Tired of juggling multiple pots and pans on a busy weeknight? Rice bowls are the answer—a perfectly balanced, satisfying, and delicious meal all in one convenient bowl. These five recipes lean on flavorful sauces, quick-cooking proteins, and fresh veggies to get dinner on the table in 30 minutes, proving that fast food can also be fantastic food.
Here are five complete recipes to add to your weeknight rotation.
1. Speedy Teriyaki Tofu Bowl
This is the recipe that will make you fall in love with weeknight cooking again. The homemade teriyaki sauce comes together in minutes and clings beautifully to the crispy tofu cubes. Paired with fluffy rice and crisp-tender broccoli, it’s a classic combination that feels both wholesome and indulgent.
[Image Placeholder: A vibrant rice bowl filled with fluffy white rice, topped with glossy teriyaki tofu cubes, bright green steamed broccoli, shredded carrots, and a sprinkle of sesame seeds.]
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 2
Ingredients
- 1 (14-ounce) block extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- ¼ cup soy sauce (or tamari)
- ¼ cup water
- 2 tbsp mirin
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups cooked rice, warm
- 2 cups broccoli florets, steamed
- Optional garnishes: shredded carrot, sliced green onion, sesame seeds
Instructions
- Prep Tofu: In a bowl, toss tofu cubes with cornstarch until coated.
- Make Sauce: In a separate small bowl, whisk together soy sauce, water, mirin, maple syrup, garlic, and ginger.
- Cook Tofu: Heat oil in a large skillet over medium-high heat. Cook tofu for 8-10 minutes, turning, until golden and crisp.
- Glaze Tofu: Turn heat to medium, pour in the sauce, and simmer for 2-3 minutes, stirring, until the sauce thickens and coats the tofu.
- Assemble: Divide rice into two bowls. Top with teriyaki tofu, steamed broccoli, and desired garnishes.
2. Spicy Gochujang Tempeh Bowl
For those who like a little kick, this bowl features chewy tempeh glazed in a fiery, funky, and slightly sweet Korean-inspired gochujang sauce. Steaming the tempeh first removes any bitterness and makes it extra absorbent.
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 2
Ingredients
- 1 (8-ounce) block tempeh, cut into ½-inch cubes
- 1 tbsp sesame oil
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 clove garlic, minced
- 2 cups cooked rice, warm
- 1 cup kimchi or sautéed spinach
- Optional garnishes: sliced cucumber, toasted sesame seeds
Instructions
- Prep Tempeh: Place tempeh cubes in a small saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain well. (Alternatively, microwave in a bowl with a splash of water for 2 minutes).
- Make Sauce: While tempeh simmers, whisk together gochujang, soy sauce, rice vinegar, maple syrup, and garlic.
- Cook Tempeh: Heat sesame oil in a skillet over medium-high heat. Add the drained tempeh and pan-fry for 5-7 minutes, until golden brown.
- Glaze & Assemble: Add the sauce to the skillet and toss to coat the tempeh. Cook for 1 minute until bubbly. Serve the gochujang tempeh over warm rice with kimchi or spinach and top with garnishes.
3. Deconstructed Peanut Tofu Bowl
All the fresh flavors of a summer roll, but without the rolling! This bowl combines warm rice and seasoned tofu with cool, crisp veggies and a creamy peanut-lime dressing.
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 2
Ingredients
- Tofu: 1 (14-oz) block extra-firm tofu, pressed and cubed; 1 tbsp soy sauce; 1 tbsp oil
- Peanut Dressing: ¼ cup creamy peanut butter, 3 tbsp warm water, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp maple syrup.
- For Assembly: 2 cups cooked rice, 2 cups shredded lettuce or mixed greens, 1 cup shredded carrots, 1 cup sliced cucumber, ¼ cup fresh cilantro or mint.
Instructions
- Make Dressing: In a bowl, whisk all dressing ingredients together until smooth. Add more water if it’s too thick.
- Cook Tofu: Toss cubed tofu with 1 tbsp soy sauce. Heat oil in a skillet over medium-high heat and cook the tofu for 8-10 minutes until golden.
- Assemble: Create a base of rice and lettuce in two bowls. Top with the warm tofu, shredded carrots, cucumber, and fresh herbs. Drizzle generously with the peanut dressing.
4. Hoisin-Glazed Tofu Crumble Bowl
A great alternative to cubed tofu, savory crumbles cook up in minutes and have the perfect texture for soaking up a rich, sweet, and garlicky hoisin sauce.
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 2
Ingredients
- 1 (14-ounce) block extra-firm tofu, pressed
- 1 tbsp neutral oil
- 1 bell pepper, thinly sliced
- ¼ cup hoisin sauce
- 1 tbsp soy sauce
- 1 clove garlic, minced
- 2 cups cooked rice, warm
- Optional garnishes: sliced green onions, chili garlic sauce
Instructions
- Crumble Tofu: Use your hands to crumble the block of tofu into small, irregular pieces.
- Cook Tofu & Veggies: Heat oil in a large skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, for 7-8 minutes until browned and slightly crisp. Add the sliced bell pepper and cook for another 3-4 minutes until tender-crisp.
- Make Sauce & Combine: In a small bowl, stir together the hoisin sauce, soy sauce, and garlic. Pour the sauce into the skillet and stir to coat everything. Cook for 1 minute until the sauce is glossy.
- Serve: Spoon the hoisin tofu crumble mixture over warm rice and top with garnishes.
5. Miso-Ginger Glazed Edamame Bowl
This light yet deeply satisfying bowl features shelled edamame tossed in a simple, elegant miso-ginger glaze and served with steamed greens for a nourishing, umami-packed meal.
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Servings: 2
Ingredients
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp water
- 1 tsp fresh ginger, grated
- 1½ cups frozen shelled edamame
- 4 heads of baby bok choy, halved lengthwise
- 1 tsp sesame oil
- 2 cups cooked rice, warm
- Optional garnishes: furikake seasoning, sliced radishes
Instructions
- Make Glaze: In a small bowl, whisk together the miso paste, mirin, water, and grated ginger until smooth.
- Cook Veggies: Steam or blanch the edamame and bok choy for 3-4 minutes until bright green and tender-crisp. Drain well.
- Combine: In a medium bowl, toss the warm edamame and bok choy with the miso-ginger glaze and sesame oil until everything is evenly coated.
- Assemble: Divide the warm rice between two bowls. Top with the glazed edamame and bok choy. Sprinkle with furikake or top with sliced radishes for crunch.
