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Fresh New Year’s Eve Dinner Bowl with Ginger Garlic Tofu

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A light, fresh, and satisfying dinner bowl featuring crispy ginger garlic tofu, vibrant salad greens, and a zingy dressing. Perfect for a healthy and flavorful New Year’s Eve meal.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, pressed and cubed
  • 2 tablespoons fresh ginger, finely grated
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • Salt and pepper, to taste
  • 1 tablespoon cornstarch or arrowroot powder
  • 4 cups mixed greens or baby spinach
  • 1 cup shredded purple cabbage
  • 1 medium carrot, julienned or shredded
  • 1/2 cup sliced cucumber
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons chopped green onions
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon soy sauce or tamari (for dressing)
  • 1 teaspoon honey or maple syrup (for dressing)
  • 1 teaspoon grated ginger (for dressing)
  • 1 teaspoon sesame oil (for dressing)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup chopped peanuts or cashews
  • Cooked rice or quinoa (optional, for fuller bowl)

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for at least 15 minutes to remove excess moisture.
  2. In a medium bowl, whisk together grated ginger, minced garlic, soy sauce, maple syrup, sesame oil, rice vinegar, salt, and pepper to prepare the marinade.
  3. Cut the pressed tofu into 1-inch cubes. Toss gently in the marinade, reserving a little to brush on later. Sprinkle cornstarch over tofu and toss to coat evenly.
  4. Heat a non-stick skillet over medium-high heat. Add a little oil if needed, then place tofu cubes in a single layer. Cook without moving for 3-4 minutes until golden brown, then flip and repeat on all sides (about 10-12 minutes total). Brush tofu with reserved marinade during cooking.
  5. While tofu cooks, toss mixed greens, shredded cabbage, carrot, cucumber, cilantro, and green onions in a large bowl.
  6. Whisk together lime juice, soy sauce, honey, ginger, sesame oil, and red pepper flakes in a small bowl until emulsified to make the dressing.
  7. Pour dressing over the salad and toss gently to combine. Adjust seasoning if needed.
  8. If using, spoon cooked rice or quinoa into bowls. Add a generous bed of dressed salad, then top with crispy ginger garlic tofu.
  9. Sprinkle sesame seeds and chopped nuts on top for extra texture.
  10. Serve immediately while tofu is crispy and salad is fresh.

Notes

Pressing tofu for at least 15 minutes is essential for crispiness. Cook tofu over medium-high heat to avoid burning the marinade. Marinate tofu for at least 10 minutes or up to an hour for best flavor. Store tofu and salad separately to maintain freshness. Reheat tofu in a hot skillet to regain crispiness.

Nutrition

Keywords: tofu bowl, ginger garlic tofu, healthy dinner, vegan recipe, gluten-free, New Year’s Eve meal, crispy tofu, fresh salad

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