Name: Crispy Tofu Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 14-oz package extra-firm tofu, pressed and cut into ½-inch cubes; 2 tablespoons low-sodium soy sauce (or tamari); 1 tablespoon rice vinegar; ¼ cup sweet chili sauce (I use Thai Kitchen Brand); 1 teaspoon Sriracha (or Sambal oelek); 1 teaspoon grated fresh ginger; 2 tablespoons cornstarch; 1½ tablespoons coconut oil (or vegetable oil); 2 garlic cloves, minced; ¼ cup frozen shelled edamame, thawed; 1 small ripe ataulfo or red mango, diced; 1 mini cucumber, sliced; 1 small avocado, sliced; 2 green onions, thinly sliced; 2 teaspoons sesame seeds, for garnish; Hanful of shredded nappa cabbage or iceberg lettuce (optional); Pickled ginger (optional); Thinly sliced radish (optional); 1 to 1½ cups cooked jasmine rice, for serving

Jump to Recipe

This crispy tofu bowl is a delicious vegan dinner idea. Extra-firm tofu is glazed in a Thai sweet chili sauce and served over jasmine rice with shelled edamame, fresh chopped mango, sliced mini cucumber, creamy avocado, and garnished with green onions and sesame seeds.

If you’re looking for a flavor-packed lunch or dinner that is refreshing and rich in plant-based protein, try this crispy tofu bowl recipe!

It comes together in 30 minutes and it’s so tasty that even meat eaters will forget that it’s vegan!

This meal is inspired by the Crispy Tofu Bowl at the Cactus Club Café, which is a chain of premium casual restaurants in Canada.

Since I’ve had my daughter, my husband and I rarely dine in restaurants anymore (usually only once or twice a year), because it’s not a relaxing experience with a rambunctious toddler.

Due to this, I’ve been trying to recreate my favorite restaurant food at home. My husband isn’t a big fan of tofu, but he absolutely loves this Crispy Tofu Bowl!

Table of Contents

Crispy Tofu Bowl ingredients

Tofu: I use extra-firm tofu for this recipe. It holds its shape and has lower water content than firm or medium tofu. This helps it get nice and crispy, and has a chewy, meaty texture.

Seasoning for the tofu: I use low-sodium soy sauce (or tamari), rice vinegar, sweet chili sauce, Sriracha (or Sambal oelek), and grated fresh ginger. This gives the tofu good flavor and a sticky yummy glaze.

Cornstarch: This is added to the tofu to help give it a crispy, golden-brown crust when pan-frying. If you prefer, you can bake or air fry the tofu.

Coconut oil: I like using coconut oil for pan-frying tofu because it has a high smoke point and adds a subtle, coconut flavor to the tofu. You can substitute with vegetable oil if you prefer.

Garlic: This adds good flavor to the tofu and sauce.

Frozen shelled edamame: These are immature, green soybeans that have been removed from their pods. They are high in protein and fiber.

Mango: I recommend using Ataulfo or Red Mangoes for this recipe. They add a touch of sweetness and fresh element to this meal.

Cucumber: I like using mini cucumbers (Persian cucumbers). They have a mild and slightly sweet flavor.

Avocado: This adds a creamy element which compliments the mango and sweet chili tofu.

Green onions: This adds a mild onion flavor and crunchy texture, which helps balance sweetness of the mango and sweet chili tofu.

Sesame seeds: This provides and nutritious and crunchy topping. You can use white sesame seeds or black sesame seeds.

Jasmine rice: This is a fragrant rice that pairs well with the edamame, cucumber, avocado, and sweet chili sauce.

If you want to boost the protein content of this bowl, you can substitute with cooked quinoa.

How to make Crispy Tofu Bowls

Press the tofu. Before you get started, it’s important to press the tofu. This helps remove the excess water, which allows the tofu to become firmer, crispier, and better absorb the sweet chili sauce.

Remove the tofu from the package and drain the water. Wrap the block of extra-firm tofu in a clean kitchen towel or paper towels.

Place the tofu on a flat plate or cutting board. Place another flat plate or cutting board on top of the tofu.

Add a heavy item on top, such as a cast iron pan or books. Let sit at room temperature for 15 to 30 minutes.

Make the sauce for the tofu. In a small bowl, combine the soy sauce, rice vinegar, sweet chili sauce, ginger, and Sriracha. Set aside.

In a large bowl or Ziploc bag, add the tofu and cornstarch. Toss to evenly coat the tofu.

Cook the tofu. In a large frying pan, add the coconut oil over medium-high heat. When the oil is hot, add the tofu and cook for 3 to 5 minutes on each side until golden brown.

Add the garlic and let cook for 1 minute until fragrant. Turn the heat down to medium-low and pour the marinade into the pan and evenly coat all the tofu pieces.

Let cook for 2 to 3 minutes until the sauce bubbles and thickens slightly.

Assemble the bowls. To serve, add ½ cup to ¾ cups of warm jasmine rice to the bottom each bowl.

Then divide the sweet chili tofu, shelled edamame, fresh mango, cucumber slices, sliced avocado, and shredded nappa cabbage or iceberg lettuce (if using) between the bowls.

Garnish each bowl with the sliced green onions, sesame seeds, pickled ginger (if using), and sliced radish (if using). Enjoy!

Please let me know how you like this Crispy Tofu Bowl recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this tofu bowl as much as I do.