Crunchy Tofu Bowl: Sweet, Savory, Plant-Based Goodness
Tofu has been nourishing cultures for centuries, first emerging in ancient China more than 2,000 years ago. While its exact origins remain debated, many believe it was discovered during soy milk fermentation, leading to the soft, protein-rich curd we know today. As trade and travel expanded, tofu spread throughout East and Southeast Asia, becoming a staple in cuisines from Japanese agedashi to Vietnamese bún chay. Praised for its mild flavor and versatility, tofu has transformed from a traditional ingredient into a global favorite, adaptable for everything from stir-fries to smoothies.
Crunchy Tofu Bowl
Craving a plant-based dish that’s bold, saucy, and seriously satisfying?
This Crunchy Tofu Bowl recipe delivers! Coated in cornstarch and pan-seared to golden perfection, then tossed in a savory-sweet sauce made with soy, honey, and a kick of chili garlic (if you like it spicy). Finished with a sprinkle of sesame seeds, it’s the perfect meatless main for stir-fries, rice bowls, or lettuce wraps. Crispy, flavorful, and 100% crave-worthy.
Ingredients for Crunchy Tofu Bowl.
Ingredients
For the Tofu:
16 ounces extra firm tofu
3 tablespoons cornstarch
1 tablespoon sesame oil
2 teaspoons sesame seeds
For the Sauce:
1/2 teaspoon chili garlic sauce (optional)
2 teaspoons cornstarch
2 teaspoons honey
1/4 cup low-sodium soy sauce
1/2 teaspoon rice vinegar
2 tablespoons water
How to make Crunchy Tofu Bowl
Take the tofu out of its package and wrap it in a few layers of paper towels. Place a weight, like a skillet, on top to press out excess moisture. Let it sit for about 30 minutes, replacing the towels halfway through if they become too damp.
Tofu wrapped in paper towels, being pressed to remove excess moisture.
After pressing, cut the tofu into bite-sized cubes. Place them in a bowl, sprinkle with 3 tablespoons of cornstarch, and gently toss until all sides are evenly coated.
Bite-sized tofu cubes evenly coated in cornstarch.
In a large pan, heat sesame oil over medium heat.
Carefully, add the tofu cubes to the pan. Cook, turning occasionally, until each side is golden and crispy.
Tofu cubes cooking in sesame oil over medium heat.
While the tofu cooks, whisk together the chili garlic sauce (if using), 2 teaspoons of cornstarch, honey, soy sauce, rice vinegar, and water in a small bowl to make the sauce.
Ingredients for the sauce whisked together.
Once the tofu is browned and crisp, pour the sauce into the skillet. Stir right away, as the sauce will start to thicken quickly.
Sauce is poured into to the skillet.
Sprinkle in sesame seeds and gently toss the tofu to coat it well with the glossy sauce.
Sesame seeds sprinkled on top of the cooked tofu.
Remove from the heat, serve warm and enjoy!
THE RECIPE
Crunchy Tofu Bowl
Ingredients
- For the Tofu:
- 16 ounces extra firm tofu
- 3 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- For the Sauce:
- 1/2 teaspoon chili garlic sauce (optional)
- 2 teaspoons cornstarch
- 2 teaspoons honey
- 1/4 cup low-sodium soy sauce
- 1/2 teaspoon rice vinegar
- 2 tablespoons water
Instructions
- Take the tofu out of its package and wrap it in a few layers of paper towels. Place a weight, like a skillet, on top to press out excess moisture. Let it sit for about 30 minutes, replacing the towels halfway through if they become too damp.
- After pressing, cut the tofu into bite-sized cubes. Place them in a bowl, sprinkle with 3 tablespoons of cornstarch, and gently toss until all sides are evenly coated.
- In a large pan, heat sesame oil over medium heat.
- Carefully, add the tofu cubes to the pan. Cook, turning occasionally, until each side is golden and crispy.
- While the tofu cooks, whisk together the chili garlic sauce (if using), 2 teaspoons of cornstarch, honey, soy sauce, rice vinegar, and water in a small bowl to make the sauce.
- Once the tofu is browned and crisp, pour the sauce into the skillet. Stir right away, as the sauce will start to thicken quickly.
- Sprinkle in sesame seeds and gently toss the tofu to coat it well with the glossy sauce.
- Remove from the heat, serve warm and enjoy!
Nutrition Facts
Calories
118Fat
6 gCarbs
10 gProtein
6 gFrequently Asked Questions
Q. Do I need to press the tofu before cooking?
Yes, pressing the tofu removes excess moisture, which helps it get crispy when cooked. Use a tofu press or wrap it in a towel with something heavy on top for 15-30 minutes.
Q. Can I bake or air-fry the tofu instead of pan-frying?
Absolutely! Bake at 400°F for 25-30 minutes, flipping halfway through, or air-fry at 375°F for about 15 minutes until golden and crispy.
Q. Is the sauce spicy?
Only mildly - the chili garlic sauce adds a gentle kick. You can leave it out for a milder version or increase it if you like more heat.
Q. What should I serve this tofu with?
It’s great over rice, quinoa, or noodles. You can also serve it in lettuce wraps, grain bowls, or alongside steamed veggies for a full meal.
Q. How should I store and reheat leftovers?
Store tofu and sauce separately in airtight containers for up to 4 days. Reheat the tofu in a skillet or oven to keep it crispy.
Crispy, flavorful, and endlessly versatile, this Crunchy Tofu Bowl recipe makes plant-based eating feel exciting, nourishing, and seriously delicious.
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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