Tofu Bowl

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan, Vegetarian

Prep Time: 15

Cook Time: 20

Pressing Time (optional): 15

Total Time: 50

Servings:

Calories: 561kcal

Author: Shruthi Baskaran-Makanju

You'll love my tofu bowl with ultra-crispy air fryer tofu, fresh veggies, and a bold ginger-soy dressing. A fast, customizable tofu rice bowl for busy weeks.

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Equipment

1 Tofu Press optional

Ingredients

For the crispy tofu:

2 14-oz blocks firm tofu pressed
2 tablespoons low-sodium soy sauce sub tamari
2 tablespoons toasted sesame oil
2 tablespoons cornstarch
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the ginger-soy sauce:

3 tablespoons low-sodium soy sauce sub tamari
1 tablespoon rice vinegar unseasoned
1 tablespoon pure maple syrup
1 teaspoon sriracha adjust to taste
1 teaspoon toasted sesame oil
1 teaspoon fresh ginger grated
1 clove garlic minced

For the bowls:

2 cups cooked brown rice
1 cup shelled edamame frozen, thawed
2 oz red cabbage 1 cup, shredded
1 medium carrot grated
1 medium avocado sliced
2 green onions sliced
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

Instructions

Press tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss tofu cubes with soy sauce, sesame oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Spread tofu in a single layer on the prepared baking sheet—don't crowd or they'll steam instead of crisp. Bake 25–30 minutes, flipping halfway through, until golden and crispy on all edges.
While tofu bakes, whisk together soy sauce, rice vinegar, maple syrup, sriracha, sesame oil, ginger, and garlic in a small bowl. Set aside.
Warm edamame briefly in the microwave or a dry skillet until heated through.
Divide brown rice among 4 bowls. Arrange cabbage, carrot, cucumber, avocado, crispy tofu, and edamame on top of each bowl.
Drizzle with ginger-soy sauce and sprinkle with sesame seeds and green onions. Serve immediately.

Notes

Press tofu for at least 15 minutes—this is essential for crispy results. I use this tofu press (affiliate) but you can use a heavy cast iron skillet or a bunch of heavy books.
Don't crowd the baking sheet. Tofu needs space for air to circulate.
The cornstarch coating creates the crispy exterior—make sure every cube is coated.
Flip the tofu halfway through for even browning on all sides.

Storage: Store tofu, rice, vegetables, and sauce separately in airtight containers up to 4 days. Assemble fresh.

Reheating: Reheat tofu in a 400°F oven for 5–8 minutes to restore crispiness; microwave makes it soft.

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