If you’re like me and have been looking for ways to incorporate more plant-based meals into your routine, these Red Pepper & Garlic Glazed Tofu Bowls are a game-changer. Tofu is one of those ingredients that gets a bad rap for being bland, but trust me, when prepared right, it’s anything but. The secret? A bold, flavorful sauce that brings it to life. And that’s where Berry & Brine’s Red Pepper & Garlic Jelly comes in. This jelly is packed with the sweetness of ripe red bell peppers and just the right amount of garlic. Combine that with some soy sauce, and you've got an irresistibly savory-sweet glaze that pairs perfectly with roasted tofu.
The best part? This recipe is incredibly easy to prep in advance, making it a great option for meal planning or busy weeknights. Plus, it’s got everything you need for a balanced meal—roasted tofu, steamed edamame, tangy pickled carrots, and a bed of jasmine rice. It’s satisfying, packed with flavor, and doesn’t feel like you’re missing out on anything. Give it a try, and I promise you’ll find yourself adding this one to your weekly rotation!
Table of content
What is in Red Pepper & Garlic Glazed Tofu Bowls?
Jasmine Rice
Jasmine rice is light, fragrant, and the perfect base for this bowl. Its subtle floral aroma complements the bold flavors of the tofu glaze and pickles. I recommend going for long-grain jasmine rice because it cooks up fluffy without being sticky. It’s the ideal choice for soaking up that delicious sauce.
Steamed Edamame
Edamame is packed with plant-based protein, making it a great addition to this bowl. Toss them with a bit of olive oil, white wine or rice vinegar, and a pinch of salt for added flavor. I like using frozen edamame for convenience—just steam and season, and you’re good to go. They add a fresh, slightly nutty taste and a satisfying texture to the dish.
Berry & Brine Heirloom Carrot Pickles
These pickled carrots bring a tangy crunch that cuts through the richness of the tofu and rice. Berry & Brine’s heirloom carrot pickles are a must—they have a perfect balance of sweet and sour, plus the carrots stay nice and crisp. They’re a fantastic way to add color, texture, and a bit of zing to your bowl.
Firm Tofu
Firm tofu is your best bet here because it holds its shape when cooked and soaks up the glaze without falling apart. Be sure to press the tofu—ideally overnight—to remove excess water. This gives you that perfect, crispy texture when pan-fried or baked. It’s a blank canvas for all the bold flavors in this recipe.
Berry & Brine Garlic & Red Pepper Jelly
This jelly is the star of the show! Sweet, tangy, and packed with red bell pepper and garlic flavors, it creates the perfect glaze for your tofu. The jelly adds complexity with just a hint of heat, making every bite of tofu irresistible. Pair it with soy sauce for a balanced sweet-savory combo.
Soy Sauce
Soy sauce adds that essential umami kick and balances the sweetness of the jelly. It’s salty, savory, and ties the whole dish together. I recommend low-sodium soy sauce if you want more control over the saltiness, but regular soy sauce works just as well. It’s a small but important ingredient that really rounds out the glaze.
Garnishes
Chopped green onions, sesame seeds, and fresh mint are more than just decoration. They add layers of flavor—green onions give a bit of bite, sesame seeds add nuttiness, and mint brings a fresh, cooling contrast to the rich tofu and sauce. These little touches make the bowl feel complete and extra special.
Tools Needed to make Red Pepper & Garlic Glazed Tofu Bowls:
- Pot for cooking jasmine rice
- Steamer for edamame
- Baking Pan
- Knife and cutting board
- Mixing bowl for seasoning edamame
- Tongs for turning tofu
- Small bowl for whisking the glaze
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[RECIPE] Red Pepper & Garlic Glazed Tofu Bowls
Looking for a delicious plant-based meal? These Red Pepper & Garlic Glazed Tofu Bowls are loaded with flavor! Sweet and savory tofu, jasmine rice, and pickled carrots make this easy meal a must-try.
Ingredients
Makes 2 bowls:
- 2 cups prepared jasmine rice
- 1.5 cups steamed edamame beans, seasoned with a bit of olive oil, white wine or rice vinegar, and salt
- ½ cups sliced Berry & Brine heirloom carrot pickles
- 1 block firm tofu, pressed (ideally overnight)
- 3 oz Berry & Brine red pepper & garlic jelly
- 2 tbsp soya sauce Chopped green onions, sesame seeds & mint for garnish
Directions
Cook 2 cups of jasmine rice according to package instructions. Set aside when done.
While the rice cooks, steam 1.5 cups of edamame. Once steamed, toss them with a drizzle of olive oil, a splash of white wine or rice vinegar, and a pinch of salt.
If you haven’t already, press your block of firm tofu to remove excess moisture. Slice the tofu into bite-sized cubes.
In a small bowl, mix 3 oz of Berry & Brine Red Pepper & Garlic Jelly with 2 tbsp of soy sauce. Toss the tofu cubes in the glaze
Using a parchment-line baking pan, add the tofu cubes and bake at 350 degrees until golden brown on all sides, about 25-30 minutes, flipping the cubes with tongs half way through.
Divide the rice between two bowls. Top with the glazed tofu, steamed edamame, and Berry & Brine heirloom carrot pickles.
Sprinkle chopped green onions, sesame seeds, and fresh mint over the bowls. Serve and enjoy!
At the end of the day, these Red Pepper & Garlic Glazed Tofu Bowls are a total win for busy nights or meal prep. You’ve got that perfect balance of flavors—sweet, savory, tangy—and the textures are so satisfying. Plus, you’re getting a plant-based meal that doesn’t skimp on flavor or indulgence. It’s one of those recipes you’ll want to keep in rotation, whether you’re trying to eat less meat or just want something delicious and simple. Trust me, you’ll love it!
Products used in Red Pepper & Garlic Glazed Tofu Bowls:
Can I use meat to replace the tofu in this recipe?
Absolutely! If tofu isn’t your thing, you can easily swap in some meat. Chicken, pork, or even shrimp would work great with the red pepper and garlic glaze. For chicken or pork, I’d recommend cutting them into bite-sized pieces, similar to the tofu, and then pan-frying or grilling until they’re cooked through and have a nice golden crust. Once they’re cooked, toss them in the glaze just like you would with the tofu. The flavors will still be spot on—sweet, savory, and garlicky—and the glaze will stick beautifully to the meat. It’s an easy swap that keeps the dish just as tasty!
Can I use noodles instead of rice?
Totally! Noodles would be a great substitute if you’re not feeling rice. Something like soba noodles, rice noodles, or even udon would work really well here. They’ll soak up the glaze and add a different texture to the bowl. Just cook your noodles according to the package instructions, toss them in a bit of sesame oil or soy sauce to prevent sticking, and build your bowl the same way you would with rice. You still get all those amazing flavors, but with the added slurp factor that noodles bring. It’s a fun way to change things up!
What other pickled vegetables would go well in this recipe?
If you want to switch up the pickled carrots, you’ve got plenty of options. Pickled cucumbers, radishes, or even pickled red onions would be awesome in this bowl. They all have that tangy crunch that contrasts nicely with the rich tofu and glaze. If you like a little heat, pickled jalapeños could add a spicy kick. Really, any pickled vegetable that has a good balance of sweet and sour will work here, and they’ll bring a nice texture and brightness to the bowl. Pickled veggies are a great way to add a punch of flavor without much effort!
