Sticky ginger tofu rice bowls
Glossy sauce, crisp tofu edges, zero need for a wok collection.
Sweet teriyaki chicken rice bowl
A small, measured sweetener amount makes added sugar easier to control than a heavy sauce pour. Brown rice contributes a whole grain.
same craving, a fresh idea
A closer look at the craving.
A small, measured sweetener amount makes added sugar easier to control than a heavy sauce pour. Brown rice contributes a whole grain.
A little more possibility.
Sauce that coats the food while leaving the sweetness adjustable.
Sticky ginger tofu rice bowls
What you’ll need
Ingredients
Let’s do this
- 1
Pat tofu thoroughly dry and cut into 3/4-inch cubes. Toss with 2 teaspoons cornstarch. Whisk the remaining teaspoon cornstarch with soy sauce, vinegar, syrup, ginger, garlic, and 1/4 cup water.
- 2
Heat oil in a nonstick skillet over medium-high heat. Brown tofu for 8–10 minutes, turning carefully on several sides. Transfer to a plate.
- 3
Add broccoli and the 2 tablespoons water to the skillet. Cover and steam for 3–4 minutes, then uncover.
- 4
Stir the sauce again, add it to the pan, and simmer for 1 minute until glossy. Return tofu and toss gently.
- 5
Warm the rice, reheating to 165°F if it is leftover rice. Divide into bowls, add tofu and broccoli, and finish with sesame seeds.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
Another craving, another idea.
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