Spicy Tofu Grain Bowl (Printable)
Crispy spiced tofu paired with whole grains, fresh vegetables, and a zesty chili-sesame sauce for a nourishing meal.
# What You'll Need:
→ Spicy Crispy 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, adjusted to taste
05 - 2 tbsp neutral oil (canola or sunflower)
→ Whole Grains
06 - 1.5 cups uncooked brown rice, quinoa, or farro (about 9 oz cooked)
→ Fresh 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, finely shredded
11 - 2 scallions, thinly sliced
→ Spicy Drizzle 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 to 2 tsp sriracha or chili paste
→ Toppings
17 - 2 tbsp toasted sesame seeds
18 - Fresh cilantro or mint leaves (optional)
19 - Lime wedges for serving
# How To Make:
01 - Preheat the oven to 400°F or set the air fryer to 375°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, gently toss the tofu with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange the seasoned tofu in a single layer on the prepared baking sheet or air fryer tray. Drizzle with neutral oil and bake for 20 to 25 minutes, flipping halfway through, until the tofu is golden brown and crisp on all sides.
04 - Prepare the brown rice, quinoa, or farro according to the package directions if not using precooked grains. Fluff with a fork and set aside.
05 - Julienne the carrot, thinly slice the cucumber and red bell pepper, shred the red cabbage, and slice the scallions. Arrange each vegetable separately for easy assembly.
06 - In a small bowl, combine the soy sauce, rice vinegar, maple syrup or agave, toasted sesame oil, and sriracha. Whisk until smooth and well blended.
07 - Divide the cooked grains among four bowls. Arrange the prepared vegetables over the grains and top generously with the hot crispy tofu. Drizzle with the spicy sauce, scatter with toasted sesame seeds and fresh herbs, and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The tofu gets genuinely crispy in the oven with almost no effort, no deep frying required.
- Everything cooks while your grains simmer, so the whole meal comes together in under an hour without feeling rushed.
02 -
- If you skip pressing the tofu, it will steam instead of roast and you will never get that crispy texture you are after.
- Letting the marinated tofu sit for 20 minutes before baking allows the cornstarch to fully hydrate, which creates a much better crust.
03 -
- Freeze your tofu before making this recipe, then thaw and press it for a sponge like texture that absorbs marinade and crisps up dramatically.
- Double the sauce and keep the extra in a jar in the fridge for Stir fries, dipping, or drizzling over leftovers throughout the week.