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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!
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.
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Crunchy Asian Salad with Sesame Peanut Dressing
- Asian Fusion Kale Salad
- Teriyaki Tempeh Stir Fry Bowls
- Shrimp Teriyaki with Basmati Rice & Roasted Broccoli
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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.