Dinner
Crispy Tofu Rice Bowl
Most people who say they hate tofu have only had it soggy. Cornstarch and a hot pan fix that completely. This takes about twenty minutes and gives you a bowl with a serious amount of protein for around two dollars.
Cost a serving$2
Time25 minutes
Serves4
Protein26g
Poke or grain bowl costs about $15. This costs $2 a serving.
You save about $13 every time you make it instead.
What you need
Skillet, preferably nonstick, Bowl, Paper towels or a clean towel
No special tools
No Tofu press?Wrap the block in a clean towel, put it on a plate, and stack a few cans or a heavy book on top for 15 minutes. A tofu press is a single purpose gadget that costs twenty dollars to do what a can of beans does for free.
No Air fryer?A skillet with three tablespoons of oil gets you the same crust in the same time. If you own an air fryer, 400 degrees for 15 minutes with a shake halfway works well.
No Blender for the sauce?Whisk it in a mug with a fork. Same as the peanut noodles.
Ingredients
Tofu
- 1 block (14 oz) extra firm tofu
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 tablespoons vegetable oil
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch mixed into 2 tablespoons water
Bowl
- 4 cups cooked rice
- 2 cups frozen edamame, steamed
- 2 cups shredded cabbage or any raw crunchy vegetable
- Chili crisp and sesame seeds
How to make it
- Press the tofu. Wrap the block in a towel, set something heavy on it, and walk away for 15 minutes. Wet tofu will not crisp, full stop.
- Cut it into 3/4 inch cubes. Bigger than you think. Small cubes turn into all crust and no interior.
- Toss the cubes in a bowl with the cornstarch, salt, and garlic powder until every side is dusty white.
- Heat the oil in a skillet over medium-high until it shimmers. Add the tofu in a single layer with space between the pieces.
- Cook 3 to 4 minutes per side without touching it, turning to get 3 or 4 sides browned. This takes about 12 minutes total. Poking it constantly is why the crust comes off in the pan.
- Whisk the sauce ingredients in a mug. Pour it into the skillet and toss for 60 seconds. It will thicken and coat the tofu almost immediately.
- Build the bowls: rice, tofu, edamame, cabbage, chili crisp, sesame seeds.
Protein
About 26 grams per bowl between the tofu and the edamame. This is the highest protein recipe on the site and it costs two dollars. Extra firm tofu runs about 10 grams per serving and is one of the cheapest complete proteins in the store.
Ways to add more
- Swap tofu for tempeh, cubed and steamed 10 minutes first to remove bitterness
- Use frozen plant-based chicken strips and skip the cornstarch step
- Add a second cup of edamame
Keeping it
The tofu keeps 4 days but loses its crisp overnight. Store the components separately and re-crisp the tofu in a dry hot skillet for 3 minutes.
Change it up
- Peanut sauce instead of teriyaki, from the peanut noodle recipe
- Skip the rice and put it over the peanut noodles
- Add a jammy soft boiled egg if you eat eggs