Ginger-Garlic Tofu and Broccoli Bowls

This tofu bowl uses two textures: browned edges on the tofu and broccoli that is tender but still holds its shape. The sauce goes in at the end, after both components are cooked, so it coats them without washing away the crust too early. Start the rice first and use its cooking time to prepare the pan ingredients.

Serves: 4 | Estimated preparation: 20 minutes | Estimated cooking: 25 minutes | Estimated total: 45 minutes.

Recipe development note: this recipe has not been kitchen-tested by Tasty Food. Times are estimates; follow the texture and safe-temperature checks in the method. The featured image is an AI-generated serving illustration and may differ from your result.

Equipment

A saucepan with lid, a large non-stick or well-seasoned frying pan, a clean towel, a bowl and a whisk.

Ingredients

• 280 g long-grain white rice, rinsed
• Water for rice, according to packet directions
• 600 g extra-firm tofu, drained
• 400 g broccoli, cut into small florets; peel and thinly slice the stalk
• 3 tablespoons neutral oil, divided
• 2 tablespoons cornflour/cornstarch, plus 2 teaspoons for the sauce
• 4 tablespoons reduced-salt soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or brown sugar
• 150 ml water, divided
• 15 g fresh ginger, finely grated
• 3 garlic cloves, finely grated
• 2 spring onions, thinly sliced

Instructions

1. Start the rice and dry the tofu. Cook the rice following its packet water ratio and timing. Wrap the tofu in a clean towel and press gently under a plate for 10 minutes. Cut into 2 cm cubes, pat any wet surfaces dry and toss with the 2 tablespoons cornflour just before frying. A heavy press is unnecessary for very firm tofu.
2. Mix the sauce. Whisk together soy sauce, rice vinegar, maple syrup or sugar, 120 ml of the measured water and the 2 teaspoons cornflour until smooth. Keep the ginger and garlic separate for now. Stir this sauce again immediately before pouring, since the starch settles as it stands.
3. Brown the tofu. Heat 2 tablespoons oil in the large pan over medium-high heat. Add tofu in a single layer, working in batches if needed. Cook for 8–10 minutes, turning the cubes only after the underside has formed a golden crust. Transfer to a plate. Avoid tearing at pieces that are still stuck; they often release after another minute.
4. Cook the broccoli. Add the remaining oil and broccoli. Stir-fry for 3 minutes, then add the remaining 30 ml water and cover for 2–3 minutes. Remove the lid and let excess water evaporate. The florets should be bright and just tender when pierced; large stalk pieces may need another minute.
5. Glaze and assemble. Lower the heat to medium. Stir ginger and garlic through the broccoli for 30 seconds. Return the tofu, re-whisk the sauce and pour it in. Toss for 1–2 minutes until glossy and lightly thickened. Add water a tablespoon at a time if it becomes sticky. Serve immediately over rice with spring onion.

Cooking notes and substitutions

Choosing tofu

Extra-firm block tofu works here; silken tofu is too delicate for tossing and frying. Frozen-and-thawed firm tofu has a spongier texture and absorbs more sauce, so keep a little water available when glazing it.

Adjusting salt and sweetness

Soy sauce brands vary substantially. Begin with reduced-salt soy sauce and taste the finished glaze before adding salt. For extra heat, add a small pinch of chilli flakes with the ginger. Sesame oil is optional flavouring in other versions, but it is not needed for this recipe.

Storing the bowls

Refrigerate rice and tofu promptly in shallow containers within 2 hours, or 1 hour in hot conditions above 32°C/90°F. For best quality, use these assembled bowls the following day. Reheat until 74°C/165°F, adding a splash of water. The tofu will soften; fresh cooking gives the crispest edges.

Allergens and food safety

Contains soy and usually wheat from soy sauce. Certified gluten-free tamari may replace soy sauce; check every package. Keep refrigerated food at 4°C/40°F or below. Use clean utensils when checking cooked food.

Food safety reference: CDC food safety guidance. For chilling and reheating guidance, see USDA leftovers guidance.

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