Sesame-Ginger Tofu Buddha Bowls with Crispy Edamame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed, gluten-free bowl featuring crispy tofu, nutty edamame, and a vibrant ginger-sesame sauce for an effortless weeknight dinner. This Asian-inspired vegetarian recipe (gluten free, high protein), ready in about 40 minutes, pairs firm tofu, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 10 min Cook: 30 min Serves 4 Asian cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 12 oz cubed tofu with 1 tbsp sesame oil and 1/2 tbsp soy sauce; spread on a parchment-lined baking sheet and bake for 25 minutes until golden and crispy.
  2. Step 2: While tofu bakes, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 1 tsp sesame oil in a small bowl for the sauce.
  3. Step 3: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add 1 cup shelled edamame and cook for 3 minutes until heated through and slightly crispy.
  4. Step 4: Divide 2 cups cooked brown rice between bowls. Top with crispy tofu, edamame, 1 cup julienned carrots, and 1/4 cup thinly sliced green onions.
  5. Step 5: Drizzle with 3 tbsp prepared sauce and sprinkle with 1 tbsp sesame seeds. Serve warm.

Related recipes