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Crispy Tofu Bowl: quick weeknight vegan dinner

Name: Crispy Tofu Bowl 174251
Prep time: 15 min
Cook time: 15 min
Yield: 1 recipe
Ingredients: 14 oz extra-firm tofu; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch; 1 tbsp vegetable oil; 2 cups cooked short-grain rice; 1 cup shredded carrots; 1 cup baby spinach; 1/2 cup sliced cucumber; 2 tbsp chopped scallions; 1 tbsp sesame seeds; 1 lime (optional)

Prep 15 min Cook 15 min Difficulty 2/5

Crispy Tofu Bowl: quick, practical weeknight recipe with crispy tofu, veggies, and rice in under 40 minutes.

Why this recipe works

This Crispy Tofu Bowl is a practical, plant-forward dish you can make on a weeknight. It’s built around crispy tofu and a simple, savory glaze, plus quick veggies and rice for a complete meal.

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Recipe guide

This Crispy Tofu Bowl is a practical, plant-forward dish you can make on a weeknight. It’s built around crispy tofu and a simple, savory glaze, plus quick veggies and rice for a complete meal.

Get a complete, quick vegan bowl in under 40 minutes.

Crispy tofu with a quick soy-vinegar glaze
Balanced veggie toppings for texture and color
Ready-to-serve bowls in under 40 minutes

Ingredients overview

14 oz extra-firm tofu (multiple blocks listed) with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp cornstarch, and 1 tbsp vegetable oil for frying. Extras include 2 cups cooked short-grain rice, shredded carrots, baby spinach, sliced cucumber, 2 tbsp chopped scallions, 1 tbsp sesame seeds, and optional lime.

Method in brief

Press tofu 15–20 minutes, cube, toss with soy, vinegar, sesame oil, and cornstarch. Fry in oil until crispy all over. Assemble bowls with rice and vegetables, top with tofu, scallions, sesame, and a squeeze of lime.

Serving and tips

Serve immediately for best crisp. If making ahead, keep tofu and toppings separate and combine just before eating to maintain texture.

Ingredients

14 oz extra-firm tofu

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp cornstarch

1 tbsp vegetable oil

2 cups cooked short-grain rice

1 cup shredded carrots

1 cup baby spinach

1/2 cup sliced cucumber

2 tbsp chopped scallions

1 tbsp sesame seeds

1 lime (optional)

Instructions

Press tofu between paper towels or a clean kitchen towel with a weight for 15–20 minutes to remove excess moisture

Cut pressed tofu into 1/2–3/4-inch cubes

In a bowl toss tofu with soy sauce, rice vinegar, and sesame oil to coat

Sprinkle cornstarch over tofu and toss until evenly coated

Heat vegetable oil in a large nonstick skillet over medium-high heat

Add tofu in a single layer and cook undisturbed until golden and crispy on one side, about 4–5 minutes

Flip tofu pieces and cook until all sides are crisp and browned, another 4–5 minutes

While tofu cooks, divide cooked rice between two bowls

Top each bowl with shredded carrots, baby spinach, cucumber slices, and crispy tofu

Sprinkle chopped scallions and sesame seeds over the bowls

Squeeze lime over bowls if using and serve immediately

FAQs

Can I bake the tofu instead of pan-frying? Yes. Toss with the glaze and cornstarch, then bake at 425°F (220°C) for 15–20 minutes, flipping once.

How can I keep tofu crispy longer? Let it rest on a rack for a few minutes after cooking to vent steam; avoid saucing until serving.

Can I use brown rice or quinoa? Absolutely—adjust cooking times accordingly and maintain portions.