Fried Tofu Bowl Recipe

Press and drain tofu

Drain the 14 oz extra-firm tofu and press it for at least 20 minutes to remove excess water. Use a tofu press or wrap tofu in a clean towel and place a heavy skillet or cans on top.

Cut tofu

After pressing, cut the block into 1/2- to 3/4-inch cubes (about 1-inch pieces depending on preference). Pat the cubes dry with a paper towel to remove surface moisture.

Coat tofu

In a medium bowl, combine 3 tablespoons cornstarch, 1 teaspoon salt and 1 teaspoon black pepper. Add tofu cubes and toss gently until all sides are lightly coated in cornstarch. Shake off excess cornstarch.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons neutral oil and let it shimmer but not smoke. Add tofu cubes in a single layer (work in batches if necessary) and cook without moving for 3–4 minutes to form a golden crust. Turn and cook other sides another 6–8 minutes, rotating until all sides are crisp and evenly browned. Remove tofu to a plate lined with paper towels.

Make sauce

In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup (or honey), 1 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated fresh ginger.

Prepare slurry

In a separate small cup mix 1 teaspoon cornstarch with 2 tablespoons water until smooth.

Combine and thicken

Return the pan (used for frying tofu) to medium heat and pour the sauce mixture in. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook 1–2 minutes until the sauce slightly thickens and becomes glossy.

Coat tofu with sauce

Add the fried tofu back into the skillet and toss gently to coat each piece with the sauce. Cook together 1 more minute so tofu absorbs flavor, then remove from heat.

Cook the rice/grains: If not already cooked, prepare 2 cups cooked rice according to package directions (this recipe assumes 2 cups cooked). Fluff with a fork and keep warm.

Prepare vegetables: While tofu fries, steam 1 cup broccoli florets until bright green and tender-crisp (about 3–4 minutes). Slice cucumbers thinly and shred carrots if not already prepared. Warm edamame if using frozen and drained.

Assemble bowls: Divide 2 cups cooked rice between 2–3 bowls (about 1 to 1 1/3 cups per serving). Arrange sauced crispy tofu over the rice. Neatly add 1 cup shredded carrots, 1 cup cucumber, 1 cup steamed broccoli, and 1 cup edamame into sections around the tofu.

Garnish and serve: Sprinkle 2 tablespoons sliced green onions and 1 teaspoon toasted sesame seeds over each bowl. Add pickled ginger or kimchi (2 tablespoons) if using. Offer lime wedges and sriracha or chili oil on the side for extra heat. Serve immediately so tofu stays crispy.