Soy-Glazed Tofu and Vegetable Rice Bowl

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

Pan-fried tofu glazed in a savory soy sauce served over fluffy steamed rice with sautéed seasonal vegetables. This Asian Fusion-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, 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 3, 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 350 cal/serving

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Ingredients

14 oz (400g), pressed and cut into 1/2-inch cubes firm tofu
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
2 cloves, minced garlic
1 cup broccoli florets
1 medium, thinly sliced carrot
3 cups cooked jasmine rice
2, sliced for garnish scallions
1 tsp for garnish sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes on each side until golden brown and crisp.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and 2 minced garlic cloves.
Step 3: Push tofu to one side of the skillet. Add 1 cup broccoli florets and 1 thinly sliced medium carrot to the other side. Sauté vegetables for 4 minutes until tender-crisp.
Step 4: Pour the soy sauce mixture over the tofu and vegetables, stirring gently to coat and glaze everything. Cook for 2 more minutes until sauce thickens and glazes tofu.
Step 5: Divide 3 cups cooked jasmine rice between bowls. Top with the glazed tofu and vegetables.
Step 6: Garnish with 2 sliced scallions and 1 tsp sesame seeds before serving.