Doused in a delicious peanut butter sauce, these crispy fried tofu bowls are served on a bed of rice with some quick pickled vegetables on the side.
Doused in a delicious peanut butter sauce, these crispy fried tofu bowls are served on a bed of rice with some quick pickled vegetables on the side.
This recipe features some of my favourite things: extra crispy tofu, quick pickled vegetables, and a rich and tasty peanut butter sauce.
Like my Kimchi Fried Rice or Vegan Bibimbap, this is the perfect meal to make if you have any leftover rice.
How to make extra crispy tofu
From pressing to freezing, they are many different ways to prepare tofu.
But for this recipe, to make the tofu extra crispy, I am soaking the tofu first in salted hot water. Soaking is a great alternative to pressing or freezing tofu.
This is a technique that I learned in Asian Tofu by Andrea Nguyen. Hot salted water firms up the outer surface of the tofu, making it crispy on the outside but keeping it soft on the inside once fried.
In this crispy fried tofu bowl recipe, the tofu is pan-fried but you can also get the same crispiness by cooking the soaked tofu in the oven or in an air-fryer.
Quick pickled vegetables
To enhance their flavours and make them extra crunchy, I pickle some carrot, radish, and cucumber in apple cider or rice vinegar first. This is the same quick pickling method that I use for my Banh Mi with Smoky Tempeh recipe on page 166 of my cookbook “Less Meat, More Plants“.
Peanut butter sauce
The finishing touch for these crispy fried tofu bowls is a nutty and creamy peanut butter sauce, seasoned with lime juice, tamari, ginger, and garlic. So good!
In this post
How to make this crispy fried tofu bowl recipe
Ingredients needed (and possible substitutions)
To make these crispy fried tofu bowls you will need:
- extra-firm tofu
- sea salt
- vegetable oil
- tamari soy sauce
For the pickled vegetables:
- 1 medium carrot
- 3 radishes)
- ¼ cucumber
- apple cider vinegar or unseasoned rice vinegar
- granulated sugar
- sea salt
For the peanut butter sauce:
- peanut butter
- tamari soy sauce
- lime juice
- rice vinegar
- maple syrup
- ginger
- garlic
To serve:
- cooked rice
- spring onions
- black and white sesame seeds
- red chilli
Step 1: Make the pickled vegetables
Cut and slice the carrot, radishes, and cucumber. Place them in a 350ml (12-ounce) heatproof jar.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves and bring to a boil. Remove from the heat and pour into the jar to cover the vegetables. Set aside for at least 30 minutes.
Step 2: Prepare the tofu
Cut the tofu into dice. Place in a bowl. Sprinkle ½ tsp of salt on top of the tofu and cover with boiling water. Set aside for 15 minutes.
Step 3: Fry the tofu
When done, drain the tofu and pat dry. Toss the tofu in 2 tablespoons oil and 1 tablespoon tamari.
Fry the tofu in a frying pan over medium-high heat until until golden and crispy. (alternatively, you can air fry the tofu at 200°C / 400°F for 10 to 15 minutes).
Step 4: Make the peanut butter sauce
Stir all the sauce ingredients together and set aside.
Step 5: Build the crispy fried tofu bowls
Share the rice between two plates. Add the tofu and drained pickled vegetables.
Drizzle some of the peanut butter sauce on top. Serve with spring onion, sesame seeds and chilli.
Watch how to make these crispy fried tofu bowls
I hope you enjoy this crispy fried tofu bowl recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Crispy Fried Tofu Bowl Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g extra-firm tofu
- ½ tsp ground sea salt
- 2 Tbsp vegetable oil
- 1 Tbsp tamari soy sauce
PICKLED VEGETABLES:
- 1 medium carrot (peeled and cut into matchsticks)
- 3 radishes (sliced)
- ¼ cucumber (peeled into ribbons)
- 120 ml apple cider vinegar or unseasoned rice vinegar
- 120 ml water
- 50 g granulated sugar
- 2 tsp ground sea salt
PEANUT BUTTER SAUCE:
- 3 Tbsp peanut butter
- 2 to 3 Tbsp tamari soy sauce
- 2 Tbsp lime juice
- 1 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 Tbsp grated ginger
- 2 garlic cloves (grated)
TO SERVE:
- 400 g cooked rice
- 3 spring onions (sliced)
- black and white sesame seeds
- 1 red chilli (sliced)
Instructions
- Make the pickled vegetables: Cut and slice the carrot, radishes, and cucumber. Place them in a 350ml (12-ounce) heatproof jar.1 medium carrot, 3 radishes, ¼ cucumber
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium-high heat.120 ml apple cider vinegar or unseasoned rice vinegar, 120 ml water, 50 g granulated sugar, 2 tsp ground sea salt
- Stir until the sugar dissolves and bring to a boil. Remove from the heat and pour into the jar to cover the vegetables. Set aside for at least 30 minutes.
- In the meantime, prepare the tofu: Cut the tofu into dice. Place in a bowl. Sprinkle ½ tsp of salt on top of the tofu and cover with boiling water. Set aside for 15 minutes.400 g extra-firm tofu, ½ tsp ground sea salt
- When done, drain the tofu and pat dry.
- Toss the tofu in 2 tablespoons oil and 1 tablespoon tamari.2 Tbsp vegetable oil, 1 Tbsp tamari soy sauce
- Fry the tofu in a frying pan over medium-high heat until until golden and crispy. (alternatively, you can air fry it at 200°C / 400°F for 10 to 15 minutes)
- In the meantime, make the peanut butter sauce: Stir all the sauce ingredients together and set aside.3 Tbsp peanut butter, 2 to 3 Tbsp tamari soy sauce, 2 Tbsp lime juice, 1 Tbsp rice vinegar, 1 Tbsp maple syrup, 1 Tbsp grated ginger, 2 garlic cloves
- Share the rice between two plates. Add the tofu and drained pickled vegetables.400 g cooked rice
- Drizzle some of the peanut butter sauce on top.
- Serve with spring onion, sesame seeds and chilli.3 spring onions, black and white sesame seeds, 1 red chilli
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/crispy-fried-tofu-bowls/
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