20-Minute Crispy Tofu Rice Bowl
Crispy tofu without deep-frying, cornstarch is the trick. Twenty minutes from cold fridge to a plant-based dinner you'll actually crave again.
You need
- 1 nonstick pan
- 1 small bowl
- 1 spatula
Ingredients
For 2 servings
- 300 g (10.5 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp neutral oil
- 2 tbsp low-sodium soy sauce
- 1 tsp maple syrup or honey
- 1 tsp sesame oil
- 120 g dry (2/3 cup) jasmine rice
- 100 g (1 cup) shelled edamame (frozen is fine)
- 1 carrot, julienned
- 1 tbsp mayo + 1 tsp sriracha (mixed, for drizzle)
- 1 tsp sesame seeds
How to cook
Cook the jasmine rice. Add the frozen edamame to the same pot for the last 4 minutes to defrost.
Press the tofu between two paper towels for 5 minutes while you prep the rest.
Drier tofu equals crispier tofu. Don't skip this.
Cube the tofu. Toss in the cornstarch in a bowl until each piece is dusted.
Heat the oil in the nonstick pan over medium-high. Add the tofu in one layer.
Don't touch it for the first 3 minutes. A cornstarch crust needs time to form.
Sear each side 2 to 3 minutes until deep golden. 4 sides on a cube means 8 minutes total.
Whisk soy sauce, maple syrup and sesame oil. Pour over the tofu in the pan and toss for 30 seconds until glazed.
Build the bowl: rice, edamame, carrot, crispy tofu. Drizzle the sriracha mayo, scatter sesame seeds.
Why it fits a maintain goal
- Plant-based 26 g protein. Tofu plus edamame stacks the protein cheaply.
- 560 kcal is a balanced maintenance dinner. Rice for energy, fat for satiety, protein for the floor.
- Cornstarch + nonstick + medium-high heat = crispy tofu without a deep fryer.
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