Spicy Tofu Grain Bowl (Print View)
Crispy sriracha tofu over hearty grains with fresh vegetables and a zesty chili sauce. Vegan and protein-packed.
# What You Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into 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
→ Grains
06 - 9 oz cooked brown rice, quinoa, or farro, about 1.5 cups uncooked
→ 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 Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp maple syrup or agave
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, optional
19 - Lime wedges
# How-To Steps:
01 - Preheat the oven to 400°F or set an air fryer to the same temperature.
02 - Pat the tofu cubes thoroughly dry with paper towels. In a mixing bowl, toss the cubes 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 or air fry for 20 to 25 minutes, flipping halfway through, until the edges are golden and crisp.
04 - Prepare your chosen grain according to the package instructions if not already cooked. Fluff with a fork and set aside.
05 - Julienne the carrot, thinly slice the cucumber and red bell pepper, shred the red cabbage, and slice the scallions. Arrange on a plate or in separate bowls for easy assembly.
06 - In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave, toasted sesame oil, and sriracha or chili paste until smooth and well combined.
07 - Divide the cooked grains among four bowls. Arrange the prepared vegetables over the grains and top with the hot crispy tofu. Drizzle generously with the spicy sauce and scatter with toasted sesame seeds and fresh herbs. Serve immediately with lime wedges.
# Expert Hints:
01 -
- The crispy tofu crust is genuinely addictive and uses just a handful of pantry staples to get there.
- Everything cooks in under 45 minutes, and most of that is hands off oven time while you chop vegetables at your own pace.
- The spicy sauce pulls every element together with a balance of heat, sweetness, and tang that makes you want to lick the bowl.
02 -
- Pressing the tofu for at least 15 minutes before cubing is the difference between soggy and spectacular, so do not skip it.
- If you have time, let the coated tofu sit for 10 minutes before baking because the cornstarch hydrates slightly and adheres better.
- Check your soy sauce label for gluten if that is a concern, and swap in tamari which works beautifully here.
03 -
- Cornstarch is the key to the crust so do not be tempted to skip it or substitute flour because the result will not be the same.
- Toast your sesame seeds in a dry pan for two minutes before sprinkling them on top because that tiny step doubles their flavor.