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.
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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
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!!
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