Kitchen notes · a little help before you start

Spicy Ginger Ground Tofu Bowls

Name: Spicy Ginger Ground Tofu Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoons vegetable oil (Source: 2 tablespoons vegetable oil); 14 ounce block extra-firm tofu (patted dry) (Source: 14 ounce block extra-firm tofu (patted dry)); 4 tablespoons soy sauce (Source: 3-4 tablespoons soy sauce; upper source range endpoint used for shopping.); 2 teaspoons Sriracha hot sauce (Source: 2 teaspoons Sriracha hot sauce); 2 cloves garlic (minced) (Source: 2 cloves garlic (minced)); 1 tablespoon grated fresh ginger (or 1/2 tsp powdered ginger) (Source: 1 tablespoon grated fresh ginger (or 1/2 tsp powdered ginger)); 1/4 cup sliced green onions (plus more for garnish) (Source: 1/4 cup sliced green onions (plus more for garnish)); 1 cup frozen green peas (Source: 1 cup frozen green peas); 2 cups cooked rice (Source: 2 cups cooked rice)

Spicy Ginger Ground Tofu Bowls is made with block extra-firm tofu, ginger, and cooked rice.

Prep: 5 min
Cook: 15 min
Total: 20 min
Original yield: Serves 2
Ingredients: 9 listed

Make it part of your week

Estimating…

Main courseAsianTofu & tempehPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Tofu & tempeh
Cuisine: Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Start with cooked rice

Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Stir as directed

Stay with the pan for the frequent stirring called for in the method.

Get to know the ingredients

block extra-firm tofu (patted dry)

In the method: Crumble the tofu in the pan and pan fry for about 10 minutes, stirring frequently until the tofu starts to brown and the water evaporates.

soy sauce

In the method: To the pan, add the soy sauce, Sriracha hot sauce, garlic, ginger, sliced green onions, and frozen green peas.

Sriracha hot sauce

In the method: To the pan, add the soy sauce, Sriracha hot sauce, garlic, ginger, sliced green onions, and frozen green peas.

The last little job

Finish as directed

Garnish with a few sliced green onions and serve with cooked rice.

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the pan

Follow the pan-heating step before adding its ingredients.

A few questions you might have

What should I prepare first?

Start with this step: Heat the vegetable oil in a nonstick pan over medium heat.

Which preparation step should I plan for?

Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.

What check should I look for as it cooks?

Crumble the tofu in the pan and pan fry for about 10 minutes, stirring frequently until the tofu starts to brown and the water evaporates.

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Additional recipe notes

Gluten-free: Substitute gluten-free tamari for the soy sauce. Perfect for meal-prepping for the week, the tofu mixture will stay fresh for up to 5 days in the refrigerator.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: noracooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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