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Crunch, sauce, something fresh

Crispy Tofu Rice Bowl

A mix-and-match bowl with crisp tofu, any cooked grain, and a punchy sauce.

30 minutesvegan direction

The flexible formula

  • 14 ounces firm tofu
  • 2 cups cooked grain
  • 2 cups raw or cooked vegetables
  • 1/3 cup sauce
  • 1 crunchy topping

This is a blueprint, not a laboratory-tested recipe. Quantities are designed to be adjustable. Taste as you go and use your judgment for your ingredients and equipment.

Make it happen

  1. 01

    Dry and season

    Pat the tofu dry, tear or cube it, then coat lightly with oil, seasoning, and a little cornstarch if available.

  2. 02

    Cook until crisp

    Pan-cook in a single layer, turning when the first side releases easily. An air fryer or hot oven also works.

  3. 03

    Assemble by contrast

    Layer grain, vegetables, and tofu. Add a creamy, spicy, or tangy sauce and finish with seeds, nuts, or crisp onions.

Useful swaps

  • Use tempeh, edamame, or roasted chickpeas instead of tofu.
  • Use noodles, quinoa, or shredded cabbage instead of rice.
  • Peanut-lime, sesame-soy, and chili-yogurt are easy sauce directions.