Name: California Citrus-Ginger Tofu Bowls
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 14 oz extra-firm tofu, drained and pressed; 2 tbsp cornstarch; 1/2 tsp sea salt; 2 tbsp neutral oil (like avocado or grapeseed); 1 large orange, zested and juiced; 1 tbsp lemon juice; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 cup cooked brown rice (or quinoa); 1 cup snap peas, trimmed; 1 cup carrots, julienned; 1 small avocado, sliced; 2 tbsp toasted sesame seeds; 1/4 cup scallions, thinly sliced; Fresh cilantro leaves, for garnish

California Citrus-Ginger Tofu Bowls

Peter

This vibrant vegan tofu bowl channels California’s sunny flavors with a bright citrus-ginger glaze and crisp vegetables. Pressing and pan-frying the tofu ensures golden, chewy bites, while the orange-lemon sauce—balanced with ginger, garlic, and a hint of maple—cuts through any richness, making every bite lively. Fresh snap peas, carrots, and creamy avocado bring crunch and smoothness, finished with a sprinkle of toasted sesame and herbs. It’s a perfect showcase of the 'salt, fat, acid, heat' philosophy: each element is tuned for maximal flavor, freshness, and visual appeal, making it a delightful weeknight dinner or a meal-prep favorite.

Ingredients

Instructions

Cut tofu into 1-inch cubes. Pat dry again if needed for extra crispiness.
In a bowl, toss tofu cubes with cornstarch and sea salt until evenly coated.
Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add tofu in a single layer and brown on all sides, turning occasionally, about 8-10 minutes total. Remove tofu and set aside on a plate.
In the same skillet, add remaining 1 tbsp oil. Add snap peas and carrots, stir-fry for 2-3 minutes until just tender but still crisp. Remove from pan and set aside.
In a small bowl, whisk together orange zest and juice, lemon juice, soy sauce, rice vinegar, maple syrup, ginger, and garlic.
Pour the sauce into the empty skillet and bring to a simmer over medium heat. Cook for 2-3 minutes until slightly thickened and glossy, stirring constantly.
Return tofu to the pan and toss to coat in the sauce. Taste and adjust seasoning with a splash more soy or vinegar, if needed (balance salt, acid, and sweetness).
To assemble bowls: Divide rice among bowls. Top with sauced tofu, sautéed snap peas and carrots, avocado slices, scallions, sesame seeds, and cilantro. Serve immediately.