Takeoff Tofu and Vegetable Bowl

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

Crispy marinated tofu paired with steamed vegetables and a tangy sesame dressing, creating a satisfying plant-based meal with bright, balanced flavors. This asian-inspired vegan ready in about 45 minutes pairs pressed and cubed 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 380 calories and feeds 2, 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: 20 min Cook: 25 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1/2 tsp garlic powder in a bowl. Add 14 oz cubed tofu and marinate for 15 minutes.
  2. Step 2: Steam 1.5 cups broccoli florets and 1 cup carrot sticks in a pot for 5 minutes until crisp-tender. Drain and set aside.
  3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Remove tofu from marinade (reserving marinade) and cook for 4-5 minutes per side until golden brown. In a small bowl, whisk 1 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, and 1 tsp maple syrup for the dressing.
  4. Step 4: Serve over 1 cup cooked rice, topped with steamed vegetables and crispy tofu. Drizzle with dressing and sprinkle with 1 tbsp sesame seeds.

Frequently asked questions

How long does Takeoff Tofu and Vegetable Bowl take to make?

Total time is about 45 minutes (20 min prep + 25 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 Takeoff Tofu and Vegetable 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 pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Takeoff Tofu and Vegetable 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 Takeoff Tofu and Vegetable Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Takeoff Tofu and Vegetable Bowl?

Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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