About The Recipe
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.
- Silken tofu: very soft, best used for desserts, soups, and sauces.
- Soft tofu: still pretty soft, also good for purées, desserts, sauces, and soups
- Medium: firm enough for nuggets with a soft center.
- Firm: great for nuggets, stirfrys, and vegan cheese crumbles.
- Extra firm: perfect for firm nuggets and stir frys with firm center. Holds shape really well.
- Super firm: extremely firm, great for tofu steaks.
See The Tofu Recipe Video
What ingredients do you need for this healthy recipe for tofu with vegetables?
- 1 block package firm tofu (plus liquid from package)
- 3 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp black garlic powder
- 2 tsp turmeric
- 1 tsp paprika
- 3 tsp nutritional Yeast
- 4 tsp vegetable bullion
- 3 tbsp chopped onions
- 3 tbsp chopped green peppers
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp molasses
- 1/2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/2 cup chopped bell peppers
- 2 cups rice
- 4.25 cups water
- 1/4 cup almond milk
How do you make sweet and spicy tofu with rice?
- Remove the plastic from your tofu package and pour the liquid into a cup and set aside for later
- Slice the tofu into bite size cubes
- Combine the tofu with 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp black garlic powder, 1 tsp turmeric, 1 tsp paprika, and 2 tsp nutritional Yeast
- Gently toss the tofu squares and preheat the oven to 375 degrees F
- Spread out the tofu on your baking sheet and bake for 20 minutes
- In the meantime heat 1 tsp olive oil in a large skillet on medium heat and sauté the onions, garlic, ginger, and peppers for 2 minutes
- Pour in the liquid from the tofu container and stir before adding the bell peppers, soy sauce, and molasses and stir
- Add in 1/4 cup water and 1/4 cup almond milk
- Put the lid on the skillet and sauté for 3 minutes
- Stir in the cornstarch thoroughly then scoop into a bowl and set aside
- Combine rice and 4 cups water in the same skillet along with 3 tsp vegetable bullion and stir
- Put the lid on and cook until rice is done (8-12 minutes) – stir it occasionally
- Combine rice, sauce, and tofu!
What’s the nutritional information for one serving?
Nutrition Facts:
- Servings: 6
- Calories 328
- Total Fat 7.2g 9%
- Saturated Fat 3g 15%
- Cholesterol 0mg 0%
- Sodium 287mg 12%
- Total Carbohydrate 56.8g 21%
- Dietary Fiber 2.6g 9%
- Total Sugars 2.2g
- Protein 9.4
- Vitamin D 0mcg 0%
- Calcium 121mg 9%
- Iron 5mg 25%
- Potassium 301mg 6
What is the best way to store the left overs?
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.
Jump To Recipe: Sweet & Spicy Ginger Tofu With Vegetables
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.
Ingredients
For The Tofu
- 16 oz Firm Tofu Keep the liquid, Can substitute other levels of firmness
- 1 tsp olive oil (3 tsp total for whole recipe)
- ½ tsp salt
- ½ tsp pepper
- 1 tsp black garlic powder
- 2 tsp turmeric
- 1 tsp paprika
- 3 tsp nutritional yeast optional
For The Rice
- 2 cups rice
- 4¼ cups water
- 4 tsp vegetable bullion
For The Vegetables
- 2 tsp olive oil
- 3 tbsp chopped onion
- ½ cup chopped bell peppers
- 3 tbsp diced jalapenos or pepper of your choice
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp molassws
- ½ tbsp soy sauce
- 1 tbsp cornstarch
- ¼ cup almond milk
Instructions
Make the tofu
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Preheat oven to 375 degrees
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when you open your tofu package set the liquid aside to use later
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Cut up the tofu into ½ inch squares
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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)
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Toss the tofu gently in the mixing bowl
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Bake the tofu in the oven for 20 minutes then allow to rest
Make the vegetables
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Heat 2 tsp olive oil in a large skillet before sauteing onions ginger jalapenos and garlic for 1-2 minutes
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Stir in the bell peppers and simmer for 2 minutes
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Stir in the tofu liquid from the container then ¼ cup water and ¼ cup almond milk
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Put the lid on and simmer on medium for 3 minutes
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Remove from the heat and vigorousl;y whisk in the cornstarch then scoop skillet contents into a bowl and set aside
Make the rice
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Reheat skillet on high and combine the risce, water, and vegetable bullion- stir
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Reduce heat to medium, add the lid back on, and cook until rice is done (8-12 minutes)
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Stir occassionaly – add more water if necessary
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Combine rice tofu and vegetable sauce before serving!