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Name: Crispy Tofu Rice Bowls
Prep time: 11 min
Total time: 35 min
Yield: 4 servings
Ingredients: 360 g jasmine rice, rinsed until the water runs clear; 600 ml water, for cooking the rice (absorbed); 1/2 tsp fine salt; 600 g firm tofu, pressed 20 minutes then cut into 2 cm cubes; 2 tbsp cornstarch; 1/2 tsp fine salt; 1/4 tsp black pepper; 3 tbsp canola oil; 60 ml soy sauce; 2 tbsp rice vinegar; 2 tbsp maple syrup; 1 tbsp toasted sesame oil; 1 tbsp sriracha; 3 garlic cloves, minced; 1 tsp fresh ginger, finely grated; 1 tsp cornstarch; 2 tbsp water; 200 g frozen shelled edamame, thawed; 200 g cucumber, cut into half-moons; 3 scallions, thinly sliced; 1 tbsp sesame seeds; 1 tbsp soy sauce

Crispy Tofu Rice Bowls

Golden pan-fried tofu in a glossy maple-sriracha glaze over jasmine rice with edamame and cucumber.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Crispy Tofu Rice Bowls

Golden pan-fried tofu in a glossy maple-sriracha glaze over jasmine rice with edamame and cucumber.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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