Go Back
Crispy Tofu Bowl
5 from 40 votes
Print

Crispy Tofu Bowls

An amazing plant-based lunch option, this Crispy Tofu Bowl is loaded with delicious healthy ingredients!

Course Dinner, Lunch
Cuisine American
Keyword Bowl, Crispy, Dinner, Lunch, Tofu
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Fraiche

Ingredients

For the Sriracha Mayo:

  • 1/2 cup mayonnaise (use vegan if desired)
  • 2 tablespoons sriracha
  • 1 teaspoon fresh lime juice

For the Mango Salsa:

  • 2 cups diced mango
  • 1 cup diced red pepper (about 1 pepper)
  • 1 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1/2 jalapeno pepper (seeded and minced)
  • 2 cloves garlic (crushed)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt

For the Tofu:

  • 1 350 g package firm tofu, drained and patted dry
  • 1 cup cornstarch
  • 1 cup panko (use gluten free panko to make gluten free)
  • 1/2 cup milk of choice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • neutral oil for frying (avocado or canola oil work well)
  • 1/2 cup sweet chili sauce

For the Bowl:

  • 1 cup uncooked rice
  • 1-2 avocados (sliced)
  • 3 mini cucumbers (sliced)
  • 2 cups edamame (cooked)

Instructions

  1. Cook the rice according to the package directions. Prepare the rest of the bowl while the rice cooks.

For the Sriracha Mayo:

  1. In a small bowl mix together all ingredients. Refrigerate until ready to serve.

For the Mango Salsa:

  1. In a large bowl, combine all ingredients together and stir until combined. Refrigerate until ready to serve.

For the Tofu:

  1. Begin by cutting the tofu into 1 inch cubes. Press the cubes between 2 sheets of paper towel or a clean dish cloth to remove any excess liquid.

  2. Set up 3 shallow bowls: one with cornstarch, one with milk, and one with panko, paprika, garlic powder, and salt (mixed together). Toss each tofu cube first in cornstarch, followed by the milk, then in the panko to cover and set on a plate. Repeat until they are all coated.

  3. Heat 1/2" of oil in a medium frying pan. Working in batches, fry each piece of tofu until golden brown on all sides, around 4-5 minutes. Transfer the tofu to a large plate lined with paper towel and repeat until all of the tofu is cooked, adding more oil to the pan if needed. Once cooked toss the tofu in a medium bowl with the sweet chili sauce until covered.

To assemble:

  1. Divide the rice into serving bowls and top with the tofu, cucumber, edamame, mango salsa, avocado, and spicy mayo. Enjoy!