Ginger-Scallion Tofu Bowls with Sesame Rice
Silky baked tofu smothered in a savory-sweet ginger-scallion sauce over fluffy jasmine rice, ready in 20 minutes. This asian-inspired asian (vegan, gluten-free) ready in about 35 minutes pairs block, pressed and cubed firm tofu, uncooked jasmine rice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.
Ingredients
- 14 oz block, pressed and cubed firm tofu
- 1 cup, uncooked jasmine rice
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp, grated fresh ginger
- 4, thinly sliced (white and green parts separated) scallions
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Cook jasmine rice according to package instructions (1 cup rice + 1.5 cups water, simmer 15 minutes).
- Step 2: Whisk soy sauce, rice vinegar, maple syrup, grated ginger, 2 tbsp scallion whites, sesame oil, cornstarch, and water in a bowl until smooth.
- Step 3: Heat a non-stick skillet over medium-high; add tofu cubes and cook 4-5 minutes per side until golden brown and crispy.
- Step 4: Pour sauce mixture over tofu, stirring constantly until thickened and glossy (1-2 minutes), then stir in remaining 2 tbsp scallion greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Tofu Bowls with Sesame Rice take to make?
Total time is about 35 minutes (15 min prep + 20 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 Sesame Rice?
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 uncooked jasmine rice from drying out.
Can I substitute ingredients in Ginger-Scallion Tofu Bowls with Sesame Rice?
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 Sesame Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame Rice vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
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