Sesame-Ginger Tofu Grain Bowls with Blistered Tomatoes & Corn

Sesame and ginger have long partnered in East Asian cooking, lending nutty heat to everyday meals. Here extra-firm tofu soaks up that glossy sauce beside blistered cherry tomatoes and sweet corn over brown rice for a bright vegetarian lunch bowl.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 48g carbs
• 15g fat

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Ingredients

• 14 oz extra-firm tofu
• 3 cups cooked brown rice
• 2 cups fresh sweet corn kernels
• 2 cups cherry heirloom tomatoes
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 garlic cloves
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp neutral oil
• 3 scallions
• 1 tbsp toasted sesame seeds
• 2 heads baby bok choy
• 1 lime

Instructions

1. 1Press the tofu between paper towels under a heavy pan for 10 minutes to remove excess moisture, then cut into ¾-inch cubes. Mince the garlic and grate the ginger. Thinly slice the scallions, separating whites and greens. Halve the baby bok choy lengthwise.
2. 2In a small bowl whisk together the soy sauce, sesame oil, ginger, garlic, rice vinegar, and honey to make the sauce.
3. 3Heat a large nonstick skillet over medium-high heat and add the neutral oil. When shimmering, add the tofu cubes in a single layer and cook undisturbed until golden and crisp on the bottom, about 4 minutes.
4. 4Flip the tofu and continue cooking, turning occasionally, until most sides are browned and crisp, 5 to 6 minutes more. Pour half the sauce over the tofu, toss to coat, and cook 1 minute until glossy. Transfer tofu to a plate.
5. 5In the same skillet add the corn kernels and cherry tomatoes. Cook without stirring for 2 minutes to blister and char lightly, then toss and cook 2 to 3 minutes more until tomatoes soften and corn is bright and lightly caramelized.
6. 6Push the vegetables to the side and add the bok choy cut-side down. Sear 2 minutes until the cut faces are golden, then flip and cook until just wilted but still crisp-tender.
7. 7Warm the cooked brown rice if needed. Divide rice among four lunch containers or bowls. Top each with seared tofu, blistered tomatoes and corn, and bok choy.
8. 8Drizzle the remaining sauce over everything. Finish with sliced scallion greens, a sprinkle of sesame seeds, and a squeeze of fresh lime. Pack lids tightly for make-ahead lunches that reheat well or taste great at room temperature.