Crispy Baked Tofu Bowl (Printable Version)

Crispy baked tofu cubes, brown rice, fresh vegetables and creamy peanut sauce for a satisfying plant-based bowl.

# Components:

→ Tofu

01 - 14 oz (1 package) extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 1 tablespoon soy sauce
03 - 1 tablespoon olive oil
04 - 2 tablespoons cornstarch

→ Rice

05 - 1 cup brown rice, rinsed
06 - 2 cups water
07 - 1/2 teaspoon salt

→ Peanut Sauce

08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon maple syrup (use maple syrup for a vegan option)
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 clove garlic, minced
14 - 2 to 4 tablespoons warm water, to thin

→ Bowl Toppings

15 - 1 carrot, julienned
16 - 1 small cucumber, thinly sliced
17 - 1 red bell pepper, thinly sliced
18 - 2 spring onions, thinly sliced
19 - A small handful fresh cilantro or mint leaves
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges, optional

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper so the tofu will crisp evenly.
02 - Drain tofu and press under a weight or in a tofu press for 10–15 minutes to remove excess moisture; cut into 3/4-inch cubes.
03 - In a bowl, toss tofu cubes with 1 tablespoon soy sauce and 1 tablespoon olive oil; sprinkle 2 tablespoons cornstarch over the cubes and toss until evenly coated.
04 - Arrange tofu in a single layer on the prepared sheet and bake 25–30 minutes, turning once halfway through, until golden and crisp on the edges.
05 - While tofu bakes, combine 1 cup rinsed brown rice, 2 cups water and 1/2 teaspoon salt in a saucepan; bring to a boil, reduce to low, cover and simmer 30–35 minutes until tender; fluff with a fork.
06 - Whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and minced garlic; add 2 to 4 tablespoons warm water, 1 tablespoon at a time, until sauce reaches a pourable consistency.
07 - Julienne the carrot, thinly slice the cucumber and bell pepper, and chop the spring onions and herbs so toppings are ready to assemble.
08 - Divide brown rice among four bowls, top with baked tofu, arrange vegetables and herbs, drizzle generously with peanut sauce, sprinkle with toasted sesame seeds and serve with lime wedges if desired.

# Expert Tips:

01 -
  • This meal feels like a cheerful upgrade from takeout, and you get control over every nutty, crisp bite.
  • It's endlessly adaptable for fridge clear-outs, and leftovers actually taste better after a night in the fridge.
02 -
  • Baking tofu without enough cornstarch means missing out on those irresistible crispy edges—I learned the hard way after my first attempt.
  • Letting the rice rest for five minutes before fluffing somehow always makes it perfect, a trick I never skip anymore.
03 -
  • Pressing tofu longer leads to the crunchiest bites.
  • Whisking the peanut sauce with a tiny splash of warm water at a time is the real secret for perfect consistency.
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