Vegan Apricot-Glazed Tofu & Rice Bowls
with Green Beans, Sesame Seeds & Cashews
- Soy
- Wheat
- Sesame
- Tree Nuts
Savory tofu is the star of this vegan meal. Season and pan-fry it to golden perfection, then drape it in a tangy-sweet apricot-ginger glaze and serve over fragrant jasmine rice alongside tender oven-roasted green beans. Finish with a shower of nutty cashews and sesame seeds, plus a fresh flurry of scallions for the ultimate plant-based plate.
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
5 teaspoon
Rice Wine Vinegar
2 unit
Apricot Jam
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Tofu
(Contains: Soy)
2 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
½ ounce
Cashews
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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.
• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes; season all over with salt and pepper.
• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
• Meanwhile, in a large bowl, whisk together ginger, garlic, scallion whites, soy sauce, vinegar, apricot jam, Fry Seasoning, 1⁄2 cup water, and 1 tsp sugar (3⁄4 cup water and 2 tsp sugar for 4 servings). TIP: Don’t worry if your glaze isn’t smooth! It’ll come together when cooked in the next step.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. • Flip tofu, then stir in apricot glaze. Cook, stirring occasionally, until glaze has thickened and tofu is evenly coated, 2-4 minutes.
• Fluff rice with a fork and divide between shallow bowls. • Top rice with apricot-glazed tofu and green beans in separate sections. Sprinkle everything with sesame seeds, cashews, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty dish, though some found it overly salty; consider reducing soy sauce for a better balance.
- Ease of prep: Cooking times varied; some found it quick, while others needed longer to brown tofu and reduce the sauce.
- Suggestions: Try air frying tofu for better texture. Add extra veggies like carrots or broccoli for more variety and nutrition.
- Portions: Several wanted more rice and vegetables; consider increasing these for a more satisfying meal.
- Texture: Some found the tofu too soft; experiment with longer cooking times or firmer varieties for better results.
Reviews from our home cooks
Love this one--chose to adjust glaze and add red pepper celery vegetables to tofu in order to reduce sugar and salt and to add fiber, heat, garlic, etc., but this is pretty straightforward, quick, and classic with some great flavors. Dry-fried green beans with sesame is a great addition that is a real favorite! THANK YOU!
Ok, I only gave this 4 stars because I was able to doctor this up a bit. The fry seasoning was missing. There wasn't enough rice for 2 people. The sauce tasted off (maybe too much vinegar?) until I added some chili flakes and then it was fantastic. I also didn't do the green beans in the oven. Instead I cooked them in the pan first, removed them, and then cooked the tofu. Speaking of cooking the tofu, it took WAAAAAAY longer than 2-3 minutes for it to brown properly. Also, the glaze took like 15 minutes to reduce. Overall I would not have bought this again if I had eaten it the way it was designed.
LOVED the rice and tofu!!!! I even over reduced and slightly scorched the sauce so there was a bitter hint, but still LOVED it!! Did not enjoy the really bland green beans. And I've rarely met a bean I didn't like😉
Enjoyed this. Did the tofu in the air fryer after a brief marinade. Also cooked the green beans in the air fryer. The soy sauce was a little strong so next time I would probably use coconut aminos. It was good.
Loved this dish! Love the firm tofu HF puts in their vegetarian meals. I'm so happy this one had lots of protein. Sometimes, the vegetarian and vegan meals don't add tofu this one was delish
It was a good plate and balanced. I had to add other veggies like broccoli because the green beans alone was not enough. But the plate and flavor was amazing.
Loved this! We cut the green beans up smaller tho because whole greenbeans in a bowl are just awkward to eat
I think this could be much improved with less water in the sauce and some sort of spice. I added my own gochujang when cooking it. Still good though.
Who needs meat when this tastes so good. A carnival of flavors and filling as well. I will order this again.
Great flavors and it seems like they upped the rice portion!!! But the tofu texture was disappointing. I'm not sure if I just did something wrong, but I was hoping it would be a bit more crispy on the outside. Followed instructions as far as I'm aware.
