Lemon-Ginger Rice Bowl with Tofu and Edamame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan rice bowl featuring marinated tofu, steamed edamame, and a zesty lemon-ginger dressing for a refreshing and balanced meal. This asian-inspired healthy bowls (vegan) ready in about 30 minutes pairs block, pressed and cubed firm tofu, cooked jasmine rice, shelled, steamed edamame for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp lemon juice, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp sesame oil to create the dressing.
  2. Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 4-5 minutes per side until golden and crispy on all sides.
  3. Step 3: Pour half of the lemon-ginger dressing over the tofu in the skillet and toss gently to coat. Cook for 1 more minute until the sauce thickens slightly.
  4. Step 4: In serving bowls, divide 2 cups cooked jasmine rice and top each with 1/2 cup steamed shelled edamame and the glazed tofu cubes.
  5. Step 5: Drizzle remaining dressing over each bowl, then sprinkle with 2 sliced green onions, 1 tbsp toasted sesame seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Serve warm.

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Frequently asked questions

How long does Lemon-Ginger Rice Bowl with Tofu and Edamame take to make?

Total time is about 30 minutes (15 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 Lemon-Ginger Rice Bowl with Tofu and 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 cooked jasmine rice from drying out.

Can I substitute ingredients in Lemon-Ginger Rice Bowl with Tofu and 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 Lemon-Ginger Rice Bowl with Tofu and 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 Lemon-Ginger Rice Bowl with Tofu and Edamame vegan?

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

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