Soy-Glazed Tofu and Vegetable Rice Bowl

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

Pan-fried tofu glazed in a savory soy sauce served over fluffy steamed rice with sautéed seasonal vegetables. This asian fusion-inspired vegetarian 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

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Instructions

  1. 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.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and 2 minced garlic cloves.
  3. 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.
  4. 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.
  5. Step 5: Divide 3 cups cooked jasmine rice between bowls. Top with the glazed tofu and vegetables.
  6. Step 6: Garnish with 2 sliced scallions and 1 tsp sesame seeds before serving.

Frequently asked questions

How long does Soy-Glazed Tofu and Vegetable Rice Bowl take to make?

Total time is about 25 minutes (10 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 Soy-Glazed 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 Soy-Glazed 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 Soy-Glazed 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 Soy-Glazed Tofu and Vegetable Rice Bowl vegetarian?

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

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