Name: Tofu Broccoli Bowls with Carrot Ginger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 14 oz extra-firm tofu, drained and cubed; 4 cups broccoli florets; 3 cups cooked rice or quinoa; 2 tablespoons olive oil or sesame oil; Salt and pepper, to taste; 2 medium carrots, peeled and chopped; 1 tablespoon fresh ginger, grated; 2 tablespoons rice vinegar; 2 tablespoons soy sauce or tamari; 1 tablespoon sesame oil; 2 tablespoons olive oil; 1 tablespoon honey or maple syrup; 2–3 tablespoons water, as needed; Green onions, sliced; Sesame seeds; Lime wedges

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Why You’ll Love This Recipe

You’ll love this Tofu Broccoli Bowl for its delicious contrast of flavors and textures. The crispy tofu pairs perfectly with the lightly steamed broccoli, while the carrot-ginger sauce adds a bright, tangy, and slightly sweet kick that ties everything together. It’s easy to prepare, packed with nutrients, and makes healthy eating both satisfying and exciting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bowl:

Extra-firm tofu, drained and cubed
Broccoli florets
Cooked rice or quinoa
Olive oil or sesame oil
Salt and pepper

For the Carrot Ginger Sauce:

Carrots, peeled and chopped
Fresh ginger, peeled and grated
Rice vinegar
Soy sauce or tamari
Sesame oil
Olive oil
Honey or maple syrup
Water (to thin as needed)

Optional Garnishes:

Green onions, sliced
Sesame seeds
Lime wedges

Directions

Prepare the tofu: Press tofu to remove excess water, then cut into cubes. Toss with a drizzle of oil, salt, and pepper.
Cook the tofu: Heat a skillet over medium heat and cook tofu until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
Cook the broccoli: Steam or sauté broccoli until just tender but still bright green, about 4–5 minutes.
Make the carrot ginger sauce: In a blender or food processor, combine carrots, ginger, rice vinegar, soy sauce, sesame oil, olive oil, honey (or maple syrup), and a splash of water. Blend until smooth, adding more water as needed for desired consistency.
Assemble the bowls: Divide rice among bowls, then top with tofu and broccoli.
Drizzle with sauce: Spoon the carrot-ginger dressing generously over the top.
Garnish and serve: Sprinkle with sesame seeds and green onions, and serve with lime wedges if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Grain Swap: Use quinoa, brown rice, or soba noodles instead of white rice.
Extra Veggies: Add sautéed bell peppers, snow peas, or shredded cabbage for more color and crunch.
Spicy Kick: Add a dash of sriracha or chili flakes to the carrot-ginger sauce.
Protein Options: Substitute tofu with tempeh, edamame, or grilled chicken if not vegan.
Nutty Flavor: Blend a spoonful of peanut butter or cashew butter into the sauce for extra creaminess.

Storage/Reheating

Store the tofu, broccoli, rice, and sauce separately in airtight containers for up to 4 days. Reheat the tofu and rice gently in a skillet or microwave before serving. The sauce can be enjoyed cold or at room temperature. Stir the dressing before using, as it may thicken in the fridge.

FAQs

1. Can I bake the tofu instead of pan-frying?

Yes, bake tofu at 400°F (200°C) for 25–30 minutes, flipping halfway through, until golden and crisp.

2. Can I make the carrot-ginger sauce ahead of time?

Absolutely! It keeps well in the fridge for up to 5 days.

3. Is this recipe vegan?

Yes, use maple syrup instead of honey to keep it fully vegan.

4. Can I use frozen broccoli?

Yes, just steam or sauté it directly from frozen until heated through.

5. What’s the best type of tofu to use?

Extra-firm tofu works best because it holds its shape and crisps nicely.

6. Can I add other vegetables?

Definitely—try edamame, zucchini, bok choy, or kale for extra nutrients.

7. What can I use instead of soy sauce?

Use tamari or coconut aminos for a gluten-free option.

8. How spicy is the carrot-ginger sauce?

It’s mildly spicy from the ginger, but you can adjust the amount to your taste.

9. Can I use a different base than rice?

Yes, quinoa, brown rice, or cauliflower rice are all excellent alternatives.

10. How do I store leftovers?

Store each component separately in airtight containers and assemble just before eating for best texture and flavor.

Conclusion

Tofu Broccoli Bowls with Carrot Ginger Sauce are a perfect mix of fresh, flavorful, and nourishing ingredients. The crispy tofu, tender broccoli, and vibrant carrot-ginger dressing make this dish both healthy and deeply satisfying. Whether you’re looking for a quick weeknight dinner or a make-ahead lunch, this bowl offers a balanced, delicious, and energizing meal that’s sure to become a staple in your kitchen.

Tofu Broccoli Bowls with Carrot Ginger

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Tofu Broccoli Bowls with Carrot Ginger Sauce are a vibrant, nourishing, and satisfying plant-based meal featuring crispy tofu, tender broccoli, and fluffy rice topped with a zesty, creamy carrot-ginger dressing. It’s a balanced, flavorful dish perfect for a healthy lunch or dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired

Instructions

Prepare the tofu: Press tofu for 10–15 minutes to remove excess water, then cut into cubes. Toss with oil, salt, and pepper.
Cook the tofu: Heat a skillet over medium heat and cook tofu until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
Cook the broccoli: Steam or sauté broccoli until bright green and tender, about 4–5 minutes.
Make the carrot ginger sauce: In a blender, combine carrots, ginger, rice vinegar, soy sauce, sesame oil, olive oil, honey (or maple syrup), and water. Blend until smooth, adding more water to thin as needed.
Assemble the bowls: Divide cooked rice among 4 bowls. Top with tofu and broccoli.
Drizzle with sauce: Spoon the carrot-ginger sauce generously over each bowl.
Garnish and serve: Sprinkle with green onions, sesame seeds, and serve with lime wedges if desired.

Notes

Bake tofu at 400°F (200°C) for 25–30 minutes, flipping halfway, for an oil-free option.
The carrot-ginger sauce can be made ahead and stored in the fridge for up to 5 days.
Use tamari or coconut aminos for a gluten-free version.
Maple syrup can replace honey to keep the recipe vegan.
Store components separately and assemble before serving for the best texture.

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 8g
Sodium: 670mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 20g
Cholesterol: 0mg