Spicy Tofu Grain Bowl (Printable Version)
Crispy sriracha tofu over hearty grains with fresh veggies and a zesty sesame-chili sauce.
# Ingredient List:
→ Crispy Tofu
01 - 14 oz firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp soy sauce
04 - 1 tbsp sriracha, adjust to taste
05 - 2 tbsp neutral oil (canola or sunflower)
→ Grains
06 - 1.5 cups uncooked brown rice, quinoa, or farro (about 2.5 cups cooked)
→ Fresh Vegetables
07 - 1 medium carrot, julienned
08 - 1 small cucumber, thinly sliced
09 - 1 red bell pepper, thinly sliced
10 - 3.5 oz red cabbage, thinly shredded
11 - 2 scallions, sliced
→ Spicy Drizzle Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp maple syrup or agave nectar
15 - 1 tsp toasted sesame oil
16 - 1 to 2 tsp sriracha or chili paste
→ Toppings
17 - 2 tbsp toasted sesame seeds
18 - Fresh cilantro or mint leaves, to taste
19 - Lime wedges for serving
# How to Make:
01 - Preheat the oven to 400°F. Alternatively, set an air fryer to 375°F for a crispier result with less oil.
02 - Pat the tofu cubes thoroughly dry with paper towels. Place in a mixing bowl and toss with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange the seasoned tofu on a parchment-lined baking sheet or air fryer tray. Drizzle with neutral oil and bake for 20 to 25 minutes, flipping halfway through, until the edges are deeply golden and crisp.
04 - Cook the brown rice, quinoa, or farro according to package directions if not already prepared. Fluff with a fork and set aside, keeping warm.
05 - Julienne the carrot, thinly slice the cucumber and bell pepper, shred the red cabbage, and slice the scallions. Arrange within reach for easy assembly.
06 - In a small bowl, combine the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and sriracha. Whisk until smooth and well blended.
07 - Divide the warm grains among four bowls. Arrange the prepared vegetables over the grains, then top generously with the hot crispy tofu. Drizzle with the spicy sauce and scatter with toasted sesame seeds and fresh herbs. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The tofu gets genuinely crispy without deep frying, which feels like a small miracle every single time.
- It adapts to whatever vegetables are languishing in your crisper drawer, so nothing goes to waste.
- The spicy sauce pulls everything together and you will want to put it on everything else you cook this week.
02 -
- Wet tofu will never get crispy no matter how long you bake it, so pressing it for at least ten minutes is non negotiable.
- Do not crowd the baking sheet because the cubes need space for hot air to circulate around them. Two trays are better than one cramped one.
03 -
- Freeze your tofu before making this recipe, then thaw and press it. The ice crystals that form inside create a spongy texture that absorbs marinade deeply and crisps up even more dramatically in the oven.
- Toss the tofu in cornstarch and seasonings inside a zip top bag rather than a bowl. It coats more evenly and saves you from washing an extra dish.