This is my plant-based take on the viral brothy rice bowls that have been making the rounds on social media. These asian-inspired bowls feature U.S.-grown Calrose rice, a simple broth, veggies, and tofu.
I confess, I am a dinner repeater and these Asian-inspired brothy rice bowls are going to be on heavy rotation this fall and winter. I’ve partnered with USA rice for this recipe because the perfect base for these bowls is U.S.-grown Calrose rice. This rice has a soft, slightly sticky texture that is ideal for pairing with rice or broth like in these bowls.
Another perk of this recipe is that you can customize these with whatever veggies and plant proteins you have on hand. I used broccoli in this version, but I’ve also enjoyed putting these together with baby bok choy, carrots, and thinly sliced peppers.
Why You’ll Love It
- Simple to Make: each element in these bowls is simple to make and can be cooked up while the rice simmers on the stovetop.
- Meal Prep Friendly: to reduce the prep time on a weeknight, you can easily make the rice and broth in advance and then just reheat when you want to assemble the bowls.
- Great for Cold Weather: fall and winter are just around the corner and this bowl is the perfect way to warm up (from the inside out) when it’s particularly chilly outside.
Ingredients You’ll Need
Here’s quick rundown of some of the ingredients you’ll need for this recipe. See the recipe card at the bottom of the post for the exact amounts.
- Calrose Rice: This medium-grain rice has a soft, slightly sticky texture that is ideal for pairing with rice or broth like in these bowls.
- Vegetable broth paste: I religiously use the no chicken broth paste/base from Better Than Bouillon. Not sponsored at all but I’ve found it adds the best flavor to homemade broth and doesn’t take up a bunch of pantry space like the shelf stable liter bottles.
- Aromatics: to add flavor to the broth, I also add garlic, green onion, and plenty of ginger. If you want to zhuzh it up even more, you can add a splash of sesame oil, chili oil, miso, or soy sauce.
- Tofu: cube or shred some extra firm tofu and crisp it up in a skillet or the air fryer for these bowls. Use extra firm tofu since it holds together better. However, you can also use a silken tofu and add it directly to the bowl when plating – so easy!
- Veggies: I used a combo of broccoli and mushrooms for these bowls but you can easily customize with other veggies you might have on hand like cabbage, carrots, green beans, bok choy, or peppers.
Substitutions and Variations
Swap the Tofu: you can easily swap the tofu in these bowls for your favorite plant-based protein like tempeh or even a plant-based chicken. I have made these with edamame as well, I just thaw it with some hot water and then add to these bowls — super simple.
Use Different Veggies: customize your bowls with other veggies like cabbage, carrots, green beans, bok choy, or peppers. When I’m not in the mood to really cook, I will just throw in frozen mixed veggies (I like to add the pea, carrot, corn, green bean mix).
How to Make Brothy Rice Bowls
Add the Calrose rice and water to a medium saucepan over medium-high heat. Bring to a simmer and cover. Cook for another 15 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, add the broth ingredients to a dutch oven or stock pot on the stove over medium heat. Bring to a simmer and cook for 8-10 minutes.
Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.
To the same skillet, add the other 1 tablespoon of olive and heat over medium-high heat for 1 minute. Add the broccoli and mushrooms and stir fry until tender, about 8-10 minutes. Turn off the heat and stir in the soy sauce.
Storage and Make Ahead
Make Ahead: You can prep different elements of this bowl in advance and store in the fridge until you’re ready to reheat and serve. I like to make my rice and broth in advance and then all I’ll reheat them while I cook up some veggies for a quick work-from-home lunch.
Storage: store any leftovers in the fridge for up to 3-4 days. If possible, store the broth and the rest of the bowl in separate containers.
Brothy Rice Bowl
Ingredients
For the Rice
- 1 1/2 cup white rice
- 3 cups water
For the Broth
- 1 1/2 tablespoons vegetable broth base
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1/2 inch fresh ginger, grated
- 6 cups water
For the Bowls
- 2 tablespoons olive oil
- 14 oz extra firm tofu
- 1 head broccoli, chopped
- 4 oz mixed mushroom medley, chopped
- 1/2 tablespoon reduced sodium soy sauce
- Cilantro and chili crisp
Instructions
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Add the Calrose rice and water to a medium saucepan over medium-high heat. Bring to a simmer and cover. Cook for another 15 minutes or until the water is absorbed and the rice is tender.
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While the rice is cooking, add the broth ingredients to a dutch oven or stock pot on the stove over medium heat. Bring to a simmer and cook for 8-10 minutes.
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Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.
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To the same skillet, add the other 1 tablespoon of olive and heat over medium-high heat for 1 minute. Add the broccoli and mushrooms and stir fry until tender, about 8-10 minutes. Turn off the heat and stir in the soy sauce.
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To assemble the bowls, divide the rice between 3 bowls and top with the tofu and broccoli mixture. Spoon the broth over top. Garnish with chili crisp and fresh cilantro.
Notes
- Cut down on prep time by making the rice and broth in advance.
- Swap the tofu for another plant-based protein if you prefer.
Nutrition
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