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Orange-Ginger Tofu Bowls

asian dinner main meals recipes Nov 24, 2021
Orange-Ginger Tofu Bowls

I've never met a vegan bowl I didn't like but I'm extra excited about this Orange-Ginger Tofu Bowls. Unlike other "orange tofu" I've had, this tofu is crispy with just the right amount of tangy citrus flavor. I swear you're going to want to eat the orange tofu like popcorn!


This is one of those quick weeknight meals you can throw together and eat all in one bowl. Simple but delicious is always a win for me. I love serving bowl meals to my family because everyone can customize their own dish. Set everything out buffet style for everyone to build their own bowl.



Recipe Tips

I've created these Orange-Ginger Tofu Bowls as a sheet pan meal but you could also roast a batch of any combination of vegetables on the weekend along with your rice and build your bowl from there.


I recommend making the tofu when you're serving it, however it does store and reheat well so you could prep the orange-ginger tofu on the weekend with the rice if you want to save time. 


Serving Suggestions

As I mentioned above, I love to serve this DIY buffet style. Another option is to serve it straight from the sheet pan with bowls of rice around the table. In addition to broccoli, some other options include cauliflower and carrots.


I like to include a balance of raw and cooked veggies in my bowls so add shredded carrots, bean sprouts, sliced radishes or anything else your family loves.


When it comes to garnishes, I'm a big fan of gomasaio (a mix of sesame seeds and salt). Furikake (sesame seeds, sugar and seaweed) is also another of my favorites. Both can be found in the Asian section of your local grocery store.


Orange-Ginger Tofu Sheet Pan Bowls

Prep time: 20 minutes | Cook time: 15 minutes 

Serves 4



14-oz extra firm tofu (or firm tofu that has been drained and pressed for 30 minutes), cut into bite-sized cubes

4 Tbsp soy sauce, tamari or shoyu, divided

2 Tbsp cornstarch

zest and juice of 1 medium orange

juice of ½ lime

2 tsp grated fresh ginger

3 tsp rice vinegar, divided

1 English cucumber, thinly sliced

2 cups broccoli florets

2 tsp toasted sesame oil (optional)

3 green onions, thinly sliced

3 cups cooked brown rice

2 Tbsp sesame seeds



  1. Preheat the oven to 350°F.
  2. Combine the tofu and 1 Tbsp tamari in a small bowl. Stir to coat. Set aside while you continue with Steps 3 through 5.
  3. Meanwhile, in a small mixing bowl, whisk the juice of the orange juice, 2 tablespoons tamari, lime juice and ginger in a small bowl. 
  4. In a medium bowl, combine the cucumber with the rice vinegar. Toss well to combine. Set aside.
  5. Reheat the cooked brown rice.
  6. Sprinkle the tofu with the cornstarch and toss to coat. Place in the oven and bake for 10 minutes. Remove the sheet pan from the oven, toss with the orange juice mixture and mix to evenly coat. Spread to one side of the sheet pan. Toss the broccoli florets with the sesame oil (if using) and remaining 1 tablespoon of tamari. Add to the other side of the sheet pan. Bake for 5 more minutes. 
  7. To serve, divide the rice among serving bowls, followed by the tofu and broccoli. Top with the sliced cucumbers. Garnish with the green onions and sesame seeds. Serve with more tamari on the side.


Soy allergy? Replace the tamari with coconut aminos. Swap a soy-free tempeh or Pumfu for the tofu.


Spoiler Alert: Orange-Ginger Tofu Sheet Pan Bowls are best eaten when served. 


For non vegans: Swap cubed chicken for the tofu.


More Asian-inspired Recipes:


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