Tofu Rice Bowls with Vegetables
Tofu Rice Bowls are a healthy lunch or dinner. The bowl is filled with fresh Asian flavors and vegetables served over rice.
Servings: 4 servings
- ⅓ cup soy sauce
- 2 tsp sugar
- 2 Tbsp rice vinegar
- 1 Tbsp Sambal Oelek hot sauce, or sriracha
- ¼ cup water
- 3 Tbsp sesame oil
- 2 tsp cornstarch
- 14 ounce block Firm Tofu, cut into 8 equal rectangular pieces
- 1 Tbsp olive oil, or canola oil
- 1 tsp black pepper, freshly ground
- 1 tsp salt
- 3 cups rice, cooked white or brown
- 1 cup broccoli florets, steamed
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1 cup carrots, cut into rounds
- ¼ cup cilantro leaves
- ½ cup scallions, sliced on a diagonal, white and light green part, divided
- 2 Tbsp sesame seeds, divided
- 1 lime, sliced in wedges
In a medium bowl whisk together soy sauce, sugar, rice vinegar, Sambal, water, sesame oil, and cornstarch, making sure sugar is completely dissolved.
Reserve about 1/2 cup of the sauce, in a small bowl, for serving with finished rice bowls.
In a large non-stick skillet add canola oil and heat over medium. Once the oil is shimmering, but not smoking, lay the tofu in a single layer in the pan. Sprinkle with salt and pepper.
Cook without turning or moving for 4 minutes. Gently turn and cook on the other side. Tofu should be a light golden brown.
Drizzle sauce over the tofu in the pan. Bring to a boil. Remove from the heat. The sauce will be thick and syrupy. If too thick add a tsp of water to get the desired consistency. Sprinkle with 1 tablespoon scallions and 1 teaspoon sesame seeds.
Assembling the Rice Bowls
Prepare 4 bowls. Fill each bowl with 3/4 cup of cooked rice, 2 pieces of tofu, broccoli, spinach, carrots, cherry tomatoes, remaining scallions, and sesame seeds. Garnish with cilantro leaves.Drizzle with remaining reserved sauce and serve with lime wedges
Calories: 419kcal | Carbohydrates: 43g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Sodium: 1807mg | Potassium: 465mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7278IU | Vitamin C: 40mg | Calcium: 224mg | Iron: 4mg