Crispy Tofu Rice Bowl
A nourishing bowl loaded with golden crispy tofu, fluffy rice, fresh vegetables, and a savory ginger soy dressing. Simple wholesome and endlessly customizable.
A balanced and colorful tofu rice bowl with crispy tofu and a punchy ginger soy dressing.
Nutrition per serving
Ingredients
main
base
dressing
toppings
Instructions
Press and coat the tofu
Press tofu for at least 15 minutes until very dry. Cut into bite sized cubes and toss thoroughly with cornstarch until all surfaces are lightly and evenly coated.
Pan-fry the tofu
Heat neutral oil in a non-stick skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3 to 4 minutes per side until all sides are golden brown and crispy.
Prepare the dressing
Whisk together soy sauce, sesame oil, rice vinegar, and grated ginger in a small bowl. Taste and adjust seasoning. Set aside until bowls are assembled.
Prep the toppings
While tofu cooks prepare the bowl toppings. Thinly slice the cucumber. Warm the edamame if using frozen. Fluff the cooked rice with a fork and divide between four bowls.
Assemble the bowls
Layer rice in each bowl followed by crispy tofu, edamame, and cucumber slices. Drizzle generously with the ginger soy dressing and serve immediately while tofu is still crispy.
Substitutions
Common mistakes
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