Asian · easy

Crispy Tofu Rice Bowls

Name: Crispy Tofu Rice Bowls
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz Extra-firm Tofu; 3 tbsp Cornstarch; 2 tbsp Soy Sauce; 1 tbsp Sriracha; 2 tbsp Rice Vinegar; 2 cups dry Jasmine Rice; 2 medium Carrots; 1 medium Cucumber; 1/2 cup Edamame, Shelled; 1 tbsp Sesame Seeds; 2 tbsp Vegetable Oil

Extra-crispy baked tofu over rice with pickled vegetables and spicy mayo.

35 min
Total: 4
Serves: $9.00
Est. cost: 380
Cal/serving

Dietary, as tagged

Vegan
Dairy-free
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Extra-firm Tofu14 oz
Cornstarch3 tbsp
Soy Sauce2 tbsp
Sriracha1 tbsp
Rice Vinegar2 tbsp
Jasmine Rice2 cups dry
Carrots2 medium
Cucumber1 medium
Edamame, Shelled1/2 cup
Sesame Seeds1 tbsp
Vegetable Oil2 tbsp

Method

01
Press tofu 15 minutes. Cut into cubes. Toss with cornstarch, soy sauce, and oil.
02
Bake at 425F on a parchment-lined sheet pan for 25 minutes, flipping halfway, until crispy.
03
Cook rice. Quick-pickle carrots and cucumber in rice vinegar with a pinch of sugar and salt.
04
Assemble bowls: rice, crispy tofu, pickled vegetables, edamame.
05
Drizzle with sriracha and sprinkle sesame seeds.

380
Calories: 16g
Protein: 48g
Carbs: 14g
Fat