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

ginger garlic tofu - featured image
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A quick and easy dinner bowl featuring crispy ginger garlic tofu, fresh vegetables, and a savory sauce, perfect for celebrations or any night of the week.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, pressed and cubed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup or honey
  • 1 tablespoon cornstarch (or almond flour for gluten-free)
  • 2 cups cooked jasmine or brown rice
  • 1 cup shredded red cabbage
  • 1 cup steamed broccoli florets
  • 1 medium carrot, julienned
  • 2 green onions, sliced thin
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili flakes (optional)
  • 1 teaspoon toasted sesame oil (for sauce)

Instructions

  1. Press the tofu by draining and wrapping it in a clean kitchen towel. Place a heavy object on top for 15-20 minutes to remove excess moisture.
  2. Prepare the sauce by whisking together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and chili flakes if using. Set aside.
  3. Cut the pressed tofu into 1-inch cubes. In a mixing bowl, combine tofu cubes with 2 tablespoons soy sauce, grated ginger, minced garlic, maple syrup, and 1 tablespoon sesame oil. Toss gently to coat and marinate for 10 minutes.
  4. Sprinkle cornstarch over the marinated tofu and toss until each piece is lightly coated.
  5. Cook jasmine or brown rice according to package instructions. Fluff and keep warm.
  6. Heat a non-stick or cast-iron skillet over medium-high heat. Add a splash of oil, then add tofu cubes in a single layer. Cook 3-4 minutes per side until golden and crispy, avoiding overcrowding.
  7. Steam broccoli florets until bright green and tender-crisp, about 3-4 minutes.
  8. Assemble the bowl by placing warm rice as the base, then arrange crispy tofu, shredded cabbage, steamed broccoli, julienned carrot, and sliced green onions on top.
  9. Drizzle prepared sauce over the bowl and sprinkle with toasted sesame seeds if desired. Toss gently or serve layered.

Notes

Press tofu well to ensure crispiness. Avoid overcrowding the pan when frying tofu. Use almond flour instead of cornstarch for gluten-free option. Sauce can be adjusted for spice and acidity to taste. Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain tofu crispiness.

Nutrition

Keywords: tofu bowl, ginger garlic tofu, vegan dinner, gluten-free, quick dinner, healthy bowl, plant-based, crispy tofu

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