A tasty dinner within 30 minutes? Well, that is the mantra on most people’s minds nowadays. That brings me to these Broccoli and Tofu Bowls, where you can accomplish most of the prep and cooking while tofu bakes for 30 minutes in the oven.
I make what my family eats — namely the kids. Who cares about the husband? (I’m joking!) My kids have been on an Asian kick for a while now. I’ll cook Indian food once, perhaps twice a week, but East and Southeast Asian food tends to dominate. It ranges from Korean bibimbap and noodle soups to Thai fried rice or Vietnamese banh mi. Hey, if I can get them to eat vegetables through these dishes, I am all for it.
Pantry staples for a Chinese-inspired Tofu Bowl
One format they love is what I call “Asian bowls,” usually tofu and some kind of vegetable in a delicious sauce over rice. In this case, it’s a Chinese-inspired bowl. Let’s talk about pantry staples: Soy sauce, dark soy sauce (a richer style), rice vinegar, sesame oil, Sriracha (a style of chile sauce), hoisin sauce (a sweet-savory bean-based sauce) and chili crisp are some of the ingredients that I always have in my pantry.
Ingredients of a Broccoli and Tofu Bowl
The ingredients of a Broccoli and Tofu Bowl are:
Sauce
- Soy sauce
- Rice vinegar
- Dark soy sauce
- Light brown sugar
- Hoisin sauce
- Sriracha
- Water
Baked Tofu
- Firm tofu, that is pressed (See note in the recipe section)
- Cornstarch
- Salt
- Black pepper
- Cooking spray
Other ingredients
- Neutral oil : like a vegetable oil or sunflower oil
- Alliums like garlic, ginger and green onions
- Broccoli cut into small florets
- Red onion
- Peanuts
- White sesame seeds
- Cooked jasmine rice
- Cucumber
How to make the Broccoli and Tofu Bowls
These Broccoli and Tofu Bowls start off with baking the tofu. I use firm or extra-firm tofu, which is first covered in a towel and pressed with a heavy object for a few minutes to drain out the water content.
Next I cut it into cubes and toss it in a mixture of cornstarch, salt and pepper. The tofu cubes are baked in the oven for 30 minutes. It is much healthier and easier than the fried version and I have been using this method for many years now.
You can also use a tofu press that I have found on Amazon, but I have too many gadgets already and do not want to keep another one in the kitchen.
While the tofu is being baked, I prep the other components — namely cutting the vegetables and making the sauce. You could prep the veggies and the sauce a day ahead as well, if you want to save time. The sauce is so good that meat lovers will want to use it as well, a.k.a. my husband, who cooks chicken separately with the same sauce.
Once the components are ready and the tofu is baked, it takes just about 5 minutes to reach the finale.
It starts out by sauteing the vegetables like broccoli, red onion, garlic and ginger for a minute or so until lightly charred. Then the tofu is added, followed by the sauce. Peanuts and green onions add zing.
- TIP: The key to cruciferous vegetables like broccoli in a dish like this is to not overcook them. You want them to retain their crunch factor.
Once the saucy vegetables and tofu are served with cooked jasmine rice, I like to add some raw vegetables to the bowl as well. It could be sliced cucumbers or edamame with a pinch of sea salt.
Once you make it once, you can use it as a template: Try substituting broccoli for other vegetables. I switch it up with red bell pepper and onions or even green beans. Soon your family will have your own favorite Asian bowl.
What kind of tofu do you use in the Broccoli and Tofu bowl?
I use the brand House Foods, that can be found at all grocery stores, or even at Costco as my go to brand. I use Firm or Extra Firm. Costco has a 4 pack of the Organic Firm Tofu, at a fantastic price, so I usually get that as my family eats a lot of tofu.
What kind of dark soy sauce do you use?
I use the Lee Kum Kee Premium Dark Soy Sauce, and a little bit goes a long way. It adds depth of flavor and color to the dish, and I have been using this particular one for years now.
What is hoisin sauce?
Hoisin sauce is a thick, sweet, and savory Chinese condiment primarily made from fermented soybean paste, blended with sugar, vinegar, garlic, chili peppers, and spices like five-spice powder, with thickeners like starches (sweet potato, wheat, rice) or peanut butter. Again, the brand I use is Lee Kum Kee.
Can I store the leftovers? And if so how?
The leftovers can be stored in an airtight container in the fridge for lunch the next day. Do not store it after that. The leftovers can be re-heated in a microwave.
Other weeknight dinner ideas on my blog are:
- Tofu Banh Mi Bowls
- Roasted Bok Choy and Tofu Asian Bowls
- Tofu Matar
- Healthy Gobi Manchurian
- Black Eyed Peas and Swiss Chard Daal
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
*First published on S.F.Chronicle.com – 2/14/2025*
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Broccoli and Tofu Bowls
Ingredients
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon light brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons Sriracha
- 2–3 tablespoons water
Baked Tofu
- 14 ounces firm tofu, pressed (see note) and then cut into 1-inch cubes
- 5 tablespoons cornstarch
- 1/2 teaspoon table salt
- 3/4 teaspoon black pepper
- Cooking spray
- 3–4 tablespoons neutral oil
- 4 garlic cloves, grated
- 1-inch piece ginger, grated
- 1 medium head broccoli, cut into small florets
- 1/2 medium red onion, cut into 1-inch pieces
- 1/3 cup finely chopped green onions, plus 2-3 tablespoons for garnish
- 1/3 cup coarsely chopped peanuts
- 2 tablespoons white sesame seeds, for garnish
- Cooked jasmine rice, for serving
- Sliced cucumber, for serving (optional)
Get Recipe Ingredients
Method
Make the sauce
- Whisk all of the ingredients in a medium bowl until well combined. Set aside.
Bake the tofu
- Preheat the oven to 400 degrees.
- Line a quarter baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the cornstarch, salt and pepper. Add the tofu and toss until it’s well covered in the cornstarch mixture.
- Coat the parchment paper with cooking spray. Place the tofu on the sheet, ensuring the cubes do not overlap. Coat the tofu with more oil spray. Bake for 30 minutes, until the tofu looks golden brown.
Cooking and Assembly
- Add the neutral oil to a medium saucepan or wok on medium-high to high heat. Add the garlic, ginger, broccoli, red onion and ⅓ cup green onions. Saute for 1-2 minutes, stirring occasionally, until lightly charred.
- Add the baked tofu and saute for 2 minutes.
- Add the sauce and cook the entire mixture, stirring occasionally, until well coated, about 2 minutes.
- Add the peanuts and stir again.
- Plate the broccoli and tofu with the jasmine rice and sliced cucumber, if using. Garnish with green onions and sesame seeds. Serve immediately.
Note:
- Wrap the tofu with a kitchen towel and then press it with a heavy weight such as a cast-iron skillet for about 15 minutes before cutting it into cubes. This will remove excess water so the tofu crisps up nicely in the oven.
- Any leftovers can be stored in the fridge in an airtight container for about a day.
Notes
What kind of tofu do you use in the Broccoli and Tofu bowl?
- I use the brand House Foods, that can be found at all grocery stores, or even at Costco as my go to brand. I use Firm or Extra Firm. Costco has a 4 pack of the Organic Firm Tofu, at a fantastic price, so I usually get that as my family eats a lot of tofu.
What kind of dark soy sauce do you use?
- I use the Lee Kum Kee Premium Dark Soy Sauce, and a little bit goes a long way. It adds depth of flavor and color to the dish, and I have been using this particular one for years now.
What is hoisin sauce?
- Hoisin sauce is a thick, sweet, and savory Chinese condiment primarily made from fermented soybean paste, blended with sugar, vinegar, garlic, chili peppers, and spices like five-spice powder, with thickeners like starches (sweet potato, wheat, rice) or peanut butter. Again, the brand I use is Lee Kum Kee.
Can I store the leftovers? And if so how?
- The leftovers can be stored in an airtight container in the fridge for lunch the next day. Do not store it after that. The leftovers can be re-heated in a microwave.
