Broccoli Tofu Rice Bowls

Name: Broccoli Tofu Rice Bowls
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 250 g Firm tofu; 220 g Broccoli; 140 g Uncooked white rice; 280 ml Water; 20 ml Soy sauce; 15 ml Olive oil; 5 ml Toasted sesame oil

Browned tofu and broccoli sit over plain rice with soy sauce and a sesame finish. It is a straightforward bowl for a lunch or dinner built from a few ingredients rather than several side dishes. Drying the tofu helps it brown. Keep the broccoli florets small enough to soften during their brief covered time in the skillet.

A bowl of rice, broccoli and browned tofu held in two hands. — Representative photograph · Cooked Food in a Bowl by Alesia Kozik · Source · Pexels License. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. Representative broccoli, tofu and rice bowl. The pictured serving sauce differs and its formula is not documented; use the soy-sesame seasoning specified here. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

250 g Firm tofu
220 g Broccoli
140 g Uncooked white rice
280 ml Water
20 ml Soy sauce
15 ml Olive oil
5 ml Toasted sesame oil

Allergens listed for these ingredients · Soy, Wheat, Sesame. Check package labels.

Preparation notes

For steaming the broccoli, use 30 mL additional water, separate from the 280 mL allocated to the rice. Let the pan liquid evaporate before adding the seasonings.

Step-by-Step Instructions

Rinse the rice, add the measured water and bring to a boil in a small covered saucepan. Reduce the heat and cook according to the rice package, then rest covered.
Pat the tofu dry and cube it. Brown the cubes in the olive oil in a wide skillet, turning gently.
Add small broccoli florets and a splash of water, cover briefly and cook until tender. Uncover, stir in soy sauce and sesame oil, and serve over the rice.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace the 250 g firm tofu with silken tofu for browning. Silken tofu breaks more easily and releases water; use firm tofu for the cubes in this method.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.