Ginger-Scallion Tofu Bowls with Sesame Rice

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Silky baked tofu smothered in a savory-sweet ginger-scallion sauce over fluffy jasmine rice, ready in 35 minutes. This Asian recipe (vegan, gluten-free), ready in about 35 minutes, pairs firm tofu, 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 rice, quinoa, or a quick salad. 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cook jasmine rice according to package instructions (1 cup rice + 1.5 cups water, simmer 15 minutes).
2. 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.
3. 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.
4. Step 4: Pour sauce mixture over tofu, stirring constantly until thickened and glossy (1-2 minutes), then stir in remaining 2 tbsp scallion greens.