Vegetarian

Crispy Chili Crisp Tofu Bowl

Name: Crispy Chili Crisp Tofu Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 tbsp cornstarch; 1 tbsp neutral oil (like avocado or canola); 2 tbsp chili crisp (with solids); 1 tbsp soy sauce (or tamari); 1 tsp rice vinegar; 2 cups cooked brown rice; 1/2 English cucumber, thinly sliced

I made this chili crisp tofu bowl on a whim last night when I needed something quick and satisfying. Pressing the tofu really makes a difference for that crispy texture. It's become a new favorite weeknight dinner.

Ingredients

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tbsp cornstarch
1 tbsp neutral oil (like avocado or canola)
2 tbsp chili crisp (with solids)
1 tbsp soy sauce (or tamari)
1 tsp rice vinegar
2 cups cooked brown rice
1/2 English cucumber, thinly sliced

Instructions

Toss pressed tofu cubes with cornstarch until evenly coated.
Heat oil in a non-stick pan over medium-high heat. Pan-fry tofu until golden and crispy on all sides, about 8-10 minutes.
While tofu cooks, whisk together chili crisp, soy sauce, and rice vinegar in a small bowl.
Add sauce to the pan with crispy tofu, tossing gently to coat. Serve immediately over brown rice with sliced cucumber.

Tips

Pressing tofu for at least 30 minutes removes excess water, which is key for a truly crispy exterior.
For extra flavor, add a squeeze of lime juice or a sprinkle of toasted sesame seeds before serving.