Crispy Rice Tofu Bowl
Brace yourself for a flavor-packed tofu bowl with crispy rice that hits every texture craving—crunchy, creamy, savory, and satisfying.This viral crispy rice tofu bowl is about to become your new favorite high-protein lunch or dinner. At the heart of it all? That golden, crackly rice. Tossed with oil and soy sauce, then baked until perfectly crisp, it adds the kind of crunch that’s music to your ears. From there, we layer on marinated tofu, sautéed until golden and delicious, plus a colorful lineup of fresh veggies and edamame.
Servings: 1
Calories: 436.8kcal
Ingredients
Crispy Rice:
- 71 g Frozen Jasmine Rice or day old rice (Whole Foods)
- 5 ml Toasted Sesame Oil (H-E-B)
- 7 ml Light Soy Sauce (Fusia Asian)
- 6 g Chili Crunch Oil (Trader Joe’s)
Tofu:
- 128 g Extra Firm Tofu (Hodo)
- 15 ml Light Soy Sauce (Fusia Asian)
- Salt & Pepper (to taste)
- 2 g Sesame Seeds
Veggies:
- Carrot Slices
- Cucumber Slices
- 43 g Shelled Edamame (Trader Joe’s)
Toppings:
- 2.5 g Nori Komi Furkaki
Instructions
Crispy Rice:
- In a mixing bowl, add in frozen rice or you can use day old rice. Mix in the remaining ingredients until evenly combined.71 g (0.333 cups) Frozen Jasmine Rice or day old rice, 5 ml (1 tsp) Toasted Sesame Oil, 7 ml (0.5 tbsp) Light Soy Sauce, 6 g (1 tsp) Chili Crunch Oil
- Pour out into a foil lined baking sheet and flatten it out into a thin layer.
- Bake at 400° for 15-20 minutes, tossing halfway. Keep an eye on it as oven temperatures may vary based on size and brand. (I use my Ninja Foodi Toaster Oven)
Tofu:
- While that bakes, prep your tofu. If using extra firm, high protein tofu, no need to press out the water. If using less firm, wrap in paper towels and press between heavy plates for about 5 minutes to release excess water.128 g (4.5 oz) Extra Firm Tofu, 15 ml (1 tbsp) Light Soy Sauce, Salt & Pepper, 2 g (1 tsp) Sesame Seeds
- Cut into small cubes and add to a mixing bowl along with the other ingredients. Toss it together until incorporated.
- In a medium sized nonstick pan, add your tofu and cook on medium heat. Sauté it every minute or so to ensure the sides don’t burn but turn a nice golden brown color. Should take about 5 minutes to fully cook.
Veggies:
- Multitask and prep your cucumber and carrots by washing and slices them using a mandolin slicer, knife, or a blender with a slice grater.Carrot Slices, Cucumber Slices
Assemble:
- Now you’re ready to assemble! In your serving bowl, add in the cooked tofu, cucumber & carrots, crispy rice, edamame, and furkaki. Toss everything together and then enjoy!43 g (0.33 cups) Shelled Edamame, 2.5 g (0.5 tbsp) Nori Komi Furkaki
Nutrition Information
Crispy Rice Tofu Bowl
Serving Size
1 Serving
Amount per Serving
Calories
436.8
% Daily Value*
Fat
16.6
g
26
%
Saturated Fat
1.7
g
11
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
940
mg
41
%
Potassium
243.8
mg
7
%
Carbohydrates
42.1
g
14
%
Fiber
6
g
25
%
Sugar
0.8
g
1
%
Protein
29.8
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.