Asian Tofu “Beef” Bowls are a meal-prep and weeknight dinner lifesaver. These ground tofu crumbles are quick and simple to make—serve over rice and vegetables for a healthy, high-protein vegan meal.
I asked what you wanted more of in 2020 and the top requests were:
- East Asian recipes
- Tofu and tempeh dishes
- High-protein vegan meals
- Easy meal-prep ideas
This recipe checks all four boxes: Asian flavors, tofu, protein-packed, and simple meal prep.
Ingredients in Asian Tofu ‘Beef’ Bowls
The idea of crumbled tofu came from prepping my Vegan Mapo Tofu, where extra-firm tofu is used like ground beef. The texture is surprisingly similar to beef crumbles—confirmed by a carnivore boyfriend who approved.
I called my grandma for a classic flavor combo: oyster sauce, hoisin, soy sauce, and sesame oil. For a vegan version use vegetarian mushroom (vegetarian oyster) sauce plus hoisin, soy sauce, mirin (or rice vinegar), a little sugar, and sesame oil. Add sambal oelek or chili bean sauce if you like heat. Most ingredients are widely available or can be found at an Asian market.
How to Make Vegan Tofu Crumbles into Ground Beef
The method is similar to my Mapo Tofu and Vegan Tantanmen recipes. It’s fast and takes under 15 minutes.
- Mix the sauce ingredients in a bowl and set aside.
- Sauté onions and garlic until fragrant and lightly browned.
- Crumble the tofu into the pan and cook briefly so excess moisture evaporates.
- Add the sauce and let the tofu absorb it. Cook a few more minutes to develop browned, slightly crispy bits. Done.
This keeps well for meal prep—store in an airtight container in the fridge for up to five days. Reheat in the microwave for about a minute for a speedy high-protein vegan meal.
Serve with a side of vegetables. I often use the same pan with leftover sauce to stir-fry zucchini and carrots, then assemble everything into a rice bowl. Crunchy carrots, tender zucchini, chewy tofu, and fluffy rice make for great texture contrast.
Add this to your next meal-prep list or keep it for emergency nights when you need something quick and satisfying.
More Easy Tofu Recipes to Try
- Vegan Mapo Tofu
- Sticky Lemon Tofu (date-sweetened)
- Air Fryer Crispy Tofu
- Vegan Tofu Poke Bowl
- Cold Tofu with Spicy Chili Sauce
If you make these Asian Tofu ‘Beef’ Bowls, please leave a comment and rating or tag me on Instagram @Okonomikitchen—I love seeing your recreations! Hungry for more? Subscribe to the newsletter and follow along on social media for more plant-based recipes.
Asian Tofu ‘Beef’ Bowls
5 from 8 reviews
- Author: Lisa Kitahara
- Total Time: 13 minutes
- Yield: 4 servings
Description
Asian Tofu “Beef” Bowls are a meal-prep and weeknight dinner lifesaver. Ground tofu crumbles are quick to make and perfectly suited to rice bowls with vegetables for a healthy, protein-rich vegan meal.
Ingredients
Sauce
- 2 tbsp vegetarian mushroom sauce (vegetarian oyster sauce)
- 1.5 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 14-oz block extra-firm tofu (about 400g) — frozen and defrosted or well-pressed
- 1 tsp sambal oelek, optional
Tofu “Beef”
- 3 garlic cloves, minced
- 1 small onion, diced
- Sesame seeds, for garnish
- Scallions, for garnish
Instructions
- Mix all sauce ingredients in a bowl and set aside. Squeeze or press excess liquid from the tofu.
- Heat a large pan or wok over medium-high heat and fry the onion and garlic until browned, about 1 minute.
- Crumble the tofu into the pan and fry for a minute to release remaining moisture.
- Pour in the sauce and cook 3–4 minutes until the tofu absorbs the sauce. Continue frying 2–3 more minutes to develop browned, crisp bits.
- Serve over rice and garnish with scallions and sesame seeds.
Notes
- If using frozen tofu, thaw and squeeze out excess liquid. I like to use a strainer to catch any loose crumbles. Alternatively, press fresh tofu between towels with a heavy object or a tofu press for 15–30 minutes; longer pressing reduces cooking time.
- Nutritional information is an estimate calculated with an online tool.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: Asian, gluten free, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 5.8g
- Sodium: 1071mg
- Fat: 10.8g
- Saturated Fat: 1.9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13.7g
- Fiber: 1.08g
- Protein: 17.38g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
Okonomi Kitchen participates in the Amazon Associates Program. Purchases through affiliate links may earn a small commission that supports this plant-based kitchen. Thank you for your support.