Fried Tofu Bowl Recipe

Press and cut tofu

Drain the tofu and press it for 15–30 minutes to remove excess water: wrap in clean kitchen towel or paper towels, set a heavy pan or cans on top. After pressing, cut the block into 1/2-inch cubes or 1/2-inch thick rectangles (about 20–24 pieces).

Coat tofu

In a shallow bowl combine cornstarch, flour, salt, and pepper. Pat each tofu piece dry with a towel, then gently toss or dredge pieces in the dry mixture until lightly and evenly coated. Shake off excess.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3–4 tablespoons (about half) of the oil and let it warm until shimmering but not smoking. Arrange tofu pieces in a single layer without crowding; fry 3–4 minutes per side until deep golden and crisp. Work in batches, adding more oil (1–2 tablespoons) between batches as needed. Transfer finished tofu to a wire rack or paper towel-lined plate to drain. Total frying time: ~10–12 minutes per batch depending on size.

Optional extra crisp (oven finish)

If you prefer an extra-crisp finish or want to keep tofu warm, preheat the oven to 200°F (95°C). Place fried tofu on a baking sheet in a single layer and keep in the oven for up to 15 minutes while finishing other components.

Cook rice (if not already cooked)

Cook rice according to package instructions. Fluff and keep warm. For best texture, cook 1/2 cup uncooked rice per serving to yield about 1 cup cooked; this recipe uses 2 cups cooked.

Prepare vegetables

Wash and dry greens. Slice cucumber thinly or julienne. Shred carrots if not pre-shredded. Thinly slice green onions. Arrange rice, greens, carrots, cucumber, and any pickles or avocado in bowls as desired.

Make dressing

In a small bowl or jar, combine soy sauce, rice vinegar, toasted sesame oil, honey (or maple), grated ginger, minced garlic, and optional chili paste. Whisk or shake until smooth and slightly emulsified. Taste and adjust sweetness, acidity, or salt: add more honey for sweetness, more rice vinegar for brightness, or water 1 teaspoon at a time to thin if needed.

Divide warm rice between two bowls (about 1 cup cooked rice per bowl). Arrange 1 cup mixed greens, 1/2 cup shredded carrots, and 1/2 cup cucumber per bowl around or on top of rice.

Top each bowl with half of the fried tofu pieces (about 7 oz tofu per bowl). Drizzle 1.5 tablespoons of the soy-sesame dressing over each bowl (or serve extra on the side).

Garnish with sliced avocado, pickled radish, green onions, and sesame seeds. Serve with lime wedges to squeeze over the bowl for brightness.

If you have leftover dressing, store refrigerated up to 4 days. Leftover tofu is best reheated in a skillet or oven to maintain crispness.