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Ginger Tofu Bowl

Ginger Tofu Bowl
Ginger Tofu Bowl

In the mood for a light, Asian-inspired vegan meal? This Ginger Tofu bowl will serve your cravings and have you coming back for more!

This vegan dish enhances your taste with a kick of fresh ginger and the sweetness of sesame oil. Mixed together, this dish brings out the best of Asian flavors and is guaranteed to become one of your favorite vegan dishes.

Makes 4 Servings


  • 7 tablespoons soy sauce, divided

  • 2 teaspoons minced fresh ginger

  • 1 teaspoon toasted sesame oil

  • 1 package firm tofu, drained and cut into 1/2 inch cubes

  • 1 cup uncooked brown rice

  • 1/2 seedless cucumber thinly sliced

  • 1/4 teaspoon salt

  • 1/4 teaspoon sugar

  • 1/4 cup rice vinegar

  • 1 teaspoon vegetable oil

  • 1 package sliced cremini or white mushrooms

  • 1 cup thawed frozen shelled edamame

  • 2 carrots, julienned or thinly sliced

  • 4 green onions, thinly sliced

  • toasted sesame seeds and pickled ginger


  1. Combine 6 tablespoons soy sauce, ginger and sesame oil in large resealable food storage bag or large bowl. Add tofu. Seal bag and turn to coat. Refrigerate for 2 hours or overnight.

  2. Prepare rice according to package directions

  3. Meanwhile, place cucumber slices in a shallow bowl. Sprinkle with salt and sugar and toss to coat. Add vinegar and mix well.

  4. Heat vegetable oil in a medium skillet over medium-high heat. Add mushrooms. Cook and stir 5 minutes or until mushrooms are tender and lightly browned. Remove from the heat and stir in remaining 1 tablespoon soy sauce.

  5. Divide rice among four bowls. Drain tofu and discard the remaining marinade. Arrange tofu, mushrooms, cucumbers, edamame, and carrots over rice. Top with green onions, sesame seeds, and pickled ginger.

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