This healthy recipe for tofu with vegetables & rice is just what you need for your next plant protein meal. The flavors, such as ginger garlic & molasses, come together in such an amazing and refreshing way. You’ll never look at tofu the same way again once you have a taste. It pairs so well with the veggies and rice too. This dish is great for healthy meal prep too.
What texture of tofu should I use for sweet & spicy ginger tofu?
There are 6 common tofu textures categorized according to firmness. They are labeled: silken, soft, medium, firm, extra firm, and super firm.
What ingredients do you need for this healthy recipe for tofu with vegetables?
How do you make sweet and spicy tofu with rice?
Store it in the refrigerator: If you want to make this healthy recipe for tofu with vegetables & rice for meal prepping, meal planning, or you just have leftovers here is what to do! Find a sturdy Tupperware container with a seal tight lid if possible. I like to use glass storage containers so I can reheat in the microwave and not worry about the plastic melting or breaking after a few washing. If you don’t want to deal with meal prep containers just store it in the pan or a large bowl and cover with plastic wrap. It will stay fresh in the refrigerator for up to 5 days.
Store it in the freezer: store in seal right tupperware and double wrap with plastic wrap. You can store it in the freezer for up to 3 months.
This sweet and spicy ginger tofu with vegetables and rice is easy to make using one pan. It’s super delicious and perfect for vegan lunch, dinner, or meal prep.
Preheat oven to 375 degrees
when you open your tofu package set the liquid aside to use later
Cut up the tofu into ½ inch squares
Use a large mixing bowl to combine the tofu with 1 tsp olive oil and the seasoing (salt, pepper, black garlic, turmeric, paprika, nutritional yeast)
Toss the tofu gently in the mixing bowl
Bake the tofu in the oven for 20 minutes then allow to rest
Heat 2 tsp olive oil in a large skillet before sauteing onions ginger jalapenos and garlic for 1-2 minutes
Stir in the bell peppers and simmer for 2 minutes
Stir in the tofu liquid from the container then ¼ cup water and ¼ cup almond milk
Put the lid on and simmer on medium for 3 minutes
Remove from the heat and vigorousl;y whisk in the cornstarch then scoop skillet contents into a bowl and set aside
Reheat skillet on high and combine the risce, water, and vegetable bullion- stir
Reduce heat to medium, add the lid back on, and cook until rice is done (8-12 minutes)
Stir occassionaly – add more water if necessary
Combine rice tofu and vegetable sauce before serving!