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Preheat oven to 375°F. Line a baking sheet with parchment paper.

Crumble the pressed extra-firm tofu into a bowl using your hands until it resembles a mince-like texture. Spread the crumbled tofu evenly onto the prepared baking sheet. Lightly spray the tofu with vegetable oil.

Bake the tofu for 20-25 minutes, or until lightly golden and slightly chewy, stirring halfway through.

While the tofu bakes, prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch until smooth. Set aside.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.

Pour the prepared sauce into the skillet with the aromatics and bring to a simmer, stirring constantly, until it thickens slightly.

Add the baked tofu crumbles to the skillet with the sauce. Stir well to ensure all the tofu is thoroughly coated. If a saucier consistency is desired, add 1/4 cup of water and stir to combine.

Cook for another 2-3 minutes, allowing the tofu to absorb the flavors of the sauce.

To assemble the bowls, spoon the cooked white rice into serving bowls. Top generously with the tofu mince. Arrange the steamed or sautéed bok choy on the side.

Garnish each bowl with toasted sesame seeds, sliced green onions, and a drizzle of chili oil, if desired. Serve immediately.


Preheat oven to 375°F. Line a baking sheet with parchment paper.

Crumble the pressed extra-firm tofu into a bowl using your hands until it resembles a mince-like texture. Spread the crumbled tofu evenly onto the prepared baking sheet. Lightly spray the tofu with vegetable oil.

Bake the tofu for 20-25 minutes, or until lightly golden and slightly chewy, stirring halfway through.

While the tofu bakes, prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch until smooth. Set aside.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.

Pour the prepared sauce into the skillet with the aromatics and bring to a simmer, stirring constantly, until it thickens slightly.

Add the baked tofu crumbles to the skillet with the sauce. Stir well to ensure all the tofu is thoroughly coated. If a saucier consistency is desired, add 1/4 cup of water and stir to combine.

Cook for another 2-3 minutes, allowing the tofu to absorb the flavors of the sauce.

To assemble the bowls, spoon the cooked white rice into serving bowls. Top generously with the tofu mince. Arrange the steamed or sautéed bok choy on the side.

Garnish each bowl with toasted sesame seeds, sliced green onions, and a drizzle of chili oil, if desired. Serve immediately.
