Ginger Garlic Tofu Power Bowl
A vibrant, flavor-packed bowl featuring marinated tofu, colorful vegetables, and your choice of rice or quinoa, perfect for a quick weeknight meal.
Ingredients
Tofu and Marinade
- 1 block firm tofu (14 oz), pressed and cubed Make sure to press to remove excess moisture.
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 3 tablespoons soy sauce Can substitute with coconut aminos for soy-free.
- 2 tablespoons vegetable oil (or sesame oil) Use sesame oil for added flavor.
Vegetables and Grains
- 1 cup cooked rice or quinoa
- 1 cup broccoli florets, chopped
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced (any color)
- 2 tablespoons sesame seeds, for garnish
- 2 green onions chopped, for garnish
Instructions
Preparation
- Press and drain the tofu to eliminate excess moisture, then cut into bite-sized cubes.
- In a bowl, mix the soy sauce, minced ginger, and minced garlic. Add tofu and marinate for at least 15 minutes.
Cooking
- Heat vegetable oil in a skillet over medium heat, add marinated tofu, and cook for 8–10 minutes until golden brown.
- Chop the broccoli, carrots, and bell peppers while the tofu is cooking.
- Push the cooked tofu to one side of the skillet and add chopped vegetables. Stir-fry for 5–7 minutes until tender.
- Combine tofu and vegetables, mix gently, and let them warm together for another minute.
Serving
- Serve the tofu and vegetable mixture over a bed of cooked rice or quinoa.
- Garnish with sesame seeds and chopped green onions before enjoying.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet for best texture.