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Flavorful New Years Dinner Bowl with Ginger Garlic Tofu

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A vibrant and wholesome one-bowl meal featuring marinated ginger garlic tofu, crispy chickpeas, fresh veggies, and a tangy tahini sauce. Perfect for cozy dinners or festive occasions, this recipe is quick, easy, and packed with bold flavors.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1 tsp maple syrup or honey
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1 avocado, sliced
  • Fresh cilantro and green onions for garnish
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • Water to thin as needed
  • Pinch of salt

Instructions

  1. Press and cube the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15-20 minutes to squeeze out excess moisture. Then cut into 1-inch cubes.
  2. Make the marinade: In a bowl, whisk together soy sauce, minced ginger, garlic, sesame oil, and maple syrup. Toss the tofu cubes gently to coat. Let it marinate for at least 10 minutes or up to 30 minutes.
  3. Prepare the chickpeas: Preheat oven to 400°F (200°C). Pat rinsed chickpeas dry with a towel. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
  4. Roast chickpeas: Bake for 25-30 minutes, shaking the pan halfway through, until golden and crisp.
  5. Cook the tofu: Heat a skillet over medium-high heat. Add marinated tofu cubes in a single layer. Cook 3-4 minutes per side until golden brown and caramelized. Add oil if pan gets dry.
  6. Prepare the base: Warm cooked rice or quinoa. Shred carrots, chop cucumber, and slice avocado.
  7. Make the sauce: Whisk tahini, lemon juice, maple syrup, salt, and enough water to reach drizzling consistency.
  8. Assemble the bowl: Start with rice/quinoa, layer tofu, crispy chickpeas, carrots, cucumber, and avocado. Drizzle with tahini sauce and garnish with cilantro and green onions.
  9. Serve immediately and enjoy.

Notes

Press tofu for at least 15 minutes to remove moisture for better crisping. Pat chickpeas very dry before roasting to ensure crispiness. Do not overcrowd pan when cooking tofu or roasting chickpeas. Marinate tofu for at least 10 minutes, preferably 30 or overnight for best flavor. Reheat tofu and chickpeas in skillet to maintain crispness; avoid microwaving. Variations include swapping grains, proteins, or sauces to suit dietary needs or preferences.

Nutrition

Keywords: ginger garlic tofu, crispy chickpeas, New Years dinner bowl, plant-based, vegan, gluten-free, easy dinner, healthy bowl, tahini sauce

Find it online: https://forkifyfun.com/flavorful-new-years-dinner-bowl-with-ginger-garlic-tofu-easy-recipe/