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Vegetarian, Busy evenings

Crispy tofu bowl with rice and vegetables

This crispy tofu bowl with rice and vegetables is a vegetarian dish for 4 people, ready in 35 minutes, at an easy difficulty level, for about €2.40 per person. The key to success is pressing the tofu well before coating it in cornstarch, so it turns into a golden crispy crust that contrasts with the crunchy vegetables and sesame sauce.

A colorful bowl with golden crispy tofu, rice, crunchy vegetables, and a creamy sesame sauce.

Crispy tofu bowl with rice and vegetables
Total time
35 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter

The well pressed tofu, rolled in cornstarch, gets a thin golden crust, almost like a light breading, while the inside stays soft. Around it, fragrant Thai rice makes a tender base, grated carrots and cucumber add fresh crunch, and edamame bring a bit of bite and green color to the bowl. The tahini, soy sauce, and lemon dressing ties it all together with a creamy texture and a flavor that's salty with a touch of tang.

This is the kind of dish to make on a weeknight when you want something easy to put together but still satisfying, with no meat or fish involved. It works just as well for a dinner for one or two as it does when friends who don't eat meat come over. Mon Chou likes to slip it into the week between two heavier meals, to mix up the textures and colors on the table.

The ingredients

4 people

Dairy

  • Firm tofu 500 g

Pantry

  • Thai riceoften in the pantry 300 g
  • Cornstarchoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Tahini 3 tbsp
  • Oiloften in the pantry 3 tbsp
  • Sesame seedsoften in the pantry 1 tbsp

Fruits and vegetables

  • Carrots 2
  • Cucumber 1
  • Lemon 1

Frozen foods

  • Frozen edamame 200 g

Allergens Soy, Sesame

The step by step recipe

  1. Press the tofu in a kitchen towel, then cut it into cubes and coat them in cornstarch and a spoonful of soy sauce. 10 min

    The cornstarch forms a thin crust that turns really crispy.

  2. Cook the rice in salted water, then drain it and keep it warm. 12 min

    Let it sit covered off the heat for five minutes to finish steaming.

  3. Brown the tofu cubes in hot oil on all sides. 10 min

    Don't stir them too much, the crust forms as it touches the pan.

  4. Mix the tahini, remaining soy sauce, lemon juice, and a little water to make the sauce.

    Add the water little by little, the sauce should coat the back of a spoon.

  5. Grate the carrots, cut the cucumber, thaw the edamame, and assemble the bowl with the rice, tofu, and sauce.

    Sprinkle with toasted sesame seeds for crunch.

Our tips to get it right

  • Cut the tofu cubes roughly the same size, so they cook at the same rate and brown evenly.
  • Use a wide pan and don't overcrowd it, otherwise the tofu steams instead of browning.
  • Taste the sauce before serving, and add a bit more lemon if it seems too thick or too salty.

The variations

  • Swap the tofu for thinly sliced chicken if you're not cooking vegetarian, keeping the same cornstarch crust.
  • For an even quicker version, use store bought precooked rice that you just reheat for a few minutes.
  • For kids, serve the ingredients separately on the plate instead of mixed in a bowl, and offer the sauce on the side.

What to serve it with

  • Green tea or lemon water
  • A few fresh cilantro leaves
  • A drizzle of sriracha for heat

Storage

Keep the components separate in sealed containers in the fridge, for up to 2 days. Reheat the rice and tofu in a pan or microwave, and add the fresh vegetables and sauce only right before serving. This dish doesn't freeze well because of the raw vegetables and the sauce.

Questions about this dish

Can you prepare this bowl ahead of time?

You can cook the rice and tofu a few hours ahead and keep them warm or reheat them later. Prepare the fresh vegetables and sauce just before serving to keep their crunch.

Can you replace the tahini if you don't have any?

Yes, a spoonful of peanut butter works well instead, the taste will be a bit sweeter. The sauce keeps a similar creamy texture.

How do you get the tofu really crispy?

The secret is pressing it well before cooking to remove as much water as possible. Coating it in cornstarch right before cooking then forms a thin crust that crisps up in the pan.

Can you use a different rice than Thai rice?

Yes, basmati rice or brown rice also work well. Cooking time may vary slightly, so check the instructions on the package.

How long does it take to make a crispy tofu bowl with rice and vegetables?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a crispy tofu bowl with rice and vegetables?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a crispy tofu bowl with rice and vegetables cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, sesame. Always check the labels of the products you buy.

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