Go Back
Delicious Crispy Sesame Ginger Tofu Bowls recipe photo
Print Recipe Save it for later

Crispy Sesame Ginger Tofu Bowls

This Crispy Sesame Ginger Tofu Bowls recipe is bursting with bold flavors and crunchy textures—perfect for an easy, nutritious weeknight dinner!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free Option, Quick, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 1 block firm tofu pressed and cubed
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1 tablespoon cornstarch
  • 2 cups cooked rice or quinoa
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup shredded carrots
  • 2 green onions sliced
  • sesame seeds for garnish

Instructions

  • Press your block of firm tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes. Then cut into 1-inch cubes.
  • In a medium bowl, gently toss the tofu cubes with 1 tablespoon of cornstarch until evenly coated.
  • In a small bowl, mix together 2 tablespoons sesame oil, 3 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1 tablespoon honey or maple syrup. Stir well to combine.
  • Heat a large skillet over medium-high heat. Add a drizzle of sesame oil and place tofu cubes in the pan, leaving space between them. Cook undisturbed for 3-4 minutes until the bottoms are crispy and golden. Flip and cook other sides for about 8-10 minutes total. Remove tofu and set aside.
  • In the same pan, add broccoli florets and red bell pepper slices. Stir-fry for 4-5 minutes until they start to soften but remain crisp. Add shredded carrots and cook for another 2 minutes.
  • Return tofu to the pan with the veggies. Pour sesame ginger sauce over everything and toss gently to coat. Allow sauce to warm through and thicken slightly, about 2 minutes.
  • Divide cooked rice or quinoa between bowls. Top each with tofu and vegetable mixture. Garnish with sliced green onions and a sprinkle of sesame seeds.

Equipment

  • Cast iron skillet or non-stick pan
  • Mixing Bowls
  • Grater
  • Sharp knife and cutting board
  • Measuring Spoons
  • Rice cooker or pot

Notes

  • Pressing tofu well is key for achieving a crispy texture.
  • Use maple syrup instead of honey for a vegan-friendly version.
  • Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a skillet to maintain crispiness.
  • Substitute vegetables as desired, like snap peas or zucchini for bell peppers.
  • Reduce soy sauce if the sauce tastes too salty, or add a splash of water or extra honey to balance flavors.