Crispy tofu is where it’s at. And this Crispy Tofu Bowl delivers on the crispiness that is needed. The lemon zesty tofu is the main attraction in this bowl but the roasted veg and rice complement the tofu rather nicely. If you are looking for an easy and delicious dinner, this is it.
all those vegan tofu recipes out there
There are a lot of vegan tofu recipes out there, it’s hard to know which one is best. I’m not saying mine is the best in the world, but it is pretty magical. The sticky, flavourful sauce full of ginger, garlic and lemon, and the beautiful texture on the outside- it’s divine. If you are a tofu lover, this vegan tofu recipe is for you. To be honest, I wouldn’t say raw tofu is my favourite. I love it baked or fried to produce a crispy outside. And the sauce is super important for me when it comes to my tofu. This sticky lemon sauce is mouthwatering and drool-worthy and does not disappoint.
I’ll be honest that this recipe hasn’t been Picky Husband Approved. Truthfully, he isn’t a fan of tofu. At all. Adam had been working out of town this past fall and I sent him a picture of this tofu dinner one night. I think he was so sick of having to cook for himself, that he admitted that it looked really good. So who knows maybe his opinion has changed since being on his own. I’ll have to test it out once he is back in town.
here are a few reasons why I love this crispy tofu bowl, so listen up!
- This is one of my favourite vegan tofu recipes. And I’m not just saying that because I created it! This vegan bowl has a ton of flavour and the outside is the perfect crispiness. The lemony sauce adds a nice sweetness and zestiness. And it just takes a little patience to get the tofu golden brown.
- It takes roughly an hour to make this lemon tofu, and it’s totally worth it. You will realize when your biting into the deliciously crispy tofu that patiently watching your tofu crisp for 3 minutes on each side was totally worth it. Patience is key.
- This tofu is pretty versatile. You could easily sub the rice for noodles, you can use whatever roasted veggie you want (I just love broccoli). The tofu is the star of the dish, it’s what makes the bowl. So you can change what you want to go with it. It’s like 5 meals in one.
I don’t know about you, but with a new year upon us, I love having a new staple dish. This vegan bowl is filling, flavour-packed and crispy. The sauce is sticky, garlicky and lemony. It’s a new year, and perhaps there are new resolutions (or maybe not). But let’s agree that we all indulge big time during the holidays and perhaps this vegan bowl is the perfect staple to get back to our healthier eating habits.
crispy tofu bowl
- 350 g package of firm tofu
- 1/2 cup arrowroot powder (or corn starch)
- 1/4 cup plant based milk
- 1 1/2 cup breadcrumbs (I used spelt breadcrumbs here)
- 1/2 tsp garlic powder (added to the breadcrumbs)
- 1 tbsp oil of choice
- 2/3 cup vegetable broth
- 1/3 cup coconut sugar
- 2 cloves garlic (finely minced)
- 1-2 tbsp ginger (grated)
- 1/4 cup lemon juice
- 2 tbsp tamari sauce
- 1 tbsp lemon zest
- 2 tbsp arrowroot powder (or corn starch)
- 4 tbsp water
- 2 large heads of broccoli
- 1 tsp oil
- sea salt
- 1/2 cup rice of choice (cooked via package instructions)
- 1 tbsp sesame seeds
- green onion
- Take the tofu out of the package and wrap in a cloth. Place something heavy over top of the tofu to remove some of the water. Let sit for 30 minutes.
- Preheat the oven to 400ºF. Chop and wash the broccoli, toss in 1 tsp of oil and sprinkle sea salt on top. Place on a lined baking sheet and roast for 15 minutes. Set aside.
- Prepare your rice. Follow package instructions for 2-4 people. Set aside when done.
- Once the tofu has sat for 30 minutes, remove it from the towel and cut it into 1-inch cubes. Heat a large pan over medium heat with 1 tbsp of oil.
- Divide the arrowroot powder, milk and breadcrumbs/garlic powder among 3 separate bowls. Once the tofu is cut, add to the arrowroot powder first, and coat. Then dip it into the milk to coat. And lastly, cover the tofu with the breadcrumb mixture. The breadcrumbs should stick to the tofu. Add the tofu to the hot pan. Continue to do the same for the remaining tofu cubes.
- Cook each side of the tofu for 3-4 minutes until brown. You will have to add a little oil in between every few flips.
- While the tofu is cooking, begin making the sauce.
- Heat the oil over medium heat in a saucepan. Combine the arrowroot powder and water together in a bowl and set aside. Add the veggie broth, tamari, coconut sugar, ginger, garlic and lemon juice to the pot. Bring to a boil and then simmer. Once simmering add the slurry (the arrowroot powder and water) and whisk. Add the lemon zest at this point. Continue to whisk and simmer until the tofu is done. If your sauce gets too thick at some point just add a little more veggie broth at a time.
- Pour the majority of the sauce over the tofu, toss to coat. Keep a small amount of the sauce aside to top the bowls with at the end.
- Add the rice and broccoli to a bowl. Add the tofu/sauce to the bowl and top the tofu with a sprinkle of sesame seeds. Add green onion on top.
- Best enjoyed fresh.