This Tofu Rice Bowl is the perfect weeknight dinner. This gluten free stir fry is full of tofu and vegetables all tossed in a savoury ginger sauce. A weeknight meal that is (almost) a 30-minute meal is just what we all need. You’ll come back time and time again to the crispy baked tofu. Use the same method in another savoury dish with a different sauce because this tofu is so simple and delicious to make. In this gluten free stir fry the crispy tofu is accompanied by fresh broccolini, peppers, mushrooms, onion, garlic and ginger and then coated in a sweet sesame sauce that will have you smacking your lips for more. Learn how to make crispy tofu in this recipe and how to make a nutritious meal for the middle of the week.
Why You’ll Love This Vegan Stir Fry
- It’s Almost A 30 Minute Meal. To make the tofu extra crispy, part of the process is you need to press the tofu and that takes at least 20 minutes (the longer, the better) but if you are short on time, press it for 20 and then the rest of the recipe will fall in place.
- Protein-Packed. This tofu rice bowl is loaded with protein thanks to the extra firm tofu.
- Pantry Staples. This gluten free stir fry is versatile. Use any veggies from your fridge to accompany the tofu and rice. You most likely have most or all of the ingredients already on hand to make this hearty recipe.
How To Make Gluten Free Stir Fry Sauce
To make gluten free stir fry sauce combine tamari or soy sauce, sesame oil, rice wine vinegar, cornstarch/arrowroot starch, coconut sugar and water in a bowl and whisk together.
Once the vegetables are browned and the tofu is done, add everything into the pan with the vegetables and toss in the sauce. The sauce should thicken slightly because of the starch in the sauce. Once it has reached your desired thickness, remove the pan from the heat and divide evenly between bowls.
How To Make Crispy Tofu
- Preheat the oven to 400ºF.
- Press a package of extra firm tofu in a towel and place something heavy on top of it to remove any excess water.
- Once the tofu is pressed, cut it into 1-inch cube pieces, and toss it in arrowroot starch/cornstarch, avocado oil or olive oil and garlic powder. Place it on a lined baking sheet and bake it in the oven for 15 minutes, then flip it and bake for another 5 minutes
- The end result will be crispy tofu.
FAQ About Tofu
How Long To Press Tofu For
Ideally, press extra firm tofu for at least 30 minutes. You can easily press it for longer. But 30 minutes is a good starting point.
Is It Better To Fry Or Bake Tofu
Baking tofu is the healthier option, resulting in beautiful crispy tofu. Deep frying tofu takes the crispiness to the next level but is less healthy, so it all depends on what you value more.
What Is The Best Way To Cook Tofu If You Think You Won’t Like It
If you are trying tofu for the first time, I suggest baking the tofu. Toss it in cornstarch, garlic powder and some oil and bake it for 20 minutes. The key to trying tofu for the first time is making sure you pair it will a killer sauce, like this gluten free stir fry sauce or something similar.
What Is An Easy Way To Make Crispy Tofu
An easy way to make crispy tofu that isn’t too labour-intensive is baking it. Bake extra firm tofu at 400ºF for 20 minutes, flipping it once throughout the baking process.
More Quick Healthy Dinner Ideas
Tofu Rice Bowl / Stir Fry
- 1/2 cup brown rice
- 1 head broccolini
- 1 red pepper
- 1 cup cremini mushrooms
- 1 small onion
- 1 tbsp fresh ginger
- 2 garlic cloves
- 1/4 cup roasted cashews
- 1 package extra firm tofu (350g)
- 1 tbsp arrowroot starch
- 1 tbsp oil of choice
- 1/2 tsp garlic powder
- 1/4 cup tamari or soy sauce
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp arrowroot starch
- 2 tbsp coconut sugar
- 1/4 cup water
- Prepare the rice per package instructions.
- Prepare the tofu. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Press the tofu for at least 20 minutes by wrapping it in a towel and placing something heavy on top to remove some of the excess water. Once pressed, cut the tofu into 1-inch cubes and toss the tofu in the arrowroot starch, followed by the oil and garlic powder. Bake in the oven for 15 minutes then flip and bake for another 5 minutes.
- Sauté the broccolini, pepper, onion and mushrooms in a skillet over medium heat for 5-7 minutes until lightly browned. Add the ginger and garlic and sauté for a few more minutes.
- While the vegetables are cooking, prepare the sauce. Make the sauce by combining all the ingredients in a small bowl. Add the sauce to the vegetables then add the tofu. Simmer for a few minutes. The sauce should thicken slightly.
- To assemble, add the rice to two bowls, divide the vegetables/ tofu and top the stir fry with roasted cashews.
- Store any leftovers in the fridge for a few days.