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.
Tofu 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.
I 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.
Lets check out what my fellow marathoners have cooked today for BM# 88.
Baked Tofu & Rice Bowl
Ingredients
For the Tofu:
- 1 lb. Extra Firm Tofu, drained and pressed for at least 15 minutes
- 1 tablespoon Corn Starch (optional, but recommended for crispy baked tofu)
- 2 tablespoons Sriracha sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1 tablespoon Sesame Oil
- 2 teaspoons 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 tablespoons Lemon juice
- 1 tablespoon Sriracha sauce (optional)
- 1 tablespoon Soy sauce (low sodium preferred)
- To taste Salt & Pepper
Instructions
Bake Tofu:
- Combine all the ingredients for the marinade: sriracha sauce, soy sauce, rice vinegar, water, sesame oil, ginger, garlic, salt and pepper.
- Cut the tofu into bite size pieces.
- Add tofu to the marinade and gently toss to evenly coat the pieces. Set aside for 15~30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- Remove baked tofu from the oven and let cool.
Make Dressing:
- Combine all the ingredients for ingredients for the dressing in a bowl. Whisk well, taste and adjust the seasoning.
Make Rice Bowl:
- 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!!
Priya Suresh
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.
Renu
This baked tofu looks so delicious and tempting....loved the idea of a bowl meal...baked tofu along with rice
Usha
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.
Srivalli
Fantastic option Pavani and those rice bowls sound so appealing!..Enjoyed your series and when I pick up tofu will surely refer these..
themadscientiststskitchen
You rock Pavani. This is one yummy bowl want to grab it off the screen. I too have tofu on the menu for the last week.
Gayathri Kumar
Loved all your tofu recipes Pavani. This rice bowl with baked tofu and veggies looks so colourful and is such an amazing filling meal.
Mayuri Patel
A very tempting, healthy bowl. I love the different flavors you've used, Sriracha, tahini, rice vinegar. That's like a burst of flavors.
Varada
I love the way you have presented the ingredients in the bowl. Mix and match with sauce for a different flavor in eat bite.
Jessica Robinson
Oh how does this dish look so flavorful and hearty. Such a great recipe for eating healthier.
Kylee from Kylee Cooks
this looks and sounds absolutely divine. Brilliant use of flavors - what a combo!
Tina
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.
Nisha Ramesh
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.
Wajeeha
This looks so delicious and healthy...and I'm not a tofu lover...but I think you may have just converted me! Yum! 🙂
Claudia Lamascolo
I can see I am missing out I have never cooked or had tofu and it looks so delicious a must make soon!
Marisa Franca
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.
Madi
I love making rice bowls for dinner! The combination of flavors in this version sounds phenomenal, I can't wait to try it!
Stephanie
This looks so good and healthy! I love your photos too!
Noel Lizotte
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!
Heather
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.
Chef Mireille
love that last pic with the dripping sauce