Made with crispy ginger-soy sauce-coated tofu crumbles, these Spicy Ginger Tofu Rice Bowls are seriously filling and loaded with bold flavors! Ready in 20 minutes for an easy weeknight dinner or meal prep.
If you love making your easy vegan dinners with tofu, you should also try my Easy Teriyaki Tofu, my takeout-inspired Kung Pao Tofu, and this creamy, dreamy Marry Me Tofu.
These Spicy Ginger Ground Tofu Bowls are the kind of meal you make after a really long, tiring day. Like my 15-Minute Garlic Noodles and my Spicy Peanut Vermicelli, they’re quick and easy to put together and have savory, meaty flavors everyone loves.
To make them, crispy pan-fried tofu crumbles soak up a 5-ingredient ginger-soy sauce for a savory, spicy-ish, meaty topping over rice. I also tossed in some frozen peas for a pop of green, but feel free to swap in whatever veggies you have on hand—steamed broccoli, shredded cabbage, or green beans all work great.
Why you’ll love these tofu rice bowls
- Quick, easy, and satisfying – Too tired to cook? Don’t feel like doing that grocery run? These tofu bowls come together in 20 minutes using only pantry staples.
- 5-ingredient spicy ginger sauce – The crumbled tofu soaks up the savory ginger soy sauce for bold flavor and a meaty texture in every bite.
- Dress it up or down – Keep it simple by serving the ginger tofu over rice, or dress it up with extra veggies or by topping it on a loaded vegan grain bowl.
How to make spicy ginger tofu bowls
Find the complete recipe with measurements in the recipe card below.
Pan-fry the crumbled tofu in an oiled pan until it starts to brown.
Next, stir in the soy sauce, Sriracha hot sauce, garlic, ginger, sliced green onions, and frozen green peas. Cook until the tofu has absorbed the seasonings and the peas are warmed through.
Serve the ginger tofu over cooked rice and garnish with green onions. Enjoy!
How to make crispy tofu
For the crispiest tofu, always press the block ahead of time, give the oil lots of time to preheat in the pan, and sear the crumbles undisturbed for the first 5 minutes (this gives them a chance to develop a golden, crispy crust). For more crispy tofu tips, check out my Perfect Fried Tofu recipe.
Frequently asked questions
I only tested this recipe with pan-fried tofu, but I’m sure baking would work, too. In a large mixing bowl, toss the crumbled tofu with the ginger sauce ingredients until coated. Spread the tofu crumbles on a parchment-lined baking sheet and bake at 350ºF for 30 minutes, stirring halfway through. Scatter the frozen peas over the baking sheet during the last 5 minutes of cooking.
Not inherently, but it’s easy to make gluten-free by swapping the soy sauce for tamari or gluten-free soy sauce.
The peas can be substituted with steamed broccoli florets, frozen edamame, baby corn, shredded carrots, sliced red bell peppers, or green beans.
I like to go all-out with a fully loaded rice bowl. I’ll add a scoop of the saucy ginger tofu on top of a bowl of rice along with steamed edamame, shredded cabbage, carrot matchsticks, bean sprouts, and cucumber salad. I’ll hit it with a drizzle of chili oil and some sesame seeds, then dig in!
Any leftovers can be stored in an airtight container in the fridge for 2 to 3 days. Zap as much rice and tofu as you plan on eating in the microwave when you’re ready to eat.
Spicy Ginger Ground Tofu Bowls
Ingredients
Tofu Crumbles
- 2 tablespoons vegetable oil
- 14 ounce block extra-firm tofu patted dry
- 3-4 tablespoons soy sauce
- 2 teaspoons Sriracha hot sauce
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger or 1/2 tsp powdered ginger
- 1/4 cup sliced green onions plus more for garnish
- 1 cup frozen green peas
For Serving
- 2 cups cooked rice
Instructions
- Heat the vegetable oil in a nonstick pan over medium heat. Crumble the tofu in the pan and pan fry for about 10 minutes, stirring frequently until the tofu starts to brown and the water evaporates.
- To the pan, add the soy sauce, Sriracha hot sauce, garlic, ginger, sliced green onions, and frozen green peas. Cook for another 5 minutes, until the tofu has absorbed the seasonings.
- Garnish with a few sliced green onions and serve with cooked rice.
Notes
- Gluten-free: Substitute gluten-free tamari for the soy sauce.
- Perfect for meal-prepping for the week, the tofu mixture will stay fresh for up to 5 days in the refrigerator.
I made this tonight and I lived it. I’ll definitely be making it again. It was fast and easy and very good. Thanks for the recipe.
Hi Gail. I’m so glad that you loved the tofu bowls! Thank you for sharing your awesome review! Wishing you lots of happy cooking!
Can I sub Franks hot sauce for the sriracha sauce?
Sure, you could for a different flavor. Enjoy!
Super fast and easy, picky teenager approved, and enough left over for next day school lunches.
Wonderful! So quick and easy for a work night meal 🙂
Hi Avery. I’m so glad that you are loving the tofu bowls! Easy and delicious is my favorite kind of recipe! Thank you for sharing your glowing review, and I wish you lots of happy cooking!
Made this for the girlfriend! Really good easy dinner! Great for any spare veggies you need to use up too
Hi Sabrina. I’m glad that you enjoyed the tofu bowls! Thank you for taking time to share your glowing review and recipe feedback! Happy cooking!
My kids loved it! I doubled the recipe so my pan was pretty full. I didn’t get the crisp I was looking for probably because the crumbled tofu was pretty crowded (also, I was impatient). However, the end result was packed with gingery flavor and protein and it was so fast! Exactly what I was looking for. Used corn and roasted broccoli to top which is what I had on hand as well as some chives. Looking forward to mastering the crispy tofu next time. I am always so excited to try a new Nora recipe. Thank you!
Thanks for trying it out so quickly and for your feedback! I love how fast, easy, and packed with protein this recipe is. I’m glad you enjoyed it.