The "m" Bowl - Crispy Tofu Recipe

Press and cut tofu

Wrap the 450 g block of extra-firm tofu in a clean kitchen towel or paper towels and place a heavy skillet or a couple of cans on top. Press for 20–30 minutes to remove excess moisture. After pressing, cut the tofu into 1-inch (2.5 cm) cubes or slabs depending on preference.

Season and coat

In a shallow bowl, combine 4 tbs cornstarch, 1 tsp fine salt, and 1 tsp black pepper. Toss the tofu pieces gently in the cornstarch mixture until each piece is evenly coated. Shake off excess cornstarch and set on a rack for 5 minutes to dry slightly.

Pan-fry to crisp

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs neutral oil and let it get shimmering but not smoking. Add the tofu in a single layer without crowding; cook in batches if needed. Fry for 3–5 minutes per side, turning only when a golden crust forms, so total cook time is about 10–12 minutes until all sides are crisp. Transfer to a paper-towel-lined plate to drain briefly.

Rinse 2 cups short-grain brown rice under cold water until the water runs clear. Combine rinsed rice, 420 ml water, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 35–40 minutes until water is absorbed and grains are tender. Let stand covered off heat for 10 minutes, then fluff with a fork.

In a small bowl, whisk together 3 tbs rice vinegar, 2 tbs warm water, 1 tbs granulated sugar, and 1 tsp fine salt until sugar and salt dissolve. Place 1 cup shredded carrot and 1 cup thinly sliced cucumber in the dressing, toss to coat, and let sit for at least 10 minutes (up to 1 hour) to pickle lightly. Drain before assembling if excess liquid accumulates.

Make the sauce

Whisk together 3 tbs soy sauce, 1.5 tbs gochujang, 1 tbs mirin (or honey), 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil, and 1 tbs lime juice in a small bowl until smooth. Taste and adjust: add more gochujang for heat, more lime for acidity, or a pinch of sugar if you prefer sweeter.

Toss tofu with sauce

Place the fried tofu in a large bowl. Pour about two-thirds of the sauce over the hot tofu and gently toss to coat so the sauce clings to the crispy pieces but does not make them soggy. Reserve remaining sauce to drizzle over bowls at serving.

Garnish: mix scallions and sesame seeds. Thinly slice 2 tbs scallions and toast 1 tbs sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; watch carefully to avoid burning.

Divide the cooked rice among four bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust for your servings). Arrange 1/2 cup shredded red cabbage, 1/2 cup pickled veggies, 1/2 cup baby spinach or mixed greens, and slices of half an avocado on top of each rice portion.

Add crispy tofu: top each bowl with an even portion of the sauced crispy tofu (about 112 g tofu per bowl if making 4 servings). Drizzle remaining sauce over the bowls as desired.

Finish: sprinkle toasted sesame seeds and sliced scallions over each bowl. Add optional kimchi or pickled radish (about 1/2 cup split among bowls) on the side for extra tang and spice. Serve immediately so tofu stays crisp.