---
title: Vegan Apricot-Glazed Tofu & Rice Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-apricot-glazed-tofu-and-rice-bowls-664364b038584bf020f8c6e6
rating: 4.0
review_count: 442
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty dish, though some found it overly salty; consider reducing soy sauce for better balance.
  - theme: Ease of prep
    text: Cooking times varied; some found it quick, while others needed longer to brown tofu and reduce the sauce.
  - theme: Suggestions
    text: Try air frying tofu for better texture. Add extra veggies like carrots or broccoli for more variety and nutrition.
  - theme: Portions
    text: Several wanted more rice and vegetables; consider increasing these for a more filling meal.
  - theme: Texture
    text: Some found the tofu too soft; experiment with longer cooking times or firmer tofu varieties for better results.
tags:
  - Vegan
  - Plant-Based
ingredients:
  - 12 oz Green Beans
  - 2 tbsp Fry Seasoning
  - 4 tsp Rice Wine Vinegar
  - 4 unit Apricot Jam
  - 8 tbsp Soy Sauce
  - 2 unit Firm Tofu
  - 4 clove Garlic
  - 2 tbsp Sesame Seeds
  - 4 unit Scallions
  - 1 ounce Cashews
  - 1.5 cup Jasmine Rice
  - 2 thumb Ginger
  - 1 tsp Black Pepper
  - 3 tsp Cooking Oil
  - 2 tsp Sugar
  - 1 tsp Salt
nutrition:
  calories: 780
  fat: 24
  saturated fat: 3.5
  carbohydrate: 106
  sugar: 30
  fiber: 8
  protein: 29
  sodium: 2680
  potassium: 570
  calcium: 340
  iron: 5.6
image: "https://images.recipes.furrysalamander.com/Tofu%20Recipes/vegan-apricot-glazed-tofu-rice-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees.
In a #small pot{}, combine @jasmine rice{1.5%cup}, 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 until rice is tender, ~{15-18%minutes}. Keep #covered off heat until ready to serve.

Meanwhile, rinse and dry all produce. Trim #green beans{} if necessary. Peel and mince/grate #ginger{2} and peel and mince/grate #garlic{4}. Thinly slice #scallions{}, separating whites from greens. Open and drain a package of #firm tofu{}; press out excess water with #paper towels{}. Halve #crosswise, then stand #tofu upright and halve vertically. Cut #flat into 3/4-inch cubes; season all over with @salt{} and @black pepper{}.

Toss #green beans{} on a #baking sheet{} with a drizzle of #cooking 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{}, #rice wine vinegar{}, @apricot jam{}, @fry seasoning{}, 1/2 cup water (3/4 cup for 4 #servings), and 1 teaspoon (2 teaspoons for 4 #servings) @sugar{}. TIP: Don't worry if your sweet-and-sour #glaze isn't smooth—it'll come together in the next step.

Heat a large drizzle of #cooking oil in a large #nonstick, preferred, #pan{} over medium-high heat. Add #tofu{} in a single #layer{} and cook, undisturbed, until lightly brown, ~{2-3%minutes}. Flip tofu, then stir in sweet-and-sour #glaze. Cook, stirring occasionally, until thickened and tofu is coasted, ~{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 with @sesame seeds{}, @cashews{}, and scallion greens. Enjoy.

---