Crispy Tofu Rice Bowls

In recent years, the popularity of plant-based diets has surged, transforming the culinary landscape and encouraging people to explore new flavors and textures. As more individuals seek to incorporate healthier options into their meals, dishes that are both nutritious and satisfying have become essential. Among these, crispy tofu rice bowls stand out as a wholesome and versatile meal option that appeals to both plant-based enthusiasts and omnivores alike.

Discover the deliciousness of crispy tofu rice bowls—a perfect blend of flavor and nutrition! This recipe showcases perfectly fried tofu, fluffy jasmine rice, and a mix of vibrant, fresh vegetables. Not only is it visually appealing, but it's also packed with plant-based protein and essential nutrients. Ideal for both plant-based enthusiasts and omnivores, these bowls are easily customizable to suit your taste. Dive into healthy eating with this satisfying and wholesome meal!

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Ingredients

1 block firm tofu (14 oz), pressed and drained

1 cup jasmine rice

1 ½ cups vegetable broth (or water)

2 tablespoons cornstarch

3 tablespoons soy sauce (divided)

2 tablespoons sesame oil (divided)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)

1 tablespoon olive oil

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup (for a vegan version)

Sliced green onions and sesame seeds for garnish

Instructions

Prepare the Tofu: Start by draining the tofu and pressing it for at least 30 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.

Coat the Tofu: In a mixing bowl, combine the cornstarch, garlic powder, onion powder, smoked paprika, and 1 tablespoon of soy sauce. Toss the cubed tofu in the mixture, ensuring even coating.

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and vegetable broth (or water) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.

Sauté the Vegetables: While the rice is cooking, heat 1 tablespoon of olive oil with 1 tablespoon of sesame oil in a large skillet over medium heat. Add the mixed vegetables and stir-fry for 5-7 minutes until they are tender-crisp. Drizzle with rice vinegar, honey (or maple syrup), and the remaining 2 tablespoons of soy sauce. Stir to combine and cook for an additional 2 minutes before removing them from the heat.

Fry the Tofu: In another skillet or the same one (if available), heat the remaining 1 tablespoon of sesame oil over medium-high heat. Once hot, add the tofu cubes. Cook for 5-7 minutes, turning occasionally until all sides are golden brown and crispy.

Assemble the Bowls: Fluff the rice with a fork. Divide the jasmine rice among 4 bowls. Top each bowl with a generous portion of sautéed vegetables and crispy tofu.

Garnish and Serve: Finish off your bowls with sliced green onions and a sprinkle of sesame seeds. Serve warm and enjoy your delightful crispy tofu rice bowls!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings