Easy Tofu Bowl with Ginger-Tahini Sauce

I’m totally in love with this EASY TOFU BOWL with GINGER-TAHINI SAUCE.

This simple bowl is definitely a hit in our house. As a mom, I love this combo because it’s genuinely easy to make and super healthy. My family loves this dish because…well, it’s flavorful and delicious! Hopefully you’ll agree and add this tofu, veg, and rice bowl to your rotation of family-approved dinners.

HOW TO MAKE THIS TOFU BOWL WITH GINGER-TAHINI SAUCE

1. Begin by pressing your tofu. I like to wrap it in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet) and wait for at least 10-15 minutes for the water to drain. Pressing the tofu allows for better absorption of the marinade/flavors and also helps to crisp up the tofu when cooking.
2. While tofu is pressing, prepare the marinade by adding the tamari (or soy sauce), rice wine vinegar, and minced garlic.
3. After tofu has been pressed, slice into cubes and add to marinade. Let soak for at least 20-30 minutes for flavors to absorb.
4. While tofu is marinating, shred the carrots and purple cabbage and stir in the rice wine vinegar. Let sit until ready to use.
5. Cook rice according to package.
6. Make the ginger-tahini sauce by blending or whisking all ingredients together until creamy.
7. Remove tofu cubes from marinade (SAVE the marinade) and coat with cornstarch.
8. Heat oil in a pan over medium-high heat and add tofu. Cook for about 5 minutes. Flip and cook for another 5 minutes, or until crispy and golden brown.
9. Reduce heat and carefully add the remaining marinade back to tofu. Cook for a few more minutes or until sauce is absorbed.
10. Add tofu, shredded carrots and cabbage, sliced radish and avocado to a bowl with rice. Serve with a side of ginger-tahini sauce and sprinkle with Furikake (or sesame seeds). Enjoy!

Why you should make these easy tofu bowls with ginger-tahini sauce:

• Super simple to make and require only a little bit of prep. Nothing fancy here!
• Easy to customize. Maybe you prefer to leave out the beets and throw in some cucumbers instead. Or, spice it up and add Sriracha to the tofu marinade. Sub quinoa for the rice. Use tempeh instead of tofu. Or, add some edamame for extra protein.
• High in protein
• Vegan (as always here) and gluten-free (if you use Tamari instead of soy sauce).
• Perfect for meal prep! Just arrange portions into to-go containers and grab when ready during your busy week.

Looking for other protein-packed tofu bowls? Try this SALSA MACHA TOFU BOWL WITH CHIPOTLE-LIME VINAIGRETTE!