Start with the two-serving recipe
Our soy-ginger tofu rice bowl recipe is written for two servings. To change its quantities, divide your desired number of servings by two and multiply each ingredient by that factor. One serving uses a factor of 0.5; three use 1.5; four use 2; six use 3.
This is a proportional ingredient calculation, not evidence of separate cooking trials at every batch size. Appetite, tofu moisture, sauce strength, and equipment affect the result. Use the table to plan your ingredients, then follow the complete recipe and adjust the cooking process to the pan you actually have.
Ingredient quantities at a glance
| Ingredient | 1 serving | 2 servings | 3 servings | 4 servings | 6 servings |
|---|---|---|---|---|---|
| Firm tofu | 150 g | 300 g | 450 g | 600 g | 900 g |
| Cooked rice | 150 g | 300 g | 450 g | 600 g | 900 g |
| Broccoli | 100 g | 200 g | 300 g | 400 g | 600 g |
| Soy sauce | 15 ml | 30 ml | 45 ml | 60 ml | 90 ml |
| Rice vinegar | 7.5 ml | 15 ml | 22.5 ml | 30 ml | 45 ml |
| Sugar | 5 g | 10 g | 15 g | 20 g | 30 g |
| Fresh ginger | 5 g | 10 g | 15 g | 20 g | 30 g |
| Cooking oil | 7.5 ml | 15 ml | 22.5 ml | 30 ml | 45 ml |
| Water | 15 ml | 30 ml | 45 ml | 60 ml | 90 ml |
For another whole-number serving count from one to twelve, use the serving scaler. The amounts are for this recipe only; they are not a universal portion guide or a nutrition calculation.
Translate the table into a shopping list
The rice amount is cooked rice, not dry rice. Do not buy or cook the same weight of dry rice and assume it is equivalent. If starting from dry rice, follow the product instructions and plan its cooking time separately.
Packages may not match the calculated quantity. If you need 450 g of tofu, check the pack size and the amount you already have before shopping. Keep any unused ingredients according to their labels. For small liquid amounts, use a marked measure: throughout these guides, a tablespoon means 15 ml and a teaspoon means 5 ml.
Scale ingredients, then plan the pan
Doubling the ingredients does not double the surface area of your frying pan. If the tofu cannot sit in a single layer with room to turn, cook it in batches. A large crowded batch can behave differently from the original recipe, even when every ingredient has been multiplied correctly.
Cooking time is not multiplied by the serving factor. Allow extra time for additional batches and judge the tofu and sauce using the recipe’s cues. Mix the sauce before cooking, lower the heat before adding it, and add a little water if the glaze becomes too thick. Taste before adding further salt because soy sauces differ.
Check the ingredients for the people eating
Tofu and soy sauce contain soy, and many soy sauces also contain wheat. Check the actual labels when cooking for someone with an allergy or another dietary requirement. A different brand or substitute can change both flavour and suitability.
Use the small pantry guide to choose ingredients you will use again. If you would prefer noodles, the miso mushroom udon has its own ingredient list and method; the tofu-bowl scaler does not apply to it.