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Minute Rice - Ginger Tofu Bowl Over Whole Grain Brown Rice

Minute Rice - Ginger Tofu Bowl Over Whole Grain Brown Rice

Want to make weeknight meals a breeze? Serve up this delicious Ginger Tofu Bowl - the perfect, quick-and-easy answer to "What's for Dinner?" tonight and every night.

We've taken healthy Whole Grain Brown Minute Rice (which we always stock in our pantry) and topped it with tender cubes of tofu that we gently sauteed until golden brown. We added some of our favourite veggies, sautéed in a fragrant blend of garlic and ginger, and drizzled it all with a homemade, sweet and tangy sauce to give the dish a little kick. This dinner-in-a-bowl will please the whole family, and deliver the healthy, protein-packed meal (in record time) you didn't know you had in you on a busy weeknight. Now that's what we call the recipe for success!

Be sure to share YOUR success with us. Take a picture of your own dinner creations and hashtag them #WeekdayWin so we can bask in your weekday glory! And be sure to follow #WeekdayWin for more tips and inspiration, and visit MINUTERICE.CA for more versatile, delicious and easy 1-2-3 meal ideas.

Bite Me Bit

"I like rice. Rice is great if you're really hungry and want two thousand of something."

- Mitch Hedberg

Ingredients

Rice

2 cups Whole Grain Brown Minute Rice
1 ¾ cups water

Sauce

1/3 cup soy sauce
¼ cup brown sugar
2 tbsp fresh lime juice
1 tbsp oyster sauce
½ tsp Sambal sauce, fresh chili paste

Bowl

1 (19oz) pkg. extra firm tofu
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1 tbsp cornstarch
1 tbsp vegetable oil
1 small yellow onion, thinly sliced
1 red pepper, sliced in strips
1 carrot, peeled and julienned
1 garlic clove, minced
2 tsp minced fresh ginger
¼ cup chopped fresh basil

Directions

To prepare the rice, in a medium saucepan bring water to a boil. Stir in rice, return to a boil. Reduce heat to low, cover and simmer 5 minutes. Remove from heat, stir then cover and let stand 5 minutes.

For the sauce, whisk soy sauce, brown sugar, lime juice, oyster sauce and Sambal sauce. Set aside.

To prepare the tofu, lay the tofu on paper towels pressing all sides to absorb excess moisture. Cut the tofu into 1-inch cubes. In a bowl, toss tofu with salt and pepper. Toss with cornstarch to evenly coat. Heat vegetable oil in a medium skillet over medium-high heat. Saute the tofu for 2 minutes without stirring to all it to brown. Stir and continue to cook until all sides are golden. Transfer tofu to a plate and reduce heat to medium. Add onions, peppers, carrots, garlic and ginger. Cook stirring 3-4 minutes until vegetables are tender. Add sauce mixture and tofu. Continue cooking for 2 minutes, stirring until sauce thickens slightly and coats the tofu and vegetables. Remove from heat, stir in chopped basil. Serve over rice.

Serves 4

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