Vegan Sesame Tofu and Vegetable Grain 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 tbsp Sesame oil
• 1 1/2 cups dry Brown rice or quinoa
• 1 medium Carrots
• 1 large Red bell pepper
• 1 cup Broccoli florets
• 2 stalks Green onions
• 1 tbsp Sesame seeds
• 2 Garlic cloves
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Cook the brown rice or quinoa according to package instructions. Set aside.
2. Drain excess water from the tofu and cut into 1-inch cubes. Marinate with 1 tablespoon soy sauce and 1 tablespoon sesame oil for 10 minutes.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 8 minutes. Remove and set aside.
4. In the same skillet, add minced garlic, julienned carrots, sliced bell pepper, and broccoli florets. Stir-fry for 7-8 minutes until vegetables are tender-crisp.
5. Return tofu to the skillet. Add remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, and stir well to combine. Cook for another 2-3 minutes.
6. Chop green onions and sprinkle over the tofu and vegetables. Toast sesame seeds in a dry skillet for 1 minute and add to the bowl.
7. Assemble bowls with a base of cooked rice or quinoa. Top with the tofu and vegetable mixture. Garnish with green onions and sesame seeds.
8. Serve immediately.

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

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