Spicy Tofu Grain Bowl (Print Version)
Crispy sriracha tofu paired with whole grains, fresh vegetables, and a zesty sesame-chili sauce for a satisfying plant-based meal.
# What You'll 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 (canola or sunflower)
→ Grains
06 - 1.5 cups uncooked brown rice, quinoa, or farro (about 2.5 cups cooked)
→ 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 - 1-2 tsp sriracha or chili paste
→ Toppings
17 - 2 tbsp toasted sesame seeds
18 - Fresh cilantro or mint leaves (optional)
19 - Lime wedges
# How to Make It:
01 - Preheat the oven to 400°F or set your air fryer to the equivalent temperature.
02 - Pat the tofu cubes dry with paper towels. In a mixing bowl, toss the cubes with cornstarch, soy sauce, and sriracha until evenly coated.
03 - Arrange the tofu on a parchment-lined baking sheet or air fryer tray. Drizzle with neutral oil and bake for 20–25 minutes, flipping halfway through, until golden and crispy on all sides.
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 bell pepper, shred the red cabbage, and slice the scallions. Set aside.
06 - In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave, toasted sesame oil, and sriracha 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 on the side.
# Expert Advice:
01 -
- The tofu gets so shatteringly crisp on the outside while staying tender inside that even devoted carnivores have asked for seconds.
- Everything cooks in under 45 minutes, and most of that is hands off oven time while you chop vegetables at your own pace.
02 -
- Wet tofu is the enemy of crispiness, so press it for at least fifteen minutes between clean towels under something heavy like a cast iron skillet.
- If you let the tofu marinate in the soy sauce and sriracha for twenty minutes before tossing with cornstarch, the flavor penetrates all the way through.
03 -
- Spread the tofu cubes in a single layer with space between each piece, because crowding the pan causes steaming instead of roasting and you lose that crucial crunch.
- Warm the grains slightly before assembling so the sauce drizzles evenly and coats every bite instead of seizing up against cold rice.