Soy-Glazed Tofu & Broccoli Donburi with Toasted Sesame

This donburi (Japanese rice bowl) is the kind of weeknight dinner that feels like a warm hug after a long day, yet comes together in well under 30 minutes. Crisp-edged cubes of pan-seared tofu and bright, tender-crisp broccoli florets simmer together in a glossy, mellow soy-ginger-garlic glaze that clings to every bite. Spooned over a mound of fluffy short-grain rice and finished with a shower of toasted sesame seeds and sliced scallions, it's simple, comforting, and deeply satisfying. Built entirely on whole, plant-based ingredients, this bowl delivers complete plant protein from tofu, fiber and micronutrients from broccoli, and healthy fats from sesame — all without a trace of animal products. The soy-ginger glaze is naturally dairy-free and egg-free, relying on soy sauce, a touch of maple syrup, rice vinegar, garlic, and fresh ginger for its gentle umami-sweet balance. It's an easy way to work more legumes, cruciferous vegetables, and whole grains into your week while keeping dinner quick, colorful, and endlessly repeatable. Feel free to swap in other quick-cooking vegetables like snap peas, bell peppers, or bok choy, or double the sauce for extra drizzling. Leftovers reheat beautifully, making this a great make-ahead lunch too.

Ingredients

• 14 ozextra-firm tofu, pressed and cut into 3/4-inch cubes
• 4 cupsbroccoli florets, cut into bite-sized pieces
• 2 cupsshort-grain rice, cooked, for serving
• 2 tbspcornstarch, for coating tofu
• 3 tbspNeutral vegetable oil, divided
• 0.33 cupsoy sauce
• 2 tbspmaple syrup
• 1 tbsprice vinegar
• 1 tbspfresh ginger, grated or minced
• 2 clovesgarlic, minced
• 0.5 cupwater
• 1 tsptoasted sesame oil
• 2 tbspToasted sesame seeds, for garnish
• 2 stalksscallions, thinly sliced, for garnish
• to tastesalt

Method

1. If not already cooked, rinse the short-grain rice and cook according to package instructions in a rice cooker, then keep warm. 20:00
2. Pat the pressed tofu cubes dry, place in a mixing bowl, and toss gently with cornstarch until evenly coated.
3. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and water to make the glaze.
4. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and sear, turning occasionally, until golden and crisp on most sides, about 6-8 minutes. 8:00
5. Push the tofu to one side of the skillet, add the remaining oil, then add the broccoli florets. Sauté for 3-4 minutes until bright green and just tender-crisp. 4:00
6. Pour the soy-ginger glaze over the tofu and broccoli. Stir gently to coat everything evenly, then let it simmer until the sauce thickens slightly and clings to the tofu and broccoli, about 3-4 minutes. 4:00
7. Remove from heat and drizzle with toasted sesame oil, stirring once more to combine. Season with a pinch of salt if needed.
8. Divide the warm rice among bowls, top with the glazed tofu and broccoli, and finish with a sprinkle of toasted sesame seeds and sliced scallions.