Roasted Tofu Bowl Recipe

Press and cut tofu

Drain the extra-firm tofu and press it for 15–30 minutes to remove excess water (use a tofu press or a clean towel and a weight). Once pressed, cut the block into 12–16 cubes or 1/2-inch slabs, depending on preference.

Make marinade

In a medium bowl, whisk together the soy sauce/tamari (3 tbsp), toasted sesame oil (1 tbsp), rice vinegar (1 tbsp), maple syrup (1 tbsp), minced garlic (1 tsp), and grated ginger (1/2 tsp).

Coat tofu

Toss the tofu pieces gently in the marinade to coat completely. Let sit 10–20 minutes for flavor to penetrate; turning once so all sides absorb the marinade.

Add cornstarch and sesame seeds

After marinating, sprinkle the cornstarch (1 tbsp) over the tofu and toss gently so each piece gets a light, even dusting. Then sprinkle or roll the tofu pieces in the 1 tbsp sesame seeds to create a sesame crust.

Arrange for baking

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and lightly brush or mist with the neutral oil (1 tsp). Arrange tofu pieces in a single layer with space between them so air can circulate.

Bake until golden

Bake for 18–25 minutes, flipping once halfway through, until edges are golden-brown and tofu is firm to the touch. For extra crispiness, broil 1–2 minutes at the end while watching closely.

Prepare your chosen base: cook short-grain brown rice or quinoa according to package instructions and keep warm (1 cup cooked per serving). If using mixed greens, wash and spin dry. Portion the base into bowls as the foundation.

Steam broccoli

Steam broccoli florets (1 cup) for 3–5 minutes until bright green and tender-crisp. Shock in cold water to stop cooking if preparing ahead.

Prepare raw sides

Toss shredded carrots (1/2 cup), sliced cucumbers (1/2 cup), and edamame (1/2 cup, cooked) into small bowls or assemble directly into the serving bowls. Add pickled red cabbage (1/2 cup) for acidity and color.

Select the sauce you prefer (about 2 tbsp per bowl). If using spicy mayo, mix vegan mayo with sriracha to taste. For peanut sauce, thin 2 tbsp peanut butter with 1 tbsp warm water, 1 tsp soy/tamari, and a squeeze of lime. For ponzu, use as-is or thin with a little sesame oil.

Assemble the bowl by placing the base into a shallow bowl, arranging three sides (broccoli, carrots, cucumbers, pickled cabbage, edamame — choose three) around the bowl, and placing 4–6 baked sesame tofu pieces on top.

Drizzle 2 tbsp of your chosen sauce over the tofu and sides or serve on the side. Finish with thinly sliced green onions (2 tbsp), a sprinkle of sesame seeds (1 tsp), an optional pinch of crushed nori or furikake (1 tsp), and a lemon wedge (1) on the side.

Serve immediately while tofu is warm. Leftover tofu keeps in an airtight container in the refrigerator for up to 4 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes. Store sauce separately for up to 5 days.