Ginger-Scallion Tofu Bowls with Crispy Edamame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu paired with nutty edamame and a vibrant ginger-scallion sauce, served over fluffy jasmine rice for a satisfying Asian-inspired meal. This asian-inspired asian (vegetarian) ready in about 40 minutes pairs shelled and steamed edamame, cooked jasmine rice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (8 ratings) Prep: 25 min Cook: 15 min Serves 2 Asian cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat tofu cubes dry with paper towels, then toss with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add tofu in a single layer and cook for 4-5 minutes per side until golden brown and crisp around the edges, flipping carefully with a spatula.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 tbsp white scallion slices. Pour sauce over tofu and simmer for 2 minutes until glossy and slightly thickened.
  4. Step 4: Divide cooked jasmine rice between bowls, top with crispy tofu and edamame, then drizzle with remaining sauce. Garnish with reserved green scallions and 1 tsp sesame oil.

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Frequently asked questions

How long does Ginger-Scallion Tofu Bowls with Crispy Edamame take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Tofu Bowls with Crispy Edamame?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shelled and steamed edamame from drying out.

Can I substitute ingredients in Ginger-Scallion Tofu Bowls with Crispy Edamame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Tofu Bowls with Crispy Edamame for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Scallion Tofu Bowls with Crispy Edamame vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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