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Flavorful New Year’s Eve Dinner Bowl with Ginger Garlic Tofu

ginger garlic tofu bowl - featured image
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A quick and easy plant-based dinner bowl featuring marinated crispy tofu, sautéed mushrooms, and fresh veggies, perfect for New Year’s Eve or any celebration.

Ingredients

Scale
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tbsp maple syrup or agave
  • 8 oz (225g) cremini or shiitake mushrooms, sliced
  • 1 tbsp olive oil or avocado oil
  • Salt and pepper to taste
  • 2 cups cooked brown rice or quinoa (about 400g cooked)
  • 1 cup steamed broccoli florets
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup shredded red cabbage
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp maple syrup
  • 1 tsp chili garlic sauce or sriracha (optional)
  • 2 tbsp chopped green onions
  • 1 tbsp toasted sesame seeds
  • Fresh cilantro leaves (optional)

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for at least 20 minutes. Then cut into 1-inch cubes.
  2. In a medium bowl, combine soy sauce, grated ginger, minced garlic, sesame oil, and maple syrup. Toss tofu cubes gently in the marinade and let sit for 10-15 minutes.
  3. Cook brown rice or quinoa according to package instructions (about 20 minutes). Fluff and keep warm.
  4. Heat a non-stick or cast iron skillet over medium-high heat. Add a little oil, then add marinated tofu cubes in a single layer. Cook 3-4 minutes per side until golden and crispy. Remove and set aside.
  5. In the same skillet, add olive oil and sliced mushrooms. Season with salt and pepper. Cook 6-8 minutes until browned and juicy.
  6. Steam broccoli florets for 4-5 minutes until tender but bright green.
  7. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, maple syrup, and chili garlic sauce if using.
  8. Assemble the bowl with a base of warm rice or quinoa. Arrange steamed broccoli, julienned carrots, shredded red cabbage, sautéed mushrooms, and crispy tofu on top. Drizzle with sauce.
  9. Garnish with chopped green onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately.

Notes

Press tofu for at least 20 minutes to ensure crispiness. Avoid overcrowding the pan when sautéing tofu and mushrooms. Marinate tofu for at least 10 minutes or up to 24 hours for deeper flavor. For extra crispy tofu, finish under the broiler for 1-2 minutes. Reheat leftovers in a skillet or oven to maintain texture; avoid microwaving.

Nutrition

Keywords: tofu bowl, ginger garlic tofu, plant-based dinner, vegan recipe, gluten-free, easy dinner, mushroom tofu bowl, healthy bowl

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