Tofu can be a bit intimidating to work with and try if you’re a newbie. But the great news – tofu is actually super easy to work with and takes on the flavor of whatever you cook it with, so you can really make it your own. It’s filled with protein and makes for a satisfying plant-based main dish feature.
In this recipe it’s stir-fried until crispy and browned on the outside, then it’s coated in a sesame ginger sauce and layered over rice and veggies – it’s totally delicious!
How to make crispy tofu
- The first step is to get the water out of the tofu. Because tofu comes in a brine and soaks things up like a sponge, it will end up soggy and wet when cooked. So, we dry it out first. You can do this by draining the tofu, then placing it on a plate lined with kitchen towels or paper towel on both sides. Then, place a heavy pot on top to help the towels absorb the liquid. Leave it there for 10 minutes or longer until it’s dry.
- Next, chop it into cubes.
- Heat some neutral oil (like avocado or canola) in a large non-stick skillet. Once it’s really hot, add the tofu cubes. Cook them until each side is lightly browned and crispy. Try not to stir or flip until you see the browned crust!
- You can also roast tofu in the oven. Heat it to 400 degrees, toss the dried tofu in oil and roast, flipping once the bottom side is browned.
- Next, we’ll make the sauce!
How to make the sesame ginger sauce and bowls
- To make the sauce, whisk together vegetable stock and cornstarch. The cornstarch will thicken the sauce so it nicely coats the crispy tofu. Next, whisk in the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger and garlic (talk about flavor!). Once the tofu is crispy on all sides, stir in the sauce and cook until thickened. The tofu is ready!
- Assemble the bowls by layering cooked rice, edamame, shredded carrot or purple cabbage and the glazed tofu. Top with sliced green onion and sesame seeds.
- If you want to drizzle the bowls with a little sauce, mix together mayo, Sriracha and lime juice and drizzle the sauce on top. Yum!
It’s time to eat, friends!Print
Tofu bowls with a sesame ginger glaze, brown rice, edamame, carrots and green onion.
- 12-ounce block extra firm tofu, drained
- ¼ cup unsalted vegetable stock
- 1 tablespoon cornstarch
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1-inch piece fresh ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- 2 tablespoons oil
- 2 cups cooked brown, Jasmine or basmati rice
- 2 cups frozen shelled edamame, thawed
- 2 cups shredded or matchstick carrots and/or shredded purple cabbage
- 3 medium green onions, thinly sliced
- 2 tablespoons sesame seeds
- Line a plate with a kitchen towel or paper towel. Place the tofu block on the plate and top with an additional kitchen towel or paper towel. Place a heavy pot or skillet on top and let sit at least 10 minutes. Once dry, slice into cubes.
- In a small bowl, whisk together the stock and cornstarch until dissolved. Whisk in the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger and garlic. Set aside.
- Heat the oil in a large nonstick skillet to medium-high heat. Once hot, add the tofu cubes. Cook 1-2 minutes per side or all sides are lightly browned and crisp. Pour in the sauce mixture and stir until thickened, about 30-60 seconds.
- Distribute cooked rice, edamame, carrots and/or purple cabbage and tofu into 4 bowls. Top each with green onion and sesame seeds. Serve immediately.
Serving Tip: Add spicy mayo, if desired. Mix together 3 tablespoons mayonnaise, 1 tablespoon Sriracha and a splash of fresh lime juice and drizzle on top of bowls.
- Serving Size: 1/4 of recipe
- Calories: 487
- Sugar: 10g
- Sodium: 505mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 0mg
Keywords: tofu, plant based, vegetarian, vegan