rice bowl in gray bowl blue placemat

Easy Asian Tofu Rice Bowls

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    An easy vegetarian weeknight dinner recipe that can be whipped up in under 30 minutes.


    Easy weeknight dinners are my jam. Coming home from a long day at work, the last thing I want to do is spend an hour making dinner. That’s why these Easy Asian Tofu Rice Bowls are a staple weeknight dinner for me and my BF.

    With a few simple ingredient hacks, like premade frozen rice and pre-shredded veggies, this dinner can easily be made in under 30 minutes. The dream!

    My favorite part of this dish is the homemade sauce. A few staple pantry items are all that’s needed for a homemade sesame peanut dressing - so much better than store bought!

    Are you ready for the weeknight dinner of your dreams? Keep reading, friend!

    ingredients in bowls for Asian tofu rice bowls

    What Ingredients are Needed for Easy Asian Tofu Rice Bowls?

    White Rice: If you can find frozen jasmine or basmati rice, grab it! Otherwise any long grain white rice in a bag will do just fine! I wouldn't recommend instant short grain white rice as it tends to get mushy.

    Tofu: Extra firm tofu that we will saute for a bit in a skillet to get it lightly crispy.

    Edamame: Shelled edamame beans pack in extra protein into this dish.

    Carrots: Shredded carrots, either purchase them pre-shredded or shred yourself using a grater.

    Broccoli: Fresh broccoli florets or frozen and thawed.

    Peanut Butter: For our sesame peanut sauce.

    Sesame Oil: For our sesame peanut sauce.

    Sesame Seeds: For our sesame peanut sauce.

    Soy Sauce: For our sesame peanut sauce.

    spoon holding rice broccoli

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    rice bowl in gray bowl on blue placemat

    How to Make Easy Asian Tofu Rice Bowls

    Drain the Tofu: Remove tofu from the package and drain the water. To remove excess water, place two paper towels on a plate. Place tofu on top of the paper towels and layer a third paper towel on top of the tofu. Put something heavy (like 2-3 plates) on top of the tofu to squeeze excess water out. Let sit for at least 30 minutes. 

    Make the Tofu: In a large skillet, heat the vegetable oil over high heat. Once hot, add the tofu. Cook until pieces become lightly crispy on the outside. Remove from the pan and set aside.

    Cook the Veggies: Add a little more vegetable oil to the skillet and add the carrots and broccoli. Cover with a lid and let simmer on low heat until tender. May need to add a ¼ cup of water to steam the veggies.

    Make the Sesame Peanut Sauce: Meanwhile, make the sauce by whisking together the peanut butter, soy sauce, and sesame oil using a fork. May need to add a tablespoon or 2 of hot water to lighten it, depending on how thick you like your sauces. 

    Finishing Touches: Add the cooked edamame and rice into the skillet with the broccoli and carrots. Pour the sesame peanut sauce over the rice bowl mixture. Stir to coat. Cover and let the flavors absorb for 2-3 minutes on low heat. Remove from heat. Serve equal portions into 4 bowls, top with cooked tofu and sprinkle with a dash of sesame seeds.

    rice bowl in gray bowl blue placemat

    Easy Asian Tofu Rice Bowls

    An easy vegetarian weeknight dinner recipe that can be whipped up in under 30 minutes.


    Prep time: 5 min |

    Cook time: 15 min |

    Total time: 20 min

    Cuisine: Asian |

    Serves: 4

    Ingredients:

    • 14oz, extra-firm tofu, drained of water and cubed
    • 1 tbsp, vegetable oil (15g)
    • 4 cups, cooked jasmine rice
    • 1 ½ cups, shelled edamame (255g)
    • 1 cup, shredded carrots (150g)
    • 1 large head, broccoli (200g)
    • ¼ cup, peanut butter (64g)
    • 1 tbsp, sesame oil (15g)
    • 2 tbsp, soy sauce (30g)
    • Dash of sesame seeds

    Directions:

    1. In a large skillet, heat the vegetable oil over high heat. Once hot, add the tofu. Cook until pieces become lightly crispy on the outside. Remove from the pan and set aside.
    2. Add a little more vegetable oil to the skillet and add the carrots and broccoli. Cover with a lid and let simmer on low heat until tender. 
    3. Meanwhile, make the sauce by whisking together the peanut butter, soy sauce, and sesame oil  using a fork. May need to add a tablespoon or 2 of hot water to lighten it, depending on how thick you like your sauces. 
    4. Add the cooked edamame and rice into the skillet with the broccoli and carrots. Pour the sesame peanut sauce over the rice bowl mixture. Stir to coat. 
    5. Cover and let the flavors absorb for 2-3 minutes on low heat.
    6. Remove from heat. Serve equal portions into 4 bowls, top with cooked tofu and sprinkle with a dash of sesame seeds.
    Notes:
    1. Store any leftovers in an airtight container in the fridge for up to 5 days.


    Nutrition Facts

    Serving Size ~2 cups

    Serves 4


    Amount Per Serving
    Calories 556
    Total Fat 23g
      Saturated Fat 4g
      Trans Fat 0g
    Cholesterol 0mg
    Sodium 735mg
    Total Carbohydrate 61g
      Dietary Fiber 9g
      Sugars 7g
    Protein 27g

     

    Find on MyFitnessPal as: TWW - Easy Asian Tofu Rice Bowls


    Author: Christine

    |

    Course: Main Entrees

    |

    Cuisine: Asian

    Keywords: Tofu Bowl, Rice Bowl, Easy Dinner


    Ratings and reviews (3)

    ...
    Nicole
    6 days, 21 hours ago

    My dinner for the next few nights, it's so delicious

    ...
    Marc D
    2 weeks ago

    I love cooking tofu so much. This recipe is great

    ...
    Marsha
    2 weeks, 2 days ago

    So tasty and such a quick and easy lunch. Love the sauce with this!

    Leave a review and star rating: