Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil for frying
- 3 cups cooked jasmine or sushi rice
- 1 cup shelled edamame, steamed
- 1 large cucumber, sliced into half-moons
- 1 large carrot, shredded or julienned
- 1 ripe avocado, sliced
- 1/4 cup green onions, thinly sliced
- 2 tablespoons soy sauce (or liquid aminos)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon spicy mayo (optional topping)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Step 1: Prepare and Press Tofu: Wrap the block of extra-firm tofu in a clean kitchen towel or paper towels. Place a heavy plate or skillet on top for about 10–15 minutes to squeeze out excess moisture. This is the secret to achieving maximum crispiness. Once pressed, cut the tofu into 1-inch cubes.
- Step 2: Coat the Tofu: Place the tofu cubes in a medium bowl and sprinkle with cornstarch. Gently toss the cubes until they are evenly coated on all sides. The cornstarch will create a thin, crispy crust when cooked.
- Step 3: Fry the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, ensuring they are not crowded. Fry for 2–3 minutes per side, or until they are golden brown and crispy all over. Remove from the pan and drain on paper towels.
- Step 4: Prepare the Dressing: In a small jar or bowl, whisk together the soy sauce, rice vinegar, and sesame oil. This simple dressing will tie all the fresh ingredients together with a savory, umami punch.
- Step 5: Assemble the Bowls: Divide the cooked rice into four serving bowls. Arrange the crispy tofu, edamame, cucumber, shredded carrots, and avocado slices on top of the rice. Drizzle the prepared dressing over each bowl and finish with a squeeze of spicy mayo, green onions, and sesame seeds.
- Cook Time: 35 minutes