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Sesame Ginger Glazed Tofu Bowls

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 10-15 mins
  • Total Time: 25-35 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Stove-Top
  • Cuisine: Asian-Inspired


Tofu bowls with a sesame ginger glaze, brown rice, edamame, carrots and green onion.




  • 12-ounce block extra firm tofu, drained
  • ¼ cup unsalted vegetable stock
  • 1 tablespoon cornstarch
  • ¼ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1-inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons oil


  • 2 cups cooked brown, Jasmine or basmati rice
  • 2 cups frozen shelled edamame, thawed
  • 2 cups shredded or matchstick carrots and/or shredded purple cabbage
  • 3 medium green onions, thinly sliced
  • 2 tablespoons sesame seeds


  1. Line a plate with a kitchen towel or paper towel. Place the tofu block on the plate and top with an additional kitchen towel or paper towel. Place a heavy pot or skillet on top and let sit at least 10 minutes. Once dry, slice into cubes.
  2. In a small bowl, whisk together the stock and cornstarch until dissolved. Whisk in the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger and garlic. Set aside.
  3. Heat the oil in a large nonstick skillet to medium-high heat. Once hot, add the tofu cubes. Cook 1-2 minutes per side or all sides are lightly browned and crisp. Pour in the sauce mixture and stir until thickened, about 30-60 seconds.
  4. Distribute cooked rice, edamame, carrots and/or purple cabbage and tofu into 4 bowls. Top each with green onion and sesame seeds. Serve immediately.


Serving Tip: Add spicy mayo, if desired. Mix together 3 tablespoons mayonnaise, 1 tablespoon Sriracha and a splash of fresh lime juice and drizzle on top of bowls.


  • Serving Size: 1/4 of recipe
  • Calories: 487
  • Sugar: 10g
  • Sodium: 505mg
  • Fat: 20g
  • Saturated Fat: 2g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 10g
  • Protein: 25g
  • Cholesterol: 0mg

Keywords: tofu, plant based, vegetarian, vegan