Spinach and Tofu Rice Bowls are an easy vegetarian dinner made with pan-seared tofu, soy sauce, sesame oil, and spinach, served over white rice.
Why This Recipe Works
I like this dish because it’s a simple, satisfying vegetarian dinner that doesn’t feel heavy. It’s a quick skillet dinner that is a full meal in itself, making it great for busy days.
This recipe is similar to my Spinach and Tofu Stir Fry in that it includes pan-seared tofu, garlic, ginger, and spinach cooked right in the skillet. The main difference is the sauce’s added depth from sesame oil and rice vinegar, and the addition of rice, which shifts it into more of a bowl-style dinner.
Ingredients for Tofu and Spinach Rice Bowls
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Long-Grain White Rice – Jasmine, basmati, or regular long-grain white rice all work well. Jasmine is what I usually use, but any of these will give you a good base for the tofu and sauce.
- Extra-Firm Tofu – Extra-firm or super-firm both hold their shape well in the skillet once the sauce goes in. Anything softer tends to break apart and isn’t ideal here.
- Soy Sauce – The backbone of the sauce. A regular, not low-sodium, soy sauce works best here.
- Sesame Oil – Adds a subtle toasted note that rounds out the sauce without overpowering it.
- Seasoned Rice Vinegar – Keeps the sauce balanced and bright without tasting sharp.
- Fresh Garlic and Ginger – Finely chopped so they blend smoothly into the sauce.
- Scallions (Green Onions) – Used two ways: mixed into the sauce and sprinkled on top just before serving.
- Vegetable Oil – A neutral oil, such as avocado or grapeseed, works best for crisping the tofu. Olive oil has a lower smoke point and isn’t a great fit here.
- Baby Spinach – It will look like a lot at first, but wilts down quickly.
How to Make Spinach and Tofu Rice Bowls
STEP ONE: Prepare the Rice.
Cook the rice according to the package directions, then set it aside.
STEP TWO: Mix the Sauce.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, ginger, and 1/2 cup scallions. Set aside.
STEP THREE: Crisp the Tofu.
Set a large skillet over medium-high heat and add the vegetable oil. Once hot, add the tofu in a single layer. Cook for 8 minutes, turning every 2 minutes, until the tofu is lightly golden.
STEP FOUR: Coat with Sauce.
Reduce the heat to medium. Pour the sauce into the skillet and gently stir to coat the tofu. Cook for two minutes, gently stirring occasionally.
STEP FIVE: Add the Spinach.
Working in batches, stir in the spinach, letting each batch wilt before adding more. Continue cooking, stirring occasionally, until all spinach is wilted.
STEP SIX: Finish and Serve.
Sprinkle with the reserved 2 tablespoons chopped scallions and serve hot.
Can another green be used instead of spinach?
Yes. Baby kale or chopped Swiss chard both work well. Add them a little earlier than spinach, since they take longer to soften.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through. For the best texture, keep the rice separate and assemble just before serving
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Spinach and Tofu Rice Bowls Recipe
Ingredients
- 1 cup long-grain white rice uncooked
- 32 ounces extra firm tofu pressed and cut into 1 inch cubes
- 1/3 cup +1 tablespoon soy sauce
- 1 tablespoon +1 teaspoon sesame oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons garlic minced
- 2 tablespoons fresh ginger finely chopped
- 1/2 cup scallions finely chopped for the sauce
- 2 tablespoons vegetable oil
- 8 cups baby spinach packed
- 2 tablespoons scallions chopped for garnish
Instructions
- Cook the rice according to the package directions, then set it aside.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, ginger, and 1/2 cup scallions. Set aside.
- Set a large skillet over medium-high heat and add the vegetable oil. Once hot, add the tofu in a single layer. Cook for 8 minutes, turning every 2 minutes, until the tofu is lightly golden.
- Reduce the heat to medium. Pour the sauce into the skillet and gently stir to coat the tofu. Cook for two minutes, gently stirring occasionally.
- Working in batches, stir in the spinach, letting each batch wilt before adding more. Continue cooking, stirring occasionally, until all spinach is wilted.
- Sprinkle with the reserved 2 tablespoons chopped scallions and serve hot.
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