Spicy Tofu Grain Bowl (Printable)
Crispy sriracha tofu over hearty grains with fresh vegetables and a zesty sesame-spicy sauce.
# What You'll Need:
→ Crispy Spiced Tofu
01 - 14 oz firm tofu, pressed and cut into 1-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sriracha, adjust to taste
05 - 2 tablespoons neutral oil, such as canola or sunflower
→ Whole Grains
06 - 1.5 cups uncooked brown rice, quinoa, or farro, cooked according to package directions
→ Fresh Vegetables
07 - 1 medium carrot, cut into thin matchsticks
08 - 1 small cucumber, thinly sliced
09 - 1 red bell pepper, thinly sliced
10 - 3.5 oz red cabbage, finely shredded
11 - 2 scallions, thinly sliced
→ Spicy Drizzle Sauce
12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon maple syrup or agave nectar
15 - 1 teaspoon toasted sesame oil
16 - 1 to 2 teaspoons sriracha or chili paste
→ Garnishes
17 - 2 tablespoons toasted sesame seeds
18 - Fresh cilantro or mint leaves
19 - Lime wedges for serving
# Directions:
01 - Preheat the oven to 400°F. Alternatively, set an air fryer to 375°F.
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. Bake for 20 to 25 minutes, flipping halfway through, until the edges are golden brown and crisp.
04 - Prepare the brown rice, quinoa, or farro according to package instructions if not already cooked. Fluff with a fork and set aside.
05 - Julienne the carrot, slice the cucumber and bell pepper, shred the cabbage, and slice the scallions. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and sriracha until smooth.
06 - Divide the cooked grains among four bowls. Arrange the prepared vegetables over the grains and top with hot crispy tofu. Drizzle generously with the spicy sauce and scatter with toasted sesame seeds and fresh herbs. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The cornstarch coating on the tofu creates a crunch that rivals your favorite fried takeout spot without deep frying.
- Everything cooks on one tray or in an air fryer which means cleanup takes about five minutes.
- The spicy sauce pulls every element together and you will want to drizzle it on everything else you cook this week.
02 -
- Wet tofu is the enemy of crispiness so press it for at least fifteen minutes between clean towels with something heavy on top.
- Overcrowding the baking sheet will steam the tofu instead of roasting it so give those cubes room to breathe.
- If you have extra time marinate the tofu in the soy sauce and sriracha for twenty minutes before adding the cornstarch for deeper flavor penetration.
03 -
- Freeze pressed tofu for twenty minutes before coating it because the ice crystals that form create tiny pockets that get extra crispy during baking.
- Toasting sesame seeds in a dry pan over medium heat until they just start to pop takes thirty seconds and doubles their flavor compared to untoasted ones from a jar.