Name: moonbowls (Healthy Korean Bowls- SOMA)s ROASTED TOFU BOWL Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 blocks extra-firm tofu; 3 tbs tamari or soy sauce (use tamari for GF); 1 tbs sesame oil; 1 tbs rice vinegar; 1 tbs maple syrup; 1 tsp grated fresh ginger; 1 tsp minced garlic; 1 tbs cornstarch; 1 tbs sesame seeds; 1 tsp neutral oil (for baking sheet); 0.5 tsp salt; 0.25 tsp black pepper; 2 cups cooked jasmine rice; 2 cups or cooked brown rice; 4 cups or mixed greens; 1 cup steamed broccoli florets; 1 cup roasted sweet potato cubes; 0.5 cup marinated cucumber ribbons; 0.5 cup pickled red cabbage; 0.5 cup edamame (shelled, cooked); 2 tbsp green onions (thinly sliced); 1 tsp toasted sesame seeds; 1 each lemon wedges; 0.25 tsp flaky sea salt; 3 tbs creamy tahini; 1 tbs tamari; 2 tsp warm water; 0.5 tsp sriracha (or chili paste); 1 tsp lime or lemon juice; 0.5 tsp maple syrup

Method

Tofu & Marinade

Press and cube the tofu

Preheat oven to 425°F (220°C). Drain the tofu and wrap in a clean kitchen towel or paper towels. Place something heavy on top (a cast-iron pan or a few cans) and press for 15–20 minutes to remove excess water. Unwrap and cut tofu into 1/2-inch cubes.

Make marinade

In a bowl, whisk together tamari, sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic until smooth. Stir in cornstarch, sesame seeds, salt, and pepper to create a slightly thickened marinade that will help the tofu crisp.

Marinate and coat

Place cubed tofu in a shallow dish or bowl and pour the marinade over it. Gently toss to coat every piece. Let sit 10–15 minutes; if short on time, you can start baking immediately but flipping halfway through will be required.

Bake

Line a baking sheet with parchment and lightly oil it or spray. Spread tofu cubes in a single layer, leaving space between pieces. Bake at 425°F (220°C) for 20–25 minutes, flipping once halfway through, until edges are golden and slightly crisp. For extra crispness, finish under a broiler for 1–2 minutes watching closely.

Base (choose one)

Prepare your chosen base: cook jasmine or brown rice according to package instructions (measurements above are cooked volumes). For mixed greens, toss lightly with a pinch of salt and a quick splash of rice vinegar or olive oil if desired. Keep warm while tofu finishes.

Sides (pick three) - prepared

Prepare sides ahead or while tofu bakes: Steam broccoli until bright green and tender-crisp (3–5 minutes). Roast sweet potato cubes at 425°F (220°C) for 20–25 minutes tossed with 1 tsp oil and a pinch of salt. Make quick marinated cucumbers by slicing thin, sprinkling with salt, and tossing with 1 tsp rice vinegar and 1 tsp sugar; let sit 10 minutes. Warm edamame or rinse pickled cabbage as needed. Aim for three 1/2–1 cup portions per bowl.

Sauce (choose one) - example: spicy sesame sauce

Whisk the tahini, tamari, warm water, sriracha, citrus juice, and maple syrup in a small bowl until smooth and pourable. Add extra water, 1/2 tsp at a time, to reach desired drizzling consistency. Taste and adjust salt, heat, or sweetness.

Assembly & Garnish

Divide the base among 2 bowls (recipe makes 2 servings): 1 cup cooked rice or 2 cups greens per bowl. Arrange three side portions (about 1/2–1 cup each) around the bowl. Top each bowl with a generous handful of roasted sesame tofu.

Drizzle 1–2 tablespoons of the spicy sesame sauce (or your chosen sauce) over each bowl. Sprinkle with sliced green onions and toasted sesame seeds, finish with a light pinch of flaky sea salt and a lemon wedge on the side for squeezing over just before eating.

Serve immediately while tofu and sides are warm. Leftover tofu keeps in the fridge for up to 4 days; re-crisp in a 400°F (200°C) oven or air fryer for 5–8 minutes.

Roasted Tofu Bowl Recipe