Looking for a tofu bowl that's crispy, sticky, packed with flavor, and filled with protein? This Easy Crispy Tofu Bowl combines the best textures and flavors: crispy tofu, cucumber salad, and fluffy rice. Perfect for meal prep or a quick weeknight dinner.
As a gluten-free food blogger, I'm always trying to make classic recipes healthier without losing any flavor. These tofu bowls? Crispy, delicious, and totally gluten-free with only whole ingredients.
A Quick Look At The Recipe
- Total Time: 40 minutes
- Recipe Difficulty: Easy
- Cooking Method: Oven-baked, stovetop
- Main Ingredients: Tofu, rice, cucumber, tamari, honey
- Dietary Info: Gluten-free, vegetarian, high-protein, vegan adaptable
- Serves: 4
- Calories: 622 per serving
Summarize & Save This Content On
Really loved the sauce, you used an easy method to make the tofu crispy!! Thanks for sharing!
- sadie
The secret to a perfectly crispy and sticky tofu bowl is coating the tofu in cornstarch for those crunchy bites, then tossing them in a sticky sauce made with honey, tamari, chili crisp, and fresh garlic.
If you love this tofu bowl, you have to try more of my healthy protein bowl recipes! Some of my favorites include my Sweetgreen Crispy Rice Bowl, Beef and Broccoli Bowls, Teriyaki Chicken Poke Bowls, or Homemade CAVA Bowls!
Why You'll Love This Recipe
- Crispy, not soggy: High-heat baking makes the tofu crispy without frying.
- Light & Refreshing: Cucumber salad balances the dish.
- Gluten-free & Vegetarian: Perfect for dietary needs.
- Meal prep-friendly: Keeps well for lunch or dinner all week.
- Sticky, healthy sauce: Made with whole, refined sugar-free ingredients & so flavorful.
Key Ingredients
- Tofu: Firm tofu pressed to remove moisture ensures a crispy texture.
- Cornstarch: Creates a golden, crunchy coating.
- Tamari & Honey: The tamari & honey form a perfect sweet & savory sauce.
- Cucumber: Adds fresh crunch to the bowl. I like to use baby cucumbers.
Substitutions & Variations
- Sweeteners: You can swap honey with maple syrup or agave for a vegan-friendly tofu bowl.
- Grains: Jasmine rice can be replaced with brown rice, quinoa, or cauliflower rice for a different texture or a low-carb twist.
- Vegetables: Cucumbers can be substituted with shredded carrots, radish, or zucchini ribbons. You can also boost the veggie content by adding sautéed mushrooms, steamed broccoli, or roasted sweet potatoes.
- Proteins: Tofu works well in this recipe, but you can try tempeh or meats like chicken or steak for a protein variation. For an extra protein boost, toss in roasted chickpeas or edamame.
- Spice & Flavor: Make the dish spicier by adding extra chili crisp or sriracha to taste.
How To Make a Tofu Bowl
- Step 1: Press 2 blocks of firm tofu on a paper towel to remove excess moisture, then cut or tear into bite-sized cubes. Toss tofu in a bowl with cornstarch and garlic powder for an ultra-crispy coating.
- Step 2: Preheat oven to 400°F. Arrange tofu cubes on a parchment-lined baking sheet in a single layer. Bake 25 minutes, flipping halfway through, until golden brown and crispy.
- Step 3: While the tofu bakes, chop the cucumber. In a bowl, mix chopped cucumber, honey, tamari, chili crisp, and minced garlic. Combine 2 cups of rice with 4 cups of water, bring to a boil in a medium pot, then cover and simmer on low until the water is absorbed and the rice is tender.
- Step 4: Whisk together honey, tamari, chili crisp, and minced garlic in a small bowl, then transfer to a saucepan. Simmer 5 minutes until slightly thickened.
- Step 5: Transfer baked tofu to the pan. Stir the tofu gently to coat every piece and let it simmer 2-3 minutes.
- Step 6: Scoop cooked rice into bowls. Top with crispy sticky tofu, cucumber salad, green onions, and sesame seeds. Serve immediately.
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Expert Tips
- Don't Skip Pressing: This removes 30-40% of tofu's water content. Soggy tofu won't crisp no matter how high the heat.
- Put Space Between Cubes: Overcrowding creates steam, preventing browning. Use two baking sheets if needed.
- Simmer the Tofu: Let the tofu simmer in the sweet & savory sauce for 2-3 minutes to absorb the flavor fully.
- Broiler Boost: For extra-crispy edges, broil tofu for the final 2-3 minutes of baking. Watch carefully, it goes from perfect to burnt quickly.
Pairing Ideas
This tofu rice bowl is amazing on its own, but if you want to round out the meal, it's perfect alongside my PF Chang's chicken lettuce wraps, hot honey Brussel sprouts, or spicy shrimp spring rolls.
Tofu Bowl Frequently Asked Questions
Press out moisture, coat in cornstarch, and bake at 400°F/200°C. Air frying or pan-frying also works.
Yes, you can make this crispy tofu recipe vegan if you replace honey with maple syrup or agave.
This tofu bowl keeps for up to 5 days when stored in separate containers; reheat the tofu in the oven, toaster oven, or air fryer for crispiness.
Yes, quinoa, brown rice, or cauliflower rice all work.
More Healthy Bowl Recipes I Love
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Crispy Sticky Tofu Bowl
Ingredients
Crispy Tofu
- 2 Blocks Firm Tofu
- ¼ Cup Corn Starch
- 1 Tablespoon Garlic Powder
Sticky Sauce
- ¼ Cup Honey
- ½ Cup Tamari or gluten-free soy sauce
- 1 Tablespoon Chili Crisp
- 1 Tablespoon Garlic minced
Cucumber Salad
- 4 Baby Cucumbers or 1 large
- 2 Tablespoons Honey
- 2 Tablespoons Tamari or gluten free soy sauce
- 1 Tablespoon Chili Crisp
- ½ Tablespoon Garlic minced
- 1 Teaspoon Salt
Other Ingredients & Toppings
- 2 Cups Rice
- Green Onions
- Sesame Seeds
Instructions
- Press 2 blocks of firm tofu on a paper towel to remove excess moisture, then cut or tear into bite-sized cubes. Toss tofu in a bowl with cornstarch and garlic powder for an ultra-crispy coating.
- Preheat oven to 400°F. Arrange tofu cubes on a parchment-lined baking sheet in a single layer. Bake 25 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu bakes, chop the cucumber. In a bowl, mix chopped cucumber, honey, tamari, chili crisp, and minced garlic. Combine 2 cups of rice with 4 cups of water, bring to a boil in a medium pot, then cover and simmer on low until the water is absorbed and the rice is tender.
- Whisk together honey, tamari, chili crisp, and minced garlic in a small bowl, then transfer to a saucepan. Simmer 5 minutes until slightly thickened.
- Transfer baked tofu to the pan. Stir the tofu gently to coat every piece and let it simmer 2-3 minutes.
- Scoop cooked rice into bowls. Top with crispy sticky tofu, cucumber salad, green onions, and sesame seeds. Serve immediately.
Notes
- Don't Skip Pressing: This removes 30-40% of tofu's water content. Soggy tofu won't crisp no matter how high the heat.
- Put Space Between Cubes: Overcrowding creates steam, preventing browning. Use two baking sheets if needed.
- Simmer the Tofu: Let the tofu simmer in the sweet & savory sauce for 2-3 minutes to absorb the flavor fully.
- Broiler Boost: For extra-crispy edges, broil tofu for the final 2-3 minutes of baking. Watch carefully, it goes from perfect to burnt quickly.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Sadie says
Really loved the sauce & you used an easy method to make the tofu crispy!! Thanks for sharing!