Spicy Tofu Grain Bowl (Printable Version)
Crispy spiced tofu paired with whole grains, fresh vegetables, and a zesty drizzle for a satisfying nourishing bowl.
# What You Need:
→ Crispy Spiced Tofu
01 - 14 oz firm tofu, pressed and cut into 1/2-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 - 2 1/2 cups cooked brown rice, quinoa, or farro (about 1 1/2 cups uncooked)
→ 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
→ Zesty 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
→ Garnishes
17 - 2 tbsp toasted sesame seeds
18 - Fresh cilantro or mint leaves (optional)
19 - Lime wedges for serving
# Method:
01 - Preheat oven to 400°F or set air fryer to 375°F. Line a baking sheet with parchment paper if using the oven method.
02 - Pat tofu cubes thoroughly dry with paper towels. In a mixing bowl, gently toss cubes with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange seasoned tofu in a single layer on the prepared baking sheet or air fryer basket. Drizzle with neutral oil. Bake or air fry for 20 to 25 minutes, flipping halfway through, until the edges are deeply golden and crisp.
04 - Cook chosen grain according to package directions if not already prepared. Fluff with a fork and keep warm.
05 - Julienne the carrot, slice the cucumber and bell pepper, shred the cabbage, and slice the scallions. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and sriracha until the sauce is smooth and well blended.
06 - Divide warm grains among four bowls. Arrange prepared vegetables over the grains and top generously with hot crispy tofu. Drizzle with spicy sauce, scatter sesame seeds and fresh herbs over each bowl, and serve immediately with lime wedges on the side.
# Expert Tricks:
01 -
- The cornstarch coating on the tofu creates a crunch that rivals any fried takeout version, but its baked, not deep fried.
- Everything comes together on one sheet pan and one saucepan, which means cleanup is almost embarrassingly easy.
02 -
- If you skip pressing the tofu, you will end up with soft, steamed cubes instead of the crispy texture you are after, so take the extra ten minutes to press it thoroughly.
- Marinating the coated tofu for twenty minutes before baking is a small step that dramatically deepens the flavor penetration into every cube.
03 -
- Cook a double batch of tofu and stash the leftovers in the fridge because they reheat beautifully in a skillet the next day for an effortless lunch.
- The sauce tastes even better if you mix it the night before and let the flavors meld in the refrigerator overnight.