Spicy Tofu Grain Bowl (Printer-Friendly)
Crispy spiced tofu over whole grains with fresh vegetables and a zesty sesame-chili sauce. Vegan and protein-packed.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp soy sauce
04 - 1 tbsp sriracha, adjust to taste
05 - 2 tbsp neutral oil (canola or sunflower)
→ Grains
06 - 1.5 cups uncooked brown rice, quinoa, or farro (about 2.5 cups cooked)
→ Vegetables
07 - 1 medium carrot, julienned
08 - 1 small cucumber, thinly sliced
09 - 1 red bell pepper, thinly sliced
10 - 3.5 oz red cabbage, thinly shredded
11 - 2 scallions, sliced
→ Spicy Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp maple syrup or agave nectar
15 - 1 tsp toasted sesame oil
16 - 1–2 tsp sriracha or chili paste
→ Toppings
17 - 2 tbsp toasted sesame seeds
18 - Fresh cilantro or mint leaves, to taste
19 - Lime wedges for serving
# How-To Steps:
01 - Preheat the oven to 400°F or set an air fryer to 400°F. Line a baking sheet with parchment paper if using the oven method.
02 - Pat the tofu cubes thoroughly dry with paper towels. In a mixing bowl, toss the cubes with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange the seasoned tofu on the prepared baking sheet or air fryer tray. Drizzle with neutral oil and bake for 20–25 minutes, flipping halfway through, until the cubes are golden brown and crispy on all sides.
04 - Prepare the brown rice, quinoa, or farro according to package directions if not already cooked. Fluff with a fork and set aside.
05 - Julienne the carrot, thinly slice the cucumber and bell pepper, shred the red cabbage, and slice the scallions. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and sriracha until smooth and well combined.
06 - Divide the cooked grains among four bowls. Arrange the prepared vegetables over the grains and top with the hot crispy tofu. Drizzle generously with the spicy sauce, scatter with toasted sesame seeds and fresh herbs, and serve with lime wedges on the side.
# Expert Advice:
01 -
- The tofu gets genuinely crispy in the oven with almost no hands on time, which feels like a small victory on a tired evening.
- Everything components ahead so you can assemble bowls throughout the week without cooking again.
- The spicy sauce hits sweet, salty, tangy, and heat all at once and you will want to put it on everything else too.
02 -
- Wet tofu is the enemy of crispiness so press it for at least fifteen minutes between paper towels under something heavy like a cast iron skillet.
- Crowding the baking sheet causes steaming instead of roasting so give those cubes breathing room.
03 -
- If you have twenty extra minutes, let the coated tofu sit in the marinade before baking because the cornstarch gelatinizes slightly and creates an even thicker crust.
- Toast your sesame seeds in a dry skillet right before serving because the aroma alone will make everyone at the table hungry.