Go Back

crispy tofu bowl

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 people



  • 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.