Ginger-Garlic Tofu Rice Bowl

Name: Ginger-Garlic Tofu Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese 4
Ingredients: 4 cloves garlic cloves (minced); 2 tbsp fresh ginger (minced); 14 oz firm tofu (pressed, cut into 3/4-inch cubes); 3 tbsp soy sauce; 1 tbsp rice vinegar; 1/4 cup water; 1 tsp sesame oil; 2 tbsp neutral oil; 3 cup cooked rice (warm or room temperature); 2 stalks scallions (thinly sliced); 1 tbsp sesame seeds (toasted)

A vibrant stir-fried tofu and rice bowl with a glossy soy-ginger glaze, delivering savory umami depth and warm aromatic spice in every bite.

35 min totalChinese</cuisine> <parameter name="servings">4

Calories

356

Protein

12g

Carbs

48g

Fat

12g

Ingredients

4 cloves garlic cloves (minced)
2 tbsp fresh ginger (minced)
14 oz firm tofu (pressed, cut into 3/4-inch cubes)
3 tbsp soy sauce
1 tbsp rice vinegar
1/4 cup water
1 tsp sesame oil
2 tbsp neutral oil
3 cup cooked rice (warm or room temperature)
2 stalks scallions (thinly sliced)
1 tbsp sesame seeds (toasted)

Instructions

1
Whisk together soy sauce, rice vinegar, water, and sesame oil in a small bowl. Set the glaze aside.
2 min
2
Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. Working in batches if needed, add tofu cubes and cook without stirring for 2–3 minutes per side until golden and crispy on the edges. Transfer to a plate.
8 min
3
Add minced garlic and ginger to the same skillet and stir constantly for 30 seconds until fragrant, being careful not to burn.
1 min
4
Return the tofu to the skillet and pour the glaze over it. Toss gently to coat, then simmer for 2–3 minutes until the sauce thickens slightly and coats the tofu.
3 min
5
Divide warm rice among four bowls and top each with the glazed tofu and sauce.
2 min
6
Garnish with sliced scallions and toasted sesame seeds. Serve immediately.
1 min