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Complete recipe

Tofu & vegetable rice bowls

Golden tofu, colourful vegetables and freshly cooked rice. A simple bowl seasoned with olive oil, salt and pepper.

By Forkue Updated

30 minutes3 servingseasylow budget
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Glass lunch box with golden tofu, white rice, broccoli, peppers, and carrots
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Tofu400 g · plain firm tofu, drained
  • Rice1 cup dry · white rice
  • Mixed vegetables3 cups · plain fresh or frozen bite-size vegetables, without sauce

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Rinse rice and measure vegetables.
  2. Drain and pat tofu thoroughly dry, then cut into 2 cm cubes.
  3. Set out a saucepan with a lid and a wide skillet.
  4. Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
  5. While rice cooks, heat a thin layer of olive oil in the skillet over medium-high heat. Add tofu in one layer and cook for 8–10 minutes, turning occasionally, until golden on several sides. Transfer to a clean plate.
  6. Add vegetables to the skillet with a splash of water. Cover for 4–6 minutes until tender and hot throughout, then uncover to let excess water evaporate.
  7. Return tofu to the skillet and stir for 1 minute. Season with salt and pepper, then serve over the freshly cooked rice.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.