One-Pan Tofu Rice Bowl

One-Pan Tofu Rice Bowl

If you're looking for a quick, satisfying meal without spending too much time preparing ingredients or cooking, this One-Pan Tofu Rice Bowl is a perfect choice.  It's simple, nutritious, and packed with colorful vegetables, crispy tofu, and a flavorful savory sauce.  Served over a warm bowl of rice, it makes a delicious and comforting meal any day of the week.

To save even more time, you can use store-bought sauces such as teriyaki, orange sauce, or Chinese stir-fry sauce.  If you shop at an Asian grocery store, pre-fried tofu is another convenient option.  However, if you prefer making your own sauce, this recipe includes a simple homemade version using everyday pantry ingredients.  You can also substitute your favorite vegetables depending on what you have available.

Ingredients:

• 8 oz. firm or extra-firm tofu
• 1 medium carrot, shredded
• 1/2 onion, sliced
• 1/2 cup frozen broccoli
• 1/2 cup baby bok choy, chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 2 tbsp cooking oil

Stir-Fry Sauce ingredients:

• 1/4 cup water
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp mushroom seasoning
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tsp vinegar
• 1 tsp Sriracha sauce (optional, for a little heat)

Garnish ingredients:

• 2 green onions, sliced
• Cooked rice, for serving

Directions:

1. Preparing the tofu:
Pat the tofu dry with paper towels to remove excess moisture.  Cut it into approximately 1-inch cubes. Heat the cooking oil in a large skillet or nonstick pan over medium heat.  Add the tofu and pan-fry until golden brown on all sides.  Remove the tofu and set aside.

2. Preparing the sauce:
In a small bowl, whisk together the water, soy sauce, oyster sauce, sugar, mushroom seasoning, cornstarch, sesame oil, vinegar, and Sriracha (if using). Stir until the cornstarch is fully dissolved.  Set aside.

3. Stir-frying the vegetables:
Using the same pan, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.  Add the shredded carrots and stir-fry for 1 minute.  Add the broccoli and cook until it begins to soften.  Then add the sliced onion and continue cooking for another minute.

4. Combining everything:
Return the browned tofu to the pan and gently toss with the vegetables.  Add the baby bok choy and pour in the prepared sauce.  Stir gently to coat all the ingredients evenly.  Let everything simmer for 3–5 minutes, until the vegetables are tender but still slightly crisp and the sauce thickens.

Taste and adjust the seasoning as needed.  Add a little water if the sauce becomes too thick.

5. Serving:
Spoon the tofu and vegetable mixture over a bowl of warm cooked rice.  Garnish with sliced green onions and serve immediately.

Enjoy your easy, delicious homemade tofu rice bowl!

Recipe tip: You can easily customize this bowl with mushrooms, bell peppers, snap peas, or other vegetables.  For an even quicker meal, use pre-fried tofu and your favorite bottled stir-fry sauce.