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Week of 8/14/23

Sesame Ginger-Glazed Tofu Rice Bowl
with tangy coleslaw / cucumbers

Active: 45 Total: 45
Original GF Paleo Vegetarian
Sesame Ginger-Glazed Tofu Rice Bowl

Quick cooking, saucy tofu and fresh ingredients give this rice bowl layers of flavor and texture. We've updated this meal since we first featured it in 2022 by adding more of the delicious sauce.
Smarts: Wait to add salt to the coleslaw until right before serving so that it stays crisp. 

Tags
Dependent Meal Pairs
Proteins
Tofu
Cuisines
Asian - Chinese
Save recipe
91

Ingredients

Metric
Servings:
4
Tofu Rice Bowl:
  • Cucumbers - 10 oz , chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Sugar - 1/4 tsp
  • Coleslaw mix - 10 oz
  • Hot sauce (opt) - for serving
White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 2 cups
Sesame Ginger-Glazed Tofu:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Ginger, fresh - 4 tsp , grated
  • Garlic - 4 cloves , chopped
  • Soy sauce, low-sodium - 1/4 cup
  • Honey - 1/4 cup
  • Oil, toasted sesame - 4 tsp
  • Cornstarch - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, any color - 1/2 tsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Make rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Ginger / Garlic - Prep as directed. (Can be done up to 5 days ahead)

  4. Make sauce - Whisk together ginger, garlic, soy sauce, honey, and toasted sesame oil. (Can be done up to 5 days ahead)

  5. Cucumbers - Chop cucumbers. (Can be done 1 day ahead)

  6. Season tofu - Season tofu lightly with some salt and pepper and then toss with cornstarch until evenly coated.

  7. Make slaw - Chop green onions. In a serving or mixing bowl, whisk together oil (portion for rice bowl), lime juice, and sugar. Add green onions and coleslaw mix and toss to combine. Refrigerate until ready to serve.

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Make

  1. In a nonstick pan, wok, or skillet heat cooking oil (portion for tofu) over medium heat. Add tofu in a single layer and cook on one side until lightly browned. Turn to cook on all sides until light golden brown and warmed through. Give sauce a good stir and then pour over tofu. Cook, stirring occasionally, until sauce thickens and coats tofu. Sprinkle sesame seeds over top.

  2. Give coleslaw a stir and season with some salt.

  3. If rice was made ahead, reheat in the microwave. (Reserve half for Thursday's meal.)

  4. Divide rice between bowls. Top with slaw, cucumbers, and tofu. Serve with hot sauce on the side.

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