Spinach and Tofu Rice Bowls Recipe
Spinach and Tofu Rice Bowls are made with pan-seared tofu, soy sauce, sesame oil, garlic, ginger, and fresh spinach, served over white rice.
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Servings: 4
Calories: 366kcal
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.
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 961mg | Potassium: 886mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5781IU | Vitamin C: 21mg | Calcium: 169mg | Iron: 5mg
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