Name: Baked Tofu Lunch Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 12 ounces extra firm tofu; ¼ cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoons honey; 1 clove minced garlic; 1 teaspoon grated fresh ginger (frozen cube works well); Pinch red pepper flakes (optional); 1 teaspoon sesame oil; 3 cups cooked brown short grain rice (from 1 cup raw); 2 generous cups choice of vegetables, shredded carrot sliced cucumbers, sliced green onions, or chopped broccoli; Garnish: (sesame seeds, shredded seaweed)

Make a big batch of baked tofu and use it in salads and sandwiches all week long. Make sure to save the marinade to use as a dressing.

Avocado would be an amazing addition to this, just stick to no more than ¼ of a small one to keep calories down and add it fresh before eating, the rest of the bowl can be assembled and packed up ahead of time.

Print Recipe Add to Collection

Baked Tofu Lunch Bowl

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: lunch

Cuisine: asian

Servings: servings

Calories: 270kcal

Ingredients

Tofu

12 ounces extra firm tofu
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoons honey
1 clove minced garlic
1 teaspoon grated fresh ginger frozen cube works well
Pinch red pepper flakes optional
1 teaspoon sesame oil

Rice Bowl

3 cups cooked brown short grain rice from 1 cup raw
2 generous cups choice of vegetables, shredded carrot sliced cucumbers, sliced green onions, or chopped broccoli
Garnish: sesame seeds, shredded seaweed

Instructions

Cut tofu into small cubes (or slabs if you wish to use in sandwiches). Marinate in the soy sauce, vinegar, honey, garlic, ginger and red pepper flakes (if using) for at least 10 minutes or overnight.
In a medium saute pan, heat 1 teaspoon sesame oil. Drain off excess marinade from tofu and reserve. Add tofu to hot pan, stirring often so it doesn’t burn. When browned about 10 minutes remove from heat, and serve over salad or rice bowl or store until ready to eat.
For rice bowl, scoop ¾ cup rice into each bowl. Top each with a generous ½ cup veggies and ½ cup tofu. Drizzle with extra tofu marinade and serve.

Notes

Nutrition info without garnishes

Nutrition