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Flavorful New Years Day Dinner Bowl with Ginger Garlic Tofu

ginger garlic tofu - featured image
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A quick and easy tofu bowl featuring crispy ginger garlic tofu and fresh chimichurri sauce, perfect for a healthy and flavorful meal.

Ingredients

Scale
  • 14 oz firm or extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp maple syrup or agave nectar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar or lime juice
  • Salt and pepper to taste
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro (optional)
  • 3 garlic cloves, roughly chopped
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil (extra virgin)
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup steamed or roasted veggies (broccoli, carrots, or snap peas)
  • Optional toppings: sliced avocado, toasted sesame seeds, lime wedges

Instructions

  1. Press the tofu: Wrap the tofu block in a clean kitchen towel and place it on a plate. Set a heavy object on top and let it press for at least 20 minutes.
  2. Prepare the marinade: In a bowl, whisk together soy sauce, minced ginger, garlic, maple syrup, sesame oil, rice vinegar, and a pinch of salt and pepper. Adjust to taste.
  3. Cube the tofu: Cut the pressed tofu into roughly 1-inch cubes. Toss the cubes gently in the marinade and let sit for at least 10 minutes.
  4. Make the chimichurri: Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse and slowly drizzle in olive oil until sauce is loose with visible herb bits. Adjust seasoning.
  5. Cook the tofu: Heat a non-stick or cast iron skillet over medium-high heat with a small drizzle of oil. Add tofu cubes in a single layer and cook 3-4 minutes per side until golden and crispy, cooking in batches if needed.
  6. Prepare the base: Steam or roast veggies until tender but vibrant. Cook rice or quinoa according to package instructions.
  7. Assemble the bowl: Layer warm rice or quinoa, veggies, and crispy tofu. Drizzle generously with chimichurri sauce. Add optional toppings like sliced avocado, toasted sesame seeds, or lime wedges.

Notes

Press tofu well to ensure crispiness. Marinate tofu at least 10 minutes, overnight for deeper flavor. Cook tofu in batches to avoid overcrowding. Use medium-high heat to avoid burning marinade sugars. Chimichurri can be adjusted for heat and acidity. Leftovers keep well for up to 3 days; reheat tofu in skillet to maintain crispness.

Nutrition

Keywords: tofu bowl, ginger garlic tofu, chimichurri, healthy dinner, vegan, gluten-free, easy meals, plant-based protein

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