Baked Tofu & Rice Bowl Crispy and delicious Asian style Baked Tofu that is great for rice bowls, salads & sandwiches.

For the final day of this week’s blogging marathon under ‘Pick a protein’ theme, I have a baked tofu recipe. This crispy tofu is very addictive and is great to serve on rice bowls, salads, sandwiches and as snack. Here I have served it over rice along with sauteed kale, grated carrot and a yummy tahini dressing.Asian style Baked Tofu

Asian Style Baked TofuTofu is like a blank slate – it absorbs every flavor that is added to it. In this recipe, Asian condiments – sriracha, soy sauce, ginger and garlic are used. But you can change up the condiments and make different flavored tofu using the same technique. Recipe for this baked tofu is from ‘the Kitchn’ site.Asian style Baked Tofu

 

Asian style Baked TofuI used this baked tofu in this tofu-broccoli salad that I posted last month. If you prefer crispy tofu, then toss it with cornstarch just before baking. I have to stop myself from snacking on these as they are very very addictive. If I have a dish in mind to use them in, I usually double the recipe otherwise I won’t have enough. Do try this, I am sure you will love it as much as I do.


bm-logoLets check out what my fellow marathoners have cooked today for BM# 88.

Baked Tofu & Rice Bowl
Baked Tofu & Rice Bowl
Yum
Print Recipe
Crispy and delicious Asian style Baked Tofu that is great for rice bowls, salads & sandwiches. Tofu is marinated in Asian sauces and baked until crispy and golden.
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Baked Tofu & Rice Bowl
Baked Tofu & Rice Bowl
Yum
Print Recipe
Crispy and delicious Asian style Baked Tofu that is great for rice bowls, salads & sandwiches. Tofu is marinated in Asian sauces and baked until crispy and golden.
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
For the Tofu:
  • 1 lb. Extra Firm Tofu, drained and pressed for at least 15 minutes
  • 1 tbsp Corn Starch (optional, but recommended for crispy baked tofu)
  • 2 tbsp Sriracha
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tbsp sesame oil
  • 2 tsp ginger
  • 2 Garlic cloves, finely minced
  • To taste Salt Pepper
For the Rice Bowl:
  • 2 cups Cooked Brown or White Rice
  • 1 cup Carrot, grated
  • 2 cups Kale, chopped and sauteed
  • As needed Sesame seeds
Tahini Dressing:
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp Sriracha sauce (optional)
  • 1 tbsp Soy sauce (low sodium preferred)
  • To taste Salt Pepper
Servings: Servings
Instructions
Bake Tofu:
  1. Combine all the ingredients for the marinade: sriracha sauce, soy sauce, rice vinegar, water, sesame oil, ginger, garlic, salt and pepper.
  2. Cut the tofu into bite size pieces.
  3. Add tofu to the marinade and gently toss to evenly coat the pieces. Set aside for 15~30 minutes.
  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Using a slotted spoon, transfer tofu onto the parchment paper. Sprinkle corn starch all over and toss gently to coat. Spread tofu in a single layer and bake for 20~30 minutes, stirring every 10 minutes to bake evenly.
  6. Remove baked tofu from the oven and let cool.
Make Dressing:
  1. Combine all the ingredients for ingredients for the dressing in a bowl. Whisk well, taste and adjust the seasoning.
Make Rice Bowl:
  1. In a serving bowl, add ½cup rice, top it with baked tofu, sauteed kale, grated carrot, sesame seeds (if using) and the dressing. Serve and Enjoy!!
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21 thoughts on “Baked Tofu & Rice Bowl (Vegan Recipe)”

  1. Baked tofu bowl rocks, i love to finish my lunch with these sort of filling, nutritious and satisfying meal. Hard to resist to this vegan bowl of inviting dish.

  2. Tofu bowl looks amazing. I am not a big fan of tofu but am slowly warming up to it. I usually pan fry/grill it. Will try baking it the next time. Enjoyed reading all your tofu recipes this week.

  3. I’ve been looking for a good recipe to introduce myself to tofu, and I think I’ve found it. Thanks for the great idea! I love making it into a rice bowl for dinner.

  4. Wow, Pavani, you are converting all non-tofu fans to one. 🙂 Even I am not big on tofu but after reading your posts, it sure tempts. The rice bowl looks so filling and hearty.

  5. This looks so delicious and healthy…and I’m not a tofu lover…but I think you may have just converted me! Yum! 🙂

  6. I’m not a big fan of tofu — it could be the color. You’ve solved the problem by giving it some color and flavor. The bowl looks so tempting. Would make a delicious meal. I need to think outside of the box when it comes to tofu.

  7. I love making rice bowls for dinner! The combination of flavors in this version sounds phenomenal, I can’t wait to try it!

  8. Love that this dish is a whole meal, in a small package. Perfect when I’m trying to balance my nutrition but not eat a large amount of food. And those spices!

  9. Crispy tofu is my favorite and your sauce is lovely. I love that you use sriracha for that extra kick and what a healthy, delicious way to add kale into your day.

  10. I too make something similar with quinoa for his lucnhbox. This version with tahini dressing sounds more inviting to try.

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