Recipe & Images: Lavender + Lavish

10 Minutes Prep, 3 hour Marinade, 20 minutes to Sautee and Plate


Ginger-Sesame Tofu Bowl

  • 1/2 block Extra Firm Tofu, chopped into squares
  • 2 cups Broccoli, (sautéed in Lemon Juice with minced Garlic & Ginger)
  • 1 cup Enokitake Mushrooms, sautéed in Sesame oil
  • 1 cup Basmati Rice, cooked
  • Optional to top: Kimchi, Green Onions, Red Chilli Flakes, Sesame Seeds


  • 2 tbsp Soy Sauce or Liquid Aminos
  • 2 Cloves of Garlic, micro planed
  • 1 tbsp Ginger, micro planed
  • 2 tsp Sesame Oil
  • 1-4 tsp Red Chilli Flakes
  • 2 tbsp Maple Syrup
  • 1 tbsp Rice Wine Vinegar
  • 2 tsp Corn Starch
  • 1 tsp Garlic Powder
  • 5 tbsp Water, as needed to thin
  • Prepare your marinade and completely coat chopped tofu ensuring that all pieces are equally covered.
  • Place this in a tupperware container and leave in the fridge for at least 3 hours or overnight.
  • Pre-cook your rice, and sautee your veggies to have them ready.
  • Before frying your tofu, set aside any marinade that is left over in the tupperware container to add at the end of the frying process.
  • Fry the marinated tofu in sesame oil for about 5 minutes on each side at medium heat, or until they’re golden brown and crispy.
  • Once each side of the tofu is cooked add the remainder of the marinade and coat each piece until they’re sticky (think bar chicken wings).
  • Serve your tofu with your sauteed veggies over rice (seasoned with garlic powder, rice wine vinegar, and a bit of soy sauce), and we suggest adding kimchi, black sesame seeds, and chopped spring onions to finish off the dish.
  • Enjoy!
Per 1 Bowl –
Calories: 301 cal | Total Fat: 5g | Carbohydrates: 52g | Sugar: 7g | Fibre: 3g | Sodium: 500mg | Protein: 12g