55mSweet Potato Tofu Rice Bowl
A vegan Korean-inspired bowl with white rice, roasted tofu, sweet potatoes, spinach, carrots, and green onions. A simple soy-sesame sauce brings everything together.
- Energy
- 678 calories per serving
- Protein
- 21.6 g per serving
- Carbs
- 104.4 g per serving
- Fat
- 19.6 g per serving
- Sodium
- 1134 mg per serving
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Cook this recipe
- water-2.5 cups
- white rice-1.5 cups
- sweet potatoes-1.5 lb
- extra-firm tofu-14 oz
- baby spinach-5 oz
- carrots-2 medium
- green onions-4 each
- soy sauce-0.25 cups
- toasted sesame oil-2 tbsp
- vegetable oil-2 tbsp
- garlic-2 cloves
- brown sugar-1 tbsp
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Complete the prep: drain and cube the tofu, peel and cube the sweet potatoes, shred the carrots, slice the green onions, and mince the garlic.
Keep the cutting board stable and your fingers tucked while cutting firm sweet potatoes.
Rinse the white rice in a fine-mesh strainer until the water runs mostly clear. Combine the rice with 2 1/4 cups water in a saucepan, bring to a boil, cover, reduce heat to low, cook for 15 minutes, then let stand covered for 10 minutes.
Open the rice pot lid away from your face to avoid steam burns.
On the baking sheet, toss the tofu and sweet potatoes with vegetable oil and 1 tablespoon soy sauce. Spread in a single layer and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
Use oven mitts when handling the hot baking sheet.
While the tofu and sweet potatoes roast, whisk the remaining 3 tablespoons soy sauce, toasted sesame oil, brown sugar, garlic, and 1/4 cup water until the brown sugar dissolves.
Heat a large skillet over medium heat. Add the baby spinach and 2 tablespoons of the sauce, then cook for 1 to 2 minutes until just wilted.
Fluff the white rice and divide it among bowls. Top with roasted tofu and sweet potatoes, baby spinach, carrots, and green onions, then spoon on the remaining soy-sesame sauce and serve warm.
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