Spicy Tofu Grain Bowl (Printable Version)
Crispy spiced tofu paired with whole grains, fresh vegetables, and a zesty sriracha drizzle for a nourishing meal.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp soy sauce
04 - 1 tbsp sriracha, adjust to taste
05 - 2 tbsp neutral oil such as canola or sunflower
→ Grains
06 - 9 oz cooked brown rice, quinoa, or farro, about 1.5 cups uncooked
→ 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
15 - 1 tsp toasted sesame oil
16 - 1 to 2 tsp sriracha or chili paste
→ Toppings
17 - 2 tbsp toasted sesame seeds
18 - Fresh cilantro or mint leaves, optional
19 - Lime wedges
# How to Make It:
01 - Preheat the oven to 400°F or set your air fryer to the same temperature.
02 - Pat the tofu cubes thoroughly dry with a clean towel. In a mixing bowl, toss the cubes with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange the seasoned tofu on a parchment-lined baking sheet or air fryer tray. Drizzle with neutral oil and bake for 20 to 25 minutes, flipping once halfway through, until golden and crispy on all sides.
04 - Prepare your chosen grain according to package instructions 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. Arrange all toppings within reach for assembly.
06 - In a small bowl, combine soy sauce, rice vinegar, maple syrup or agave, toasted sesame oil, and sriracha or chili paste. Whisk until smooth and well blended.
07 - 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 Insights:
01 -
- The crispy tofu technique is embarrassingly simple but delivers restaurant quality crunch every single time.
- It bends to whatever vegetables or grains you have lurking in your fridge, so nothing ever goes to waste.
02 -
- Wet tofu will never get crispy no matter how long you bake it, so press it for at least 15 minutes between clean towels under something heavy.
- Overcrowding the baking tray causes steaming instead of roasting, so use two trays if necessary and give those cubes room to breathe.
03 -
- Freeze and thaw your tofu before pressing to create a sponge like texture that absorbs marinade like nothing else.
- Toast sesame seeds in a dry pan right before serving because the freshest ones pop with flavor store bought pre toasted seeds cannot match.