Ginger Sesame Tofu Bowl
732
Calories
42g
Protein
80g
Carbs
29g
Fat
Golden tofu with ginger and carrot over jasmine rice, finished with scallion.
Kcal 732 · Protein 42 g · Carbs 80 g · $ 4.00 per serving
Protein 42g · Carbs 80g · Fat 29g
12 min
Prep
19 min
Cook
$ 4
Per Plate
732
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 15 oz firm tofu, cubed
- 1 cup cooked jasmine rice
- 1 cup cooked sliced carrot (from about 1.5 cups raw)
- 1.5 cups cooked bok choy (from about 4 cups raw)
- 1 tbsp olive oil
- 1 tbsp fresh ginger, minced
- 1 tbsp tamari
- 2 scallions, sliced
- 30 oz firm tofu, cubed
- 2 cups cooked jasmine rice
- 2 cups cooked sliced carrot (from about 3 cups raw)
- 3 cups cooked bok choy (from about 8 cups raw)
- 2 tbsp olive oil
- 2 tbsp fresh ginger, minced
- 2 tbsp tamari
- 4 scallions, sliced
- 60 oz firm tofu, cubed
- 4 cups cooked jasmine rice
- 4 cups cooked sliced carrot (from about 6 cups raw)
- 6 cups cooked bok choy (from about 16 cups raw)
- 4 tbsp olive oil
- 4 tbsp fresh ginger, minced
- 4 tbsp tamari
- 8 scallions, sliced
- 90 oz firm tofu, cubed
- 6 cups cooked jasmine rice
- 6 cups cooked sliced carrot (from about 9 cups raw)
- 9 cups cooked bok choy (from about 24 cups raw)
- 6 tbsp olive oil
- 6 tbsp fresh ginger, minced
- 6 tbsp tamari
- 12 scallions, sliced
- 120 oz firm tofu, cubed
- 8 cups cooked jasmine rice
- 8 cups cooked sliced carrot (from about 12 cups raw)
- 12 cups cooked bok choy (from about 32 cups raw)
- 8 tbsp olive oil
- 8 tbsp fresh ginger, minced
- 8 tbsp tamari
- 16 scallions, sliced
Before You Start
Pat the tofu cubes very dry and press them between paper towels, slice the carrot and bok choy, and have the cooked rice warm.
How To Make It
- Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.
- Add the tofu in one layer and sear, turning the cubes, 8 to 10 minutes, until golden and crisp on all sides, then set it aside.
- Add the ginger and carrot and cook 4 to 5 minutes, until the carrot begins to soften and the ginger smells fragrant.
- Add the bok choy and cook 2 to 3 minutes, until the leaves wilt and the stems are just tender.
- Return the tofu, pour in the tamari, and toss, about 1 minute, until glossy and coated.
- Spoon over the rice and top with the sliced scallion to serve.
Fix It: If the tofu sticks and tears when you turn it, give it another minute; it releases on its own once the crust forms.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 19 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories732
- Protein42g
- Carbs80g
- Fat29g
- Fiber7g
- Sodium1096mg
Bonus Benefits
- Inflammation
- Eating Well
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Tofu: plant protein, reported to keep you full.
Ginger: gingerol, reported to ease everyday aches.
Tofu: plant protein, reported to keep you full.
Ginger: gingerol, reported to ease everyday aches.
Tools For This Recipe
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