Sesame Soy Tofu Bowls
with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
- Soy
- Sesame
- Wheat
- Eggs
- Milk
Beyond just “having a moment,” bowls have become a pillar of our meals. Everything’s better in a bowl! (Nice knowing you, plates.) The customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery garlic rice is topped with sweet and savory, sesame-soy sauce-glazed beef, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo. One bite will have you totally bowled over.
Ingredients
4 ounce
Shredded Carrots
¾ cup
Jasmine Rice
2.5 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
1 clove
Garlic
2.52 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Sriracha
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
¾ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce. Peel and mince garlic.
In a small pot, heat a drizzle of oil over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds.
Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Meanwhile, trim and thinly slice scallions, separating whites from greens.
Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper, and a pinch of sugar.
Transfer to a second small bowl and cover to keep warm.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: Carefully pour out any excess grease.
Stir in half the vinegar, remaining sesame oil, 2½ TBSP sweet soy glaze, and ½ tsp sugar (all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar for 4 servings). Bring to a simmer; cook until sauce has thickened and beef is cooked through, 2-3 minutes. Remove from heat; season with salt and pepper if desired.
Remove from heat. Taste and season with salt and pepper if desired.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.
Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some found it delicious, while others thought it bland; the tofu sauce added most of the flavor.
- Ease of prep: Customers praised the recipe as easy to cook and filling 🍲.
- Suggestions: Consider crumbling the tofu instead of cubing for a delicious meatless option.
- Portions: A few mentioned there were too many carrots; adjust the veggie ratio to your preference.
