Baked Tofu & Rice Bowl

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.

Author: Pavani

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Prep Time: 10

Cook Time: 20

Total Time: 40

Course: Main Course, Main Dish

Cuisine: American

Servings: Servings

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

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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!!

Nutrition

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