Name: Ginger tofu bowls with broccoli
Total time: 115 min
Yield: 4 bowls
Ingredients: 1 block (14–14.5 oz) extra-firm tofu, drained; 4 tbsp reduced-sodium soy sauce; 3 tbsp seasoned rice vinegar; 1 tbsp maple syrup; 1 tsp toasted sesame oil; 2 garlic cloves, minced; 1 tbsp grated ginger; 1 tsp lime zest; 2 tbsp neutral oil; 1 cup dry long-grain white rice; 1 1/2 cups water for rice; 1 lb broccoli florets; Water as needed for the stated boiling, soaking, steaming or water-bath step; discard unless a reserved amount is specified

Ginger tofu bowls with broccoli

Lime zest joins the ginger marinade, with rice and broccoli included in the bowl.

Published October 2, 2026 · Updated October 15, 2026

4 bowls · Estimated 1 hour 55 minutes

Ingredients & method

Before you start: Press tofu and prepare marinade: 20 minutes · Refrigerated marination: 60 minutes · Rice, broccoli and tofu: 35 minutes

Equipment: Large skillet; saucepan with lid; steamer

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Method

Drain the extra-firm tofu and cut it into 1-inch cubes. Arrange the cubes between clean towels, set a light, flat weight on top and press for 15 minutes to remove excess moisture without crushing them.
Mix the reduced-sodium soy sauce, seasoned rice vinegar, maple syrup, toasted sesame oil, minced garlic, grated ginger and lime zest in a container large enough to hold the tofu. Add the pressed cubes, turn gently to coat, cover and refrigerate for 1 hour.
After marinating, rinse the 1 cup dry long-grain white rice and drain well. Put it in a saucepan with its 1½ cups water, bring to a boil, then cover and reduce the heat to low.
Cook the rice for 15 minutes, then remove the saucepan from the heat and leave it covered for 10 minutes. Keep the lid on during the rest so the steam can finish the rice; this water ratio and timing are for ordinary long-grain white rice, not brown or instant rice.
While the rice cooks, lift the tofu out of the marinade, letting excess liquid drip back into its container. Reserve all the remaining marinade for the skillet sauce, and bring water to a boil beneath a steamer for the broccoli.
Heat the neutral oil in a large skillet over medium-high heat. Add the drained tofu in a single layer and fry for 10–12 minutes, turning the cubes carefully as their surfaces become golden.
While the tofu fries, steam the broccoli over boiling water for 5–7 minutes, until tender. Lift it out of the steamer when done so it does not continue sitting over the boiling water.
Pour the reserved marinade into the skillet with the golden tofu. Bring it to a simmer and cook for 1–2 minutes, turning the cubes through the hot sauce.
Fluff the rested rice and divide it among 4 bowls. Add the steamed broccoli and tofu, then spoon the sauce remaining in the skillet over the bowls.

Leave time for pressing and marinating

The tofu has a pressing stage followed by a refrigerated marinade, so this bowl needs a lead-in before the final stovetop cooking. Keep the weight light and flat enough to remove moisture without crushing the one-inch cubes.

Mix the soy sauce, seasoned rice vinegar, maple syrup, sesame oil, garlic, ginger and lime zest before adding the tofu. Turn the cubes gently to coat. When lifting them out later, let excess liquid drip back and retain the remaining marinade; it becomes the skillet sauce rather than being discarded.

Coordinate the rice rest with the tofu and broccoli

The listed rice ratio is for ordinary long-grain white rice. Keep its lid on through the off-heat rest while frying the drained tofu and steaming the broccoli in their separate vessels.

Turn the tofu carefully as its surfaces become golden, then add the reserved marinade for the stated simmer. Lift the broccoli out when tender so it does not keep sitting over the steam. Divide the fluffed rice among four bowls, add the tofu and broccoli, and use the skillet's remaining sauce to finish.

Ginger tofu bowls with broccoli

Ingredients & method

Leave time for pressing and marinating

Coordinate the rice rest with the tofu and broccoli

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