Tofu Broccoli Rice Bowls
Quick plant-based rice bowls with crisp tofu, broccoli, red bell pepper, soy sauce, and fresh ginger. A simple vegan weeknight meal ready in under 30 minutes.
- 30-minute
- easy
- Nut-Free
- plant-based
- rice bowl
- Vegan
- Vegetarian
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
red bell pepper · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
broccoli florets · 4 Cup
Simple Truth Organic® Broccoli Florets
88%
Details
microwavable brown rice · 2 Count
Kroger® 90 Second Whole Grain Brown Rice
67%
Details
low-sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
rice vinegar · 1 Tablespoon
Nakano® Natural Rice Vinegar
Sale
4%
Details
maple syrup · 1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
Sale
4%
Details
canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
cornstarch · 1 Tablespoon
Kroger® Pure Corn Starch
2%
Details
fresh ginger, grated · 1 Tablespoon
Organic Ginger Root
2%
Details
water · 2 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- extra-firm tofu-14 oz
- broccoli florets-4 cups
- microwavable brown rice-2 pouch
- red bell pepper-1 large
- low-sodium soy sauce-1/4 cup
- canola oil-2 tablespoons
- garlic-2 cloves
- water-2 tablespoons
- fresh ginger-1 tablespoon
- rice vinegar-1 tablespoon
- maple syrup-1 tablespoon
- cornstarch-1 tablespoon
Microwave the brown rice according to package directions, then keep it covered while you cook the tofu and vegetables.
Use oven mitts when removing hot rice pouches from the microwave.
Drain and pat the tofu very dry, then cut it into 3/4-inch cubes. Slice the red bell pepper into thin strips and cut any large broccoli florets into bite-size pieces.
Keep fingers clear of the knife blade while cutting tofu and vegetables.
Toss the tofu with cornstarch in a mixing bowl until lightly coated. In a separate small bowl, whisk together the soy sauce, ginger, garlic, rice vinegar, maple syrup, and water.
Heat 1 tablespoon canola oil in the skillet over medium-high heat. Add tofu and cook 6 to 8 minutes, turning occasionally, until golden on several sides; transfer to a plate.
Use caution with hot oil to avoid splatter burns.
Keep the skillet handle turned inward to prevent spills.
Add the remaining 1 tablespoon canola oil, broccoli, and red bell pepper to the skillet. Stir-fry for 3 minutes, then add the sauce, cover, and steam 2 to 3 minutes until the broccoli is bright green and crisp-tender.
Use caution when lifting the lid, as hot steam can escape quickly.
Return the tofu to the skillet. Toss to coat and cook uncovered for 1 to 2 minutes until the sauce lightly glazes the tofu and vegetables.
Cook tofu until hot throughout and lightly browned before serving.
Divide the warm brown rice among bowls and top with the tofu-broccoli mixture.
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