping meals, these bowls are perfect. They store well in the fridge. You can make several at once. For dinner parties, serve the bowls buffet-style. This way, guests can customize their plates. Pro Tips Press Tofu Well: Ensure you press the tofu for at least 30 minutes to remove excess moisture, allowing it to absorb the glaze better. Customize Your Veggies: Feel free to use any seasonal vegetables you like! Just make sure they are cut into similar sizes for even cooking. Glaze Variations: Experiment with different sweeteners like agave syrup or try adding a splash of sriracha for a spicy kick! Make it Ahead: This dish is perfect for meal prep! Cook the tofu and veggies in advance and store them separately for easy assembly during the week. {{image_2}} If you need a gluten-free option, look for gluten-free soy sauce. Brands like tamari work great in this dish. If you want to skip honey, use maple syrup or agave syrup. Both will add a nice sweetness. Tofu is tasty, but you can swap it out for tempeh or seitan. These options have great textures and flavors. If you want even more protein, add some beans. Black beans or chickpeas work well in these bowls. Use seasonal vegetables for freshness. You can try zucchini, carrots, or asparagus. Frozen vegetables are also a smart choice. They are quick and easy to use, saving you time in the kitchen. Just steam or sauté them like you would with fresh veggies. To store leftover ginger soy glazed tofu bowls, let them cool down. Use airtight containers to keep them fresh. Place the tofu, rice or quinoa, and veggies in separate sections if possible. This helps keep the textures nice. Refrigerate them right away. They will stay good for up to 4 days. To reheat tofu without losing its texture, use a skillet. Heat the skillet over medium heat. Add a splash of water or a little oil to help steam the tofu. Place the tofu in the skillet and cook for about 5 minutes. Stir it gently until it warms up. This method keeps your tofu nice and crispy. You can freeze tofu bowls, but it’s best to freeze the tofu and grains separately. This helps maintain their quality. Wrap the tofu tightly in plastic wrap or foil. Use a freezer-safe bag for grains. When ready to eat, thaw them in the fridge overnight. Reheat as usual, and enjoy! To make crispy tofu, you need to press it well. Remove excess water by wrapping the tofu in a towel and placing something heavy on top. After pressing, cut it into cubes. Heat sesame oil and olive oil in a skillet. Cook the tofu for 5-7 minutes until golden brown. Flip the cubes often for even cooking. The right amount of oil and heat helps achieve that perfect crunch. Yes, you can use other grains. Barley, farro, or millet work well too. These grains add different textures and flavors to your bowls. You could even try couscous for a quick option. Just make sure to cook them according to their package instructions. Yes, this recipe is vegan. It uses tofu, which is plant-based. Instead of honey, you can use maple syrup for sweetness. All the ingredients are suitable for a vegan diet, making this dish both healthy and delicious. This dish lasts about 3-4 days in the fridge. Store the tofu and veggies in an airtight container. Keep the rice or quinoa separate if you can. This helps maintain their texture and flavor. This post shared a simple tofu bowl recipe using grains and fresh veggies. You learned how to prepare a tasty ginger soy glaze and cook tofu until crispy. We discussed tips on flavor enhancement and variations like ingredient swaps. Storing leftovers and reheating methods ensure you enjoy this dish later. Now, you can create a delicious, healthy meal that fits your taste. Enjoy making this dish your own!

Ginger Soy Glazed Tofu Bowls

A delicious and healthy bowl featuring tofu glazed in a ginger soy sauce, served with rice or quinoa and mixed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 cup brown rice or quinoa
  • 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seeds
  • to taste chopped green onions for garnish

Instructions
 

  • Start by preparing the rice or quinoa according to the package instructions. Typically, this involves boiling water, adding the grains, and simmering until cooked through.
  • In a large bowl, whisk together the soy sauce, grated ginger, honey or maple syrup, and minced garlic to create the glaze.
  • Heat the sesame oil and olive oil in a non-stick skillet over medium heat.
  • Once the oil is hot, add the pressed and cubed tofu to the skillet and cook for about 5-7 minutes, turning occasionally until it's golden brown on all sides.
  • Pour the ginger soy glaze over the cooked tofu, stirring gently to coat evenly. Cook for an additional 3-4 minutes, allowing the glaze to thicken slightly and become sticky.
  • While the tofu is cooking, steam the mixed vegetables until they are tender but still crisp, about 3-4 minutes. You can also sauté them in another skillet with a splash of water or oil if preferred.
  • Once everything is cooked, assemble your bowls by placing a serving of rice or quinoa at the bottom. Top with the ginger soy glazed tofu and a generous helping of steamed vegetables.
  • Drizzle with rice vinegar, sprinkle with sesame seeds, and add chopped green onions for garnish.

Notes

Enjoy your beautifully presented bowls garnished with fresh green onions, and serve with extra soy sauce on the side for those who like a bit more flavor!
Keyword gluten-free, healthy, tofu