Vegan Chinese Vegetable & Tofu Rice Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 7 oz firm tofu
• 1 1/2 tbsp soy sauce or tamari
• 1/2 tbsp sesame oil
• 1 cup fresh broccoli florets
• 1 large carrots
• 1 red bell pepper
• 2 stalks green onions
• 2 garlic cloves
• 1-inch piece fresh ginger
• 2 cups cooked jasmine rice
• 1 tbsp cornstarch
• 1/4 cup vegetable broth

Method (tap to check — screen stays awake)

1. Press and cube the tofu. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Pan-fry in a little sesame oil until golden and crispy, then set aside.
2. Chop broccoli, carrots, bell pepper, garlic, and ginger.
3. In the same pan, add a splash of sesame oil and sauté garlic and ginger until fragrant. Add carrots, broccoli, and bell pepper; cook until tender-crisp.
4. Return tofu to the pan, add the remaining soy sauce, and stir well. Pour in vegetable broth and cook for another 2-3 minutes.
5. Meanwhile, reheat the jasmine rice. Divide into bowls.
6. Top each rice bowl with the sautéed vegetables and tofu. Garnish with sliced green onions.
7. Serve immediately for a hearty, flavorful, and quick vegan Chinese-inspired lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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