High Protein Tofu and Edamame Rice Bowl with Ginger-Soy Glaze
A vibrant and flavorful plant-based bowl featuring pan-fried tofu and edamame coated in a savory ginger-soy glaze, served over rice with crisp stir-fried vegetables.
Ingredients
- Firm tofu490 g
- Cooked white or brown rice145 g
- Rice vinegar2 tbsp
- Broccoli florets100 g
- Carrots50 g
- Red bell pepper45 g
- Garlic (minced)2 cloves
- Olive oil1 tbsp
- Red bell pepper45 g
- Rice vinegar2 tbsp
- Sesame oil1 tbsp
- Shelled frozen edamame245 g
- Soy sauce (dairy-free)4 tbsp
- Fresh ginger (grated)1 tbsp
- Cornstarch1 tsp
- Water or broth2 tbsp
Instructions
- 1Step 1
Press the tofu to remove excess water. Cut the tofu into 1-inch cubes.
- 2Step 2
Cook the frozen edamame according to package directions; drain.
- 3Step 3
Prepare the vegetables: Cut broccoli into florets, slice carrots thinly, and slice red bell pepper.
- 4Step 4
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. In a separate small bowl, mix the cornstarch with water or broth to create a slurry.
- 5Step 5
Heat 0.5 tbsp olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and slightly crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
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