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- 1 block firm tofu - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 2 green onions, chopped For this recipe, we use firm tofu. This type gives the best texture. It holds shape when cooked. I love jasmine rice for its aroma and flavor. The fresh vegetables add color and crunch. Broccoli, bell pepper, and carrots are my top choices. Green onions add a nice finish. - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar Cornstarch is key for making tofu crispy. It creates a nice crust during baking. Soy sauce adds depth and umami. Sesame oil brings a nutty flavor. Rice vinegar balances the dish with a slight tang. - Sesame seeds - Additional soy sauce Garnishes can elevate your dish. Sesame seeds add crunch and visual appeal. A drizzle of extra soy sauce can enhance flavor. These toppings are not required, but they make the meal special. For the full recipe, check the detailed steps to create your Crispy Tofu Rice Bowls. First, drain the tofu. Use a clean towel to press it. This helps remove excess water. Water can make the tofu soggy. After pressing, cut the tofu into cubes. Aim for bite-sized pieces for easy eating. Next, place the tofu cubes in a bowl. Add soy sauce and toss well. Make sure every piece gets coated. This step adds flavor to the tofu. Now it’s time to make the tofu crispy. Sprinkle cornstarch over the marinated tofu. Gently toss the cubes until they are fully coated. The cornstarch creates a crunchy layer. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the tofu in a single layer on the sheet. Bake for about 25-30 minutes. Flip the tofu halfway through. This ensures even crispiness. While the tofu bakes, heat sesame oil in a large skillet. Use medium heat for this step. Add the broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry the veggies for 5-7 minutes. You want them tender but still crisp. Season with salt and black pepper to taste. This mix of colors and flavors adds freshness to your rice bowl. Once the tofu is golden and crispy, your meal is almost ready. You can find the Full Recipe for all the details. To get crispy tofu, pressing is key. Pressing removes excess water. Less water means better crispiness. Use a clean towel or a tofu press for this. After pressing, cut the tofu into cubes. Then, marinate the cubes in soy sauce. This adds flavor and helps the cornstarch stick. Cornstarch is your best friend here. Coat each tofu piece in cornstarch. This will create that delightful crunch when baked. Place the cubes on a parchment-lined baking sheet. Bake them at 400°F for 25-30 minutes. Turn them halfway through for even browning. To boost flavor, try adding garlic powder or smoked paprika. These spices bring warmth and depth. For extra zing, add a splash of lime juice. You can also mix in a bit of chili powder for heat. When it comes to sauces, soy sauce is a classic. But you can switch it up with teriyaki sauce. A drizzle of sriracha or a sesame-ginger dressing can elevate the dish. For rice, jasmine is my top choice. It has a lovely aroma and fluffy texture. You can also use brown rice for a nutty flavor. When serving, arrange the rice first. Then, layer the sautéed veggies atop the rice. Finally, add the crispy tofu. This makes the bowl visually appealing. Don’t forget to sprinkle sesame seeds for that finishing touch. For the full recipe, check out Crispy Tofu Rice Bowls. {{image_2}} You can swap out tofu for other plant-based proteins. Tempeh and seitan are great choices. They both add unique flavors and textures. If you want something lighter, try chickpeas or lentils. For different textures, consider how you prepare the tofu. You can use soft tofu for a creamier feel. Just remember to adjust cooking times since soft tofu cooks faster. Crispy tofu is fantastic for added crunch. Mix up your vegetables based on what’s in season. Instead of broccoli, try asparagus or green beans. You can use zucchini or snap peas instead of bell peppers. Don’t forget to add legumes or grains to boost nutrition. Quinoa, black beans, or peas can enhance the dish. They add protein and fiber, making your meal even more filling. You can easily turn this recipe into a wrap or salad. Just take your crispy tofu and veggies, and wrap them in lettuce leaves or tortillas. To make a bowl with different sauces, use peanut sauce, teriyaki, or sriracha. Drizzle the sauce over your rice and toppings. This adds a fun twist and extra flavor to your meal. For the full recipe, check the complete guide on crispy tofu rice bowls. To keep your crispy tofu nice and crunchy, store it properly. I recommend placing the tofu in an airtight container. Make sure the lid seals well to prevent moisture. If you have leftover rice, store it in a separate container. This helps keep the tofu from getting soggy. Portion your leftovers into meal-sized servings. This way, you can grab a quick meal later without fuss. When it's time to enjoy your leftovers, reheating is key. I suggest using an oven or an air fryer. These methods help maintain the crispy texture. Simply preheat your oven to 375°F (190°C). Spread the tofu evenly on a baking sheet and heat for about 10 minutes. If using an air fryer, set it to 350°F (175°C) for the same time. Avoid using the microwave. It makes the tofu soft and chewy, which isn’t ideal. You can also freeze your crispy tofu and rice. To do this, first freeze the tofu and rice separately. Place the tofu in a single layer on a baking sheet and freeze until solid. Then transfer it to a freezer-safe bag, removing excess air. For rice, let it cool first. Then, pack it in an airtight container. To thaw, place the tofu in the fridge overnight. Reheat it as mentioned before for crispy results. For rice, you can microwave it directly from frozen. Just add a splash of water to keep it moist. To keep tofu crispy in stir fries, start with firm tofu. Press it to remove excess water. Cut the tofu into small cubes. Coat the cubes in cornstarch before cooking. This helps create a crunchy texture. Heat your pan until it’s very hot. Add oil, then your tofu. Stir-fry the tofu until golden brown. Don't overcrowd the pan; this helps it stay crispy. Yes, you can use many types of rice. Jasmine rice is great for its aroma. Brown rice adds fiber and a nutty flavor. Sushi rice is sticky and works well, too. If you prefer a low-carb option, try cauliflower rice. Each type has a different cooking time. Follow the package instructions for best results. You can serve your rice bowls with simple sides. Steamed green beans or snap peas add color and crunch. A fresh cucumber salad brings a nice, cool contrast. You can also add a miso soup for warmth. For extra flavor, top with pickled vegetables or kimchi. These sides round out your meal perfectly. For the full recipe, check out the details above! Crispy tofu rice bowls are simple and fun to make. You learned about key ingredients and pantry staples like tofu, jasmine rice, and soy sauce. We covered step-by-step instructions for preparing tofu and cooking fresh veggies. I shared tips for perfecting your crispy tofu and offered storage advice. Remember, using fresh ingredients and following these steps makes a big difference. With a little practice, you'll create delicious meals that impress everyone. Enjoy making your crispy tofu rice bowls!

Crispy Tofu Rice Bowls

Discover the delicious world of crispy tofu rice bowls with this easy recipe! Perfectly baked tofu pairs beautifully with vibrant vegetables and fluffy jasmine rice, creating a nutritious and satisfying meal. With simple ingredients and a quick prep time, you'll have a wholesome dish ready in no time. Click through to explore this recipe and elevate your dinner game with flavor-packed tofu that's sure to impress!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Salt and black pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with soy sauce, ensuring they're well-coated.

      Sprinkle cornstarch over the marinated tofu, gently tossing until each cube is evenly coated.

        Place the tofu on the prepared baking sheet in a single layer. Bake for about 25-30 minutes, turning halfway through, until golden and crispy.

          While the tofu is baking, heat sesame oil in a large skillet over medium heat. Add the broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for 5-7 minutes, until vegetables are tender-crisp. Season with salt and black pepper to taste.

            To assemble your rice bowls, divide the cooked jasmine rice among the bowls. Top with the sautéed vegetables and crispy tofu.

              Garnish with chopped green onions and sesame seeds. Drizzle with additional soy sauce or a splash of rice vinegar if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4