Sesame-Ginger Tofu and Vegetable Rice Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome vegan rice bowl with pan-fried tofu, sautéed vegetables, and a savory sesame-ginger glaze. This korean (vegan, gluten-free option) ready in about 40 minutes pairs 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 400 calories and feeds 3, 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.

Prep: 20 min Cook: 20 min Serves 3 Korean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Cook rice according to package instructions and keep warm.
  2. Step 2: Press 14 oz firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  3. Step 3: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add tofu cubes and pan-fry for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
  4. Step 4: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  5. Step 5: Add 2 cups broccoli florets and 1 cup shredded carrots, stir-frying for 5 minutes until vegetables are tender-crisp.
  6. Step 6: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp maple syrup. Pour this sauce over the vegetables and toss to coat.
  7. Step 7: Return the crispy tofu to the skillet, stir gently for 2 minutes until tofu is heated through and glazed.
  8. Step 8: Serve the tofu and vegetables over the cooked jasmine rice, garnish with 2 chopped green onions and 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Sesame-Ginger Tofu and Vegetable Rice Bowl take to make?

Total time is about 40 minutes (20 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 Sesame-Ginger Tofu and Vegetable Rice Bowl?

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 firm tofu from drying out.

Can I substitute ingredients in Sesame-Ginger Tofu and Vegetable Rice Bowl?

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 Sesame-Ginger Tofu and Vegetable Rice Bowl for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sesame-Ginger Tofu and Vegetable Rice Bowl vegan?

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

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