Crispy Tofu Bowl Recipe

Press and cube tofu

Wrap the 14 oz block of extra-firm tofu in a clean towel or paper towels and place a heavy skillet or canned goods on top. Press for 15–20 minutes to remove excess water. Cut pressed tofu into 1/2- to 3/4-inch cubes.

Marinate briefly

In a bowl, whisk together 1 tbsp soy sauce, 1/2 tsp sesame oil and a pinch of salt and pepper. Toss tofu cubes gently to coat and let sit 5–10 minutes while you prepare other components.

Coat with cornstarch

Place 3 tbsp cornstarch in a shallow bowl or zip-top bag. Add marinated tofu and toss gently until each piece is evenly dusted with cornstarch, shaking off excess.

Pan-fry tofu

Heat 3 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed) and cook without moving for 3–4 minutes until the bottoms are golden and crisp. Turn and cook other sides, about 6–8 minutes total, until all sides are crisp. Transfer to a wire rack or paper-towel-lined plate and season lightly with a pinch more salt.

Julienne or grate carrots to make 1 cup. In a small jar or bowl combine 3 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar, 1/4 tsp kosher salt and 1/2 tsp red chile flakes. Stir until sugar and salt dissolve, add carrots, press down so they're submerged, cover and refrigerate for at least 15 minutes (best 1 hour).

Thinly slice half a small red onion to yield 1/2 cup. In a jar combine 3 tbsp apple cider vinegar, 1 tbsp water, 1/2 tsp sugar and 1/8 tsp kosher salt. Stir to dissolve, add onions, press to submerge, and let sit at least 15 minutes (up to several hours) in the refrigerator.

Cook green beans

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.

Prepare edamame and radish

If edamame is frozen, cook according to package (usually 3–4 minutes boiling), drain and cool. Thinly slice radishes. In a small bowl combine edamame and blanched green beans, season with 1/4 tsp salt and toss.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1 tsp toasted sesame oil, 1 tbsp lime juice, 1/2 tsp grated ginger and 1/2 tsp chili garlic sauce (optional) in a small bowl. Taste and adjust sweetness, acidity or heat as desired.

Divide 3 cups cooked rice among 3 bowls (about 1 cup per bowl). Arrange crispy tofu, chili-pickled carrots (drained slightly), pickled red onion, edamame and green beans, sliced radishes and chopped cilantro in sections over the rice.

Drizzle each bowl with the bowl sauce (about 1–2 tbsp per bowl), sprinkle with sesame seeds and additional cilantro. Serve with lime wedges alongside to squeeze over just before eating.