Crispy Tofu Rice Bowl
Crispy pan-fried tofu over warm rice with a soy-sriracha glaze. Crunchy, savory, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 16g
quicksatisfyingamericanveganvegetariantofucrispytender
Ingredients
- 14 oz firm tofu
- 2 cups cooked rice
- 3 tbsp soy sauce
- 1 tbsp sriracha
Instructions
- 1
Press tofu between paper towels to remove excess moisture, then cut into 3/4-inch cubes.
- 2
Heat oil in a large skillet over medium-high until shimmering. Add tofu in a single layer.
- 3
Cook tofu without stirring for 4 minutes until golden, then flip and cook 3 minutes more.
- 4
Stir together soy sauce and sriracha. Pour over tofu and toss to coat, cooking 1 minute.
- 5
Divide rice between bowls and top with glazed tofu and pan sauce.
Tools you’ll need
- paper towels
- knife
- cutting board
- large skillet
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
