Name: Crispy Vegetarian Tofu Rice Bowl
Ingredients: Extra-Firm Tofu (1 block, 14-16 oz): The star of the show! Extra-firm tofu is crucial for achieving that perfect crispy texture. Press it well to remove excess water.; Cooked Rice (2 cups): Your base. Choose your favorite – brown rice, white rice, jasmine rice, or even quinoa for extra protein.; Broccoli Florets (1 cup): Adds a lovely green crunch and nutritional boost. Cut into bite-sized pieces for even cooking.; Bell Pepper (1, any color): Provides sweetness and vibrant color. Sliced into strips or diced.; Carrots (1 large): Adds sweetness and crunch. Julienned or thinly sliced.; Spinach (2 cups): Packed with nutrients and wilts down beautifully. Fresh or frozen (thawed and squeezed dry) works.; Cornstarch (3 tablespoons): The secret to crispy tofu! Coats the tofu and helps it get golden brown.; Soy Sauce (1/4 cup): Forms the savory base of the sauce. Use low-sodium if preferred.; Maple Syrup (2 tablespoons): Adds a touch of sweetness to balance the soy sauce. Honey or agave can be substituted.; Rice Vinegar (2 tablespoons): Provides acidity and brightness to the sauce.; Sesame Oil (1 tablespoon): Adds a nutty, aromatic flavor to both the tofu and the sauce.; Ginger (1 teaspoon, grated): Adds warmth and spice to the sauce. Fresh ginger is best, but ground ginger can be used in a pinch.; Garlic (2 cloves, minced): Essential for savory depth in the sauce.; Vegetable Oil (for cooking): For stir-frying the tofu and vegetables. Use a high-heat oil like canola or avocado oil.; Optional Toppings: Sesame seeds, chopped green onions, sriracha, avocado slices, edamame, pickled ginger, everything bagel seasoning.

Ingredients

Extra-Firm Tofu (1 block, 14-16 oz): The star of the show! Extra-firm tofu is crucial for achieving that perfect crispy texture. Press it well to remove excess water.
Cooked Rice (2 cups): Your base. Choose your favorite – brown rice, white rice, jasmine rice, or even quinoa for extra protein.
Broccoli Florets (1 cup): Adds a lovely green crunch and nutritional boost. Cut into bite-sized pieces for even cooking.
Bell Pepper (1, any color): Provides sweetness and vibrant color. Sliced into strips or diced.
Carrots (1 large): Adds sweetness and crunch. Julienned or thinly sliced.
Spinach (2 cups): Packed with nutrients and wilts down beautifully. Fresh or frozen (thawed and squeezed dry) works.
Cornstarch (3 tablespoons): The secret to crispy tofu! Coats the tofu and helps it get golden brown.
Soy Sauce (1/4 cup): Forms the savory base of the sauce. Use low-sodium if preferred.
Maple Syrup (2 tablespoons): Adds a touch of sweetness to balance the soy sauce. Honey or agave can be substituted.
Rice Vinegar (2 tablespoons): Provides acidity and brightness to the sauce.
Sesame Oil (1 tablespoon): Adds a nutty, aromatic flavor to both the tofu and the sauce.
Ginger (1 teaspoon, grated): Adds warmth and spice to the sauce. Fresh ginger is best, but ground ginger can be used in a pinch.
Garlic (2 cloves, minced): Essential for savory depth in the sauce.
Vegetable Oil (for cooking): For stir-frying the tofu and vegetables. Use a high-heat oil like canola or avocado oil.
Optional Toppings: Sesame seeds, chopped green onions, sriracha, avocado slices, edamame, pickled ginger, everything bagel seasoning.

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Instructions

Prepare the Tofu: Begin by pressing the tofu to remove excess water. Wrap the block of extra-firm tofu in paper towels or a clean kitchen towel. Place it on a plate and weigh it down with something heavy, like a few cans or a cast iron skillet. Let it press for at least 30 minutes, or even better, for an hour. The drier the tofu, the crispier it will become.
Cut and Coat the Tofu: Once the tofu is pressed, cut it into bite-sized cubes, about ¾-inch to 1-inch in size. In a medium bowl, toss the tofu cubes with cornstarch. Ensure each piece is evenly coated. The cornstarch will create a beautiful crust when cooked.
Make the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Taste and adjust seasonings as needed. You can add a pinch of red pepper flakes for a bit of heat, or more maple syrup for extra sweetness. Set the sauce aside.
Cook the Vegetables: Heat about 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and carrots. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp. Add the bell pepper strips and cook for another 2-3 minutes until slightly softened but still vibrant. Finally, add the spinach and cook until it wilts down, just about 1-2 minutes. Remove the vegetables from the skillet and set aside.
Crisp the Tofu: In the same skillet, add another 2 tablespoons of vegetable oil. Heat the oil over medium-high heat until it’s shimmering. Carefully add the cornstarch-coated tofu cubes in a single layer, being careful not to overcrowd the pan. Cook the tofu for about 4-5 minutes per side, until golden brown and crispy on all sides. You may need to work in batches to ensure the tofu crisps up properly. Avoid moving the tofu around too much initially to allow a crust to form.
Combine and Assemble: Once the tofu is crispy, pour the prepared sauce over the tofu in the skillet. Toss gently to coat the tofu evenly with the sauce and cook for another minute or two, allowing the sauce to thicken slightly and glaze the tofu.
Assemble the Bowls: Divide the cooked rice among bowls. Top with the stir-fried vegetables and the crispy glazed tofu.
Garnish and Serve: Garnish your bowls with your favorite toppings. Sesame seeds, chopped green onions, and a drizzle of sriracha are excellent choices. Avocado slices, edamame, or pickled ginger can also add extra layers of flavor and texture. Serve immediately and enjoy your delicious and healthy Crispy Vegetarian Tofu Rice Bowl!

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 25g