Tofu Ginger Brown Rice Bowl

Name: Tofu Ginger Brown Rice Bowl
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 bowl
Cuisine: Asian
Ingredients: 220 g Tofu (Firm); 120 g Brown Rice; 180 g Broccoli; 100 g Carrot; 25 g Soy Sauce; 10 g Fresh Ginger; 6 g Garlic; 8 g Sesame Oil (Toasted); 15 g Green Onion

Crispy pan-seared tofu with broccoli and carrots in a soy-ginger sauce, served over brown rice. Balanced plant protein with satisfying crunch.

Prep: 12 min

Cook: 18 min

430 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

220 gTofu (Firm)(more recipes)
firm, pressed and cubed
120 gBrown Rice (more recipes)
dry
180 gBroccoli (more recipes)
florets
100 gCarrot (more recipes)
sliced
25 gSoy Sauce (more recipes)
10 gFresh Ginger (more recipes)
grated
6 gGarlic (more recipes)
minced
8 gSesame Oil (Toasted)(more recipes)
15 gGreen Onion (more recipes)
optional
sliced

Instructions

1
Cook brown rice according to package directions, about 25 minutes.
2
Heat sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook 5-6 minutes until golden on most sides. Remove and set aside.
3
Add broccoli and carrots to the same pan. Cook 4-5 minutes until tender-crisp.
4
Stir in minced garlic and grated ginger, cook 30 seconds until fragrant.
5
Return tofu to the pan. Add soy sauce and toss for 1-2 minutes to coat everything.
6
Serve over brown rice. Top with sliced green onions if using.