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Plant-based · Stovetop

Ginger tofu & broccoli rice bowls

Tofu and broccoli with ginger and soy sauce, served over brown rice. Follow the ingredient quantities and stovetop method for these rice bowls.

25 minutes estimated2 servingsStovetop
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Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • Tofu and soy sauce contain soya; soy sauce may also contain wheat. Check the sauce, tofu and rice-pouch labels.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Pat tofu dry. Fry in oil for 8 to 10 minutes, turning to colour.
  2. Add broccoli, ginger and 3 tbsp water. Cover for 5 minutes, then add soy sauce.
  3. Heat rice according to its packet instructions and serve with the tofu.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

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