A silky-saucy tofu bowl that comes together with pantry staples. Bright ginger, sesame, and a gentle simmer deliver flavor fast—perfect for weeknights.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 15 mins | 30 mins | 2 servings |
Intro
This Sesame Ginger Tofu Bowl is built for both speed and flexibility. It leans on staples you likely have on hand, yet still feels balanced and satisfying. The tofu gets a light sear, the sauce glazes everything in a glossy finish, and the noodles or rice soak up every rosy drop.
The Best Tofu for This Recipe
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Extra-Firm vs. Firm
- Extra-firm tofu holds shape and gets crisper edges when seared, but you may notice a denser bite. Ideal when you want clean, tidy cubes.
- Firm tofu is a touch plumper and softer; it still crisps nicely but may crumble a bit if handled too roughly.
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Water-packed vs. Oil-packed
- Water-packed (the common kind) requires thorough pressing but yields a lighter texture and clean flavor.
- Oil-packed tofu carries a richer flavor from the start and can skip a portion of pressing; press to control moisture if you want crisper results.
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Frozen/thawed options
- Freezing then thawing changes the texture to sponge-like pockets that crisp beautifully when fried. Press well after thawing to remove extra moisture.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They brighten the dish with a mild sweetness; swap in 1 cup (150 g) cherry tomatoes halved if you have them, or skip and rely on extra ginger and vinegar for brightness.
- Onion: A little red or white onion adds a gentle bite and depth; swap with 2 tablespoons sliced shallots for a subtler flavor.
- Garlic: Aromatic backbone; if you’re short on time, 1 teaspoon garlic paste works in a pinch.
- Red Pepper: Crunch and color give the bowl lift; swap with thinly sliced broccoli or snap peas for a different texture.
- Pasta: 8 oz (225 g) dried soba or udon noodles, or 2 cups (320 g) cooked brown rice as a gluten-friendly base.
- Herbs: Green onions or cilantro brighten the finish; swap with chopped basil for a different aromatic note.
Ingredients
Sauce
- 3 Tbsp soy sauce (45 ml), low-sodium recommended
- 2 Tbsp rice vinegar (30 ml)
- 1 Tbsp maple syrup or honey (15 ml)
- 1 Tbsp sesame oil (15 ml)
- 1 Tbsp grated fresh ginger (8 g)
- 2 garlic cloves, minced (6 g)
- 3/4 tsp kosher salt, to taste
Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
Base
- 8 oz (225 g) dried soba noodles or udon, or 2 cups (320 g) cooked brown rice
Veggies
- 1 small red bell pepper, sliced (about 1 cup / 150 g)
- 1/3 medium red onion, thinly sliced (about 1/2 cup / 70 g)
Finish
- 1 Tbsp sesame seeds (9 g)
- 2 green onions, sliced (30 g)
Optional garnishes
- Fresh cilantro or extra green onions for a bright finish
Directions
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Prep tofu and marinate lightly
Pat dry the tofu and cut into 1-inch cubes. Toss with 1 Tbsp soy sauce and 1/2 Tbsp sesame oil; let rest while you prep the other components (about 5 minutes) for gentle flavor uptake. -
Cook base
If using noodles, cook according to package directions until al dente, then drain and set aside. If using rice, have it cooked and ready. Rinse noodles briefly with warm water to remove excess starch. -
Sauté aromatics and veggies
In a large skillet over medium heat, add a thin coat of oil. Sauté red onion and red pepper for 3–4 minutes until edges are glossy and just tender. Add garlic and ginger; cook 30 seconds until fragrant. -
Pan-sear the tofu
Push veggies to the side and arrange tofu cubes in a single layer. Sear 3–4 minutes per side, until the edges are golden and crisp. -
Make and glaze
Pour the sauce over the tofu and vegetables. Bring to a gentle simmer and cook 2–3 minutes, until the sauce thickens and coats the cubes with a glossy finish. -
Assemble bowls
Toss the cooked noodles with half the sauce (if you like them extra saucy, add more). Divide between bowls, top with garlic-ginger tofu and peppers, then finish with sesame seeds and green onions.
How to Store Leftovers
Leftovers keep well for 3 days in an airtight container in the refrigerator. Reheat gently on the stovetop or in a microwave until heated through, about 2–3 minutes. You can also eat them cold, especially if you’ve added extra lime or vinegar for brightness. Do not leave at room temperature for more than 2 hours. Saucelike leftovers or sauce components can be frozen separately for longer storage.
What to Serve With Sesame Ginger Tofu Bowl
- Steamed broccoli tossed with a touch of sesame oil for a quick green side.
- Cucumber sesame slaw with rice vinegar and a pinch of sugar for a crisp contrast.
- Spinach and edamame salad with a light sesame-ginger dressing for a fresh, protein-packed companion.
Variations & Tips
- Spicier: whisk in 1–2 tsp chili garlic paste or crushed red pepper with the sauce.
- Creamier: whisk in 1–2 Tbsp creamy peanut butter or almond butter into the sauce for a nutty, richer glaze.
- Gluten-free: substitute tamari or coconut aminos for soy sauce; ensure the noodles are gluten-free.
- Canned-swap: swap part of the tofu for chickpeas and keep the glaze; heat until just warm.
- Herbs: switch cilantro for chives or green onions to change the aroma profile.
Enjoy Your Sesame Ginger Tofu Bowl
This Sesame Ginger Tofu Bowl brings warmth and balance to the table with minimal effort. Bite into crisp-edged tofu, glossy savor, and a base that soaks up every note of ginger and sesame. Enjoy the comforting, pantry-friendly pleasure of this dish—your bowl, your win, your sesame-ginger moments. Enjoy your Sesame Ginger Tofu Bowl tonight.