Sesame-Ginger Tofu and Vegetable Rice Bowl

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A wholesome vegan rice bowl with pan-fried tofu, sautéed vegetables, and a savory sesame-ginger glaze. This Korean recipe (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.

Ingredients

• 14 oz (400 g) firm tofu
• 1 cup uncooked jasmine rice
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 3 cloves minced garlic
• 2 cups broccoli florets
• 1 cup shredded carrots
• 2 stalks green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp rice vinegar
• 1 tsp maple syrup

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

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.