Vegan Ginger-Scallion Tofu and Broccoli Rice Bowls
Golden tofu, crisp-tender broccoli, and fluffy rice come together in a savory ginger-garlic sauce for a hearty Chinese-inspired vegan bowl.
Follow the steps below to cook the desired recipe
1. Rinse the rice until the water runs mostly clear. Cook according to package directions while preparing the tofu and vegetables.
2. Whisk the soy sauce, vegan oyster-style sauce, rice vinegar, sesame oil, cornstarch, sugar, and 60 ml water in a small bowl.
3. Pat the tofu dry. Heat the neutral oil in a large skillet or wok over medium-high heat.
4. Add the tofu in a single layer and cook for 6–8 minutes, turning occasionally, until golden on several sides. Transfer to a plate.
5. Add the broccoli and remaining 60 ml water to the skillet. Cover and steam for 3–4 minutes, until bright green and just tender.
6. Uncover, add the scallion whites, garlic, and ginger, and stir-fry for about 30 seconds until fragrant.
7. Return the tofu to the skillet and pour in the sauce. Toss for 1–2 minutes, until the sauce thickens and coats the tofu and broccoli.
8. Serve over the cooked rice, topped with the scallion greens and toasted sesame seeds.
300 g jasmine rice
400 g extra-firm tofu, pressed and cut into bite-size cubes
300 g broccoli florets
3 scallions, thinly sliced, whites and greens separated
2 tbsp neutral oil
3 cloves garlic, finely chopped
2 tsp fresh ginger, finely grated
3 tbsp light soy sauce
1 tbsp vegan oyster-style sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp cornstarch
120 ml water, divided
1 tsp sugar
1 tbsp toasted sesame seeds, for serving
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