Ginger Sesame Tofu Power Bowl

DinnerLunch
Written By Virginia Vismer

⏱️ Prep Time: 25 minutes • 🍳 Cook Time: 30 minutes

This Ginger Sesame Tofu Bowl is a solid go-to whether you’re looking to fuel your day or meal prep something satisfying for the week. It features crispy baked tofu tossed in a sticky ginger-sesame glaze, roasted broccoli, crunchy raw veggies, and brown rice or noodles—all topped with a rich almond butter dressing. It’s balanced, bold, and keeps you full without weighing you down.

A vibrant tofu bowl with sticky sesame-glazed tofu, brown rice, roasted broccoli, and crisp veggies, drizzled with almond butter dressing.

Tofu gets a bad rap for being bland, but the truth is—it just needs the right treatment. In this recipe, baking the tofu gives it that golden, chewy texture, while the sesame-ginger glaze clings to every edge. Pair that with the richness of almond butter, the crunch of fresh veggies, and the heartiness of rice or noodles, and this bowl hits every mark. It’s great hot or cold, which makes it ideal for batch lunches or even dinner on a busy night.

One of the things I love most about this bowl is how modular it is. You can swap out the grain, change the veggies, or even make the dressing ahead of time and use it on other meals throughout the week. It’s packed with plant-based protein, fiber, and healthy fats, but more importantly—it’s a genuinely craveable combo. The sauce alone is worth making on repeat.

And if you're into prep efficiency, everything can be cooked and stored separately to assemble fresh each day—or built out into full containers for grab-and-go ease. The flavors actually get better after a day or two, which makes this bowl even more meal-prep-friendly.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 520 • 💪 Protein/Serving: 28g

For the Tofu:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed

  • 1 tbsp cornstarch or arrowroot powder

  • 1 tbsp olive oil or avocado oil

For the Sesame-Ginger Glaze:

  • 2 tbsp low-sodium soy sauce or tamari

  • 1 tbsp toasted sesame oil

  • 1 tbsp maple syrup or honey

  • 1 tbsp rice vinegar

  • 1 tsp grated fresh ginger

  • 1 clove garlic, minced

  • 1 tsp cornstarch + 1 tbsp water (for slurry)

For the Bowl:

  • 1 cup brown rice or cooked soba noodles

  • 1 ½ cups broccoli florets

  • 1 cup shredded carrots

  • 1 cup red cabbage, shredded

  • 1 tbsp olive oil (for roasting)

  • Salt and pepper, to taste

For the Almond Butter Dressing:

  • 3 tbsp almond butter

  • 1 tbsp soy sauce or tamari

  • 1 tbsp rice vinegar

  • 1 tsp maple syrup

  • 1 tsp sesame oil

  • 2–3 tbsp warm water (to thin)

Optional Garnishes:

  • Sesame seeds

  • Green onions, sliced

  • Lime wedges

Steps

Step 1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Step 2

Toss cubed tofu with cornstarch and 1 tbsp oil, then spread on baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crisp.

Step 3

Meanwhile, toss broccoli florets with 1 tbsp oil, salt, and pepper. Roast on a separate tray for 20 minutes until tender and browned.

Step 4

While tofu and broccoli cook, make the glaze. In a small pan, whisk together soy sauce, sesame oil, maple syrup, vinegar, ginger, and garlic. Simmer for 1–2 minutes.

Step 5

Stir together 1 tsp cornstarch with 1 tbsp water and add to glaze. Stir until thickened, then remove from heat.

Step 6

Toss baked tofu in the warm glaze until coated.

Step 7

Cook brown rice or noodles according to package directions. Set aside.

Step 8

Make the almond butter dressing by whisking all ingredients together and thinning with warm water until pourable.

Step 9

Assemble bowls with ½ cup cooked rice, glazed tofu, roasted broccoli, shredded carrots, and cabbage.

Step 10

Drizzle with almond butter dressing and top with sesame seeds, green onions, or lime if desired.

Make it your own!

  • 🥜 Swap the nut butter
    Use tahini or peanut butter instead of almond butter—just as delicious.

  • 🌶️ Add heat
    Stir sriracha or chili flakes into the glaze or dressing for extra spice.

  • 🌾 Make it grain-free
    Serve everything over cauliflower rice or a shredded cabbage base.

  • 🥚 Boost the protein
    Add a soft-boiled egg or edamame to amp up the macros.

Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

Don't forget to tag me on Instagram @chompionsblog and use the hashtag #chompions

Virginia Vismer
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