Spicy Tofu Grain Bowl (Printer-friendly)
Crispy sriracha tofu over hearty grains with colorful vegetables and a zesty sesame sauce. Vegan and protein-packed.
# What You Need:
→ Crispy Spiced Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp soy sauce
04 - 1 tbsp sriracha, adjust to taste
05 - 2 tbsp neutral oil such as canola or sunflower
→ Whole Grains
06 - 2.5 cups cooked brown rice, quinoa, or farro (about 1.5 cups uncooked)
→ 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, thinly 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 - 1–2 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 It:
01 - Preheat the oven to 400°F or set the air fryer to 375°F.
02 - Pat the tofu cubes thoroughly dry with a clean kitchen towel. In a mixing bowl, toss the cubes with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange the seasoned tofu in a single layer on a parchment-lined baking sheet or air fryer tray. Drizzle with neutral oil. Bake for 20–25 minutes, flipping halfway through, until the exterior is deeply golden and crisp.
04 - Prepare your chosen grain following the package directions if not already cooked. Fluff with a fork and keep warm.
05 - Julienne the carrot, thinly slice the cucumber and red bell pepper, shred the red cabbage, and slice the scallions. Set aside.
06 - In a small bowl, combine 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 with the crispy tofu. Drizzle generously with the spicy sauce and finish with toasted sesame seeds, fresh herbs, and lime wedges on the side.
# Expert Tips:
01 -
- The cornstarch coating on the tofu creates a crust that rivals any restaurant version, and you will feel genuinely proud pulling it from the oven.
- Everything cooks while you chop vegetables, so the whole meal comes together without that chaotic juggling act.
02 -
- Wet tofu is the enemy of crispiness, so press it between two plates with something heavy on top and give it a full fifteen minutes.
- If you let the tofu marinate in the soy sauce and sriracha for twenty minutes before tossing with cornstarch, the flavor penetrates much deeper into each cube.
03 -
- The tofu crisps best when the pieces are spaced apart on the tray, so use two trays if needed rather than crowding them together.
- Make a double batch of the spicy sauce and keep it in a jar in the refrigerator for rice, noodles, or dipping roasted vegetables throughout the week.