Fried Tofu

This easy Fried Tofu Bowl recipe takes just 30 minutes to prepare and is perfect for a comforting vegetarian and vegan meal! I love the crispy texture of the tofu with the caramelized sweet and savory sauce, the spicy kick (adjustable to taste), and the fresh veggies all served over hearty rice or noodles - it's SO good. This healthy dinner recipe is one of my favorites for busy weeknights and the flavor is next-level!

Course Dinner, Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 509kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Tofu

1 16-ounce block extra firm tofu
1 Tablespoon coconut aminos or soy sauce/tamari
2 teaspoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon garlic
1/4 cup breadcrumbs gluten-free as needed
3 Tablespoons oil

Sauce

1/4 cup coconut aminos or soy sauce/tamari
2 Tablespoons chili paste
1/4 cup water
1 Tablespoon agave syrup or honey
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes

Bowls

2 cups cooked rice or 8 ounces of noodles
1 cup cooked edamame
2 large carrots julienned or peeled into ribbons
1 avocado sliced
1 head broccoli steamed

Instructions

Cook your rice noodles according to the package instructions.
Whisk together all ingredients for the sauce and set aside.
Remove the tofu from the package and wrap it in a dish towel. Lightly press with your hands to absorb excess liquid.
Cut the tofu into cubes and add them to a bowl.
Toss the cubed tofu with the coconut aminos.
Add the cornstarch and toss.
Combine the breadcrumbs, paprika, and garlic. Toss in with the tofu until well coated.
Add the oil to a skillet and heat over medium heat.
Once hot, add the tofu and cook on each side for about 3 minutes or until crispy.
Pour in about 3/4 of the sauce and simmer until thick, mixing regularly.
If desired, add the rest of the sauce, or reserve it to drizzle on the bowls.
Assemble the bowls with a base of rice or noodles, then add on the edamame, carrots, avocado, broccoli, and tofu.
Garnish with chopped green onion or sesame seeds if desired.

Notes

Refrigerator - Store the completely cooled bowls in an airtight container for 4-5 days.

Freezer - Allow the ingredients to cool completely, store in an airtight container and freeze for up to 1 month.

Reheating - Reheat the bowls in the microwave for 2-3 minutes from the fridge, or 4-5 from the freezer.

Nutrition