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–+ servings

Crispy Sesame Tofu Bowls

Crispy pan-fried tofu in a sweet, garlicky sesame sauce over rice and broccoli. Ready in about 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Crispy Tofu

  • 1 (16-ounce) block extra-firm tofu, pressed
  • 1 tablespoon low-sodium tamari
  • 2 tablespoons cornstarch
  • 2 tablespoon breadcrumbs
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon avocado or olive oil, for pan-frying

Sesame Garlic Sauce

  • 4 cloves garlic, minced
  • 1 tablespoon avocado or olive oil
  • ¼ cup low-sodium tamari
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • ⅓ cup water
  • ½–1 teaspoon sriracha or red pepper flakes, optional

For the Bowls

  • 2 cups cooked rice, white, brown, or jasmine
  • 2 cups steamed broccoli, or vegetable of choice
  • sesame seeds, for garnish
  • sliced scallions, for garnish

Instructions

  • Press the tofu for 15–20 minutes, then cut into bite-sized cubes.
  • Toss the tofu cubes with the tamari, then sprinkle with the cornstarch, breadcrumbs, garlic powder, and black pepper. Toss again until evenly coated.
    1 tablespoon low-sodium tamari, 2 tablespoons cornstarch, 2 tablespoon breadcrumbs, ½ teaspoon garlic powder, ¼ teaspoon black pepper
  • Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, 8–10 minutes. Remove and set aside.
    1 tablespoon avocado or olive oil
  • In the same pan (or a small saucepan), whisk together the garlic, oil, tamari, sesame oil, maple syrup, rice vinegar, ginger, cornstarch, water, and sriracha or red pepper flakes if using.
  • Bring to a simmer over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, 2–3 minutes.
  • Return the crispy tofu to the pan and toss to coat in the sauce.
  • Divide the rice and broccoli between bowls, top with the saucy tofu, and finish with sesame seeds and scallions.
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