Vegan Classic Tofu Rice Bowls

Total time1 hr 5 min

Prep time20 min

Cook time30 min

Crispy golden tofu cubes take center stage here, pan-fried until deeply browned on every side, then tossed with a glossy garlic-ginger sauce that clings to every bite. Bright broccoli, julienned carrot, and thin strips of red bell pepper add crunch and color, stir-fried just until tender-crisp so they hold their bite against the fluffy jasmine rice underneath. A splash of rice vinegar and sesame oil keeps the sauce balanced and savory, while fresh scallions and a scatter of sesame seeds finish each bowl with texture and brightness. It's the kind of weeknight dinner that comes together in one skillet and still feels like a proper takeout-style meal. This one's an easy, satisfying pick for a vegan dinner rotation, especially if you like a drizzle of chili garlic sauce or sriracha on top for heat.

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice
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2 ¼ cups water
½ tsp salt

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp cornstarch
½ tsp salt
2 tbsp neutral oil (such as avocado oil or canola oil)

For the sauce

3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tsp fresh ginger, finely grated
2 cloves garlic, minced
1 tsp cornstarch

For the vegetables

1 tbsp neutral oil (such as avocado oil or canola oil)
2 cups broccoli florets, cut into bite-sized pieces
1 red bell pepper, thinly sliced
1 medium carrot, julienned or thinly sliced
3 scallions, thinly sliced, white and green parts separated

For serving

1 tbsp sesame seeds (optional)
1–2 tsp chili garlic sauce or sriracha (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cast iron pan on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
2
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes until the water is fully absorbed. Remove from heat and let steam, covered, for 5 minutes.

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