Ginger Sesame Tofu and Broccoli Rice Bowls
Easy skillet-cooked tofu and broccoli served over steamed rice, tossed in a flavorful ginger sesame sauce for a quick and comforting dinner bowl.
Ingredients
Check ingredients as you go.
- Tofu and Veggies
- Rice
- Tofu and Veggies
- Sauce
- Garnish
Let’s make it
Tofu and Veggies
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
Tofu and Veggies
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for about 5-7 minutes on each side until golden and crispy. Remove tofu from skillet and set aside.
Tofu and Veggies
In the same skillet, add the remaining 1 tablespoon vegetable oil and add broccoli florets. Sauté for about 5-6 minutes until bright green and tender-crisp.
Sauce
While broccoli cooks, whisk together grated ginger, minced garlic, soy sauce, sesame oil, honey, rice vinegar, and red pepper flakes (if using) in a small bowl to make the sauce.
Tofu and Veggies
Return the cooked tofu to the skillet with broccoli, pour the sauce over, and gently toss to coat everything evenly. Cook for another 2-3 minutes to heat through and blend flavors.
Serving
Divide cooked rice evenly among bowls. Top with the tofu and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds as desired. Serve immediately.
Tips & notes
Pressing the tofu well helps it crisp up nicely in the skillet. Use fresh ginger for best flavor. Toast sesame seeds in a dry pan until fragrant for extra aroma.
Saving it for later
Store leftover tofu, broccoli, and rice separately in airtight containers in the refrigerator. Consume within 3-4 days for best quality.
Reheating
Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if mixture seems dry to maintain moisture. Avoid microwaving to keep tofu texture firm.
