Tofu Veggie Bowl
A customizable base bowl featuring crispy pan-fried tofu and roasted vegetables over your choice of grain, dressed with an Asian-inspired sauce. Mix and match proteins, veggies, and grains to create endless flavor combinations.
Ingredients
Method
Press tofu between paper towels under a weight for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
Wash and chop your selected vegetables into bite-sized or half-moon pieces. Prepare greens if using raw.
Cook your chosen grain according to package directions; season lightly with salt.
Whisk together sesame oil, tamari, rice vinegar, minced ginger, and minced garlic in a small bowl until combined. Set aside.
Heat cooking oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu cubes 3–4 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
In the same skillet, sauté firmer vegetables (onion, zucchini, etc.) for 4–5 minutes until tender-crisp, stirring occasionally. Add greens in the final minute until just wilted.
Divide cooked grain between bowls. Top with roasted vegetables and crispy tofu.
Drizzle sauce over each bowl. Garnish with sesame seeds and sliced green onion. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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