Crispy Tofu Veggie Bowl with Sweet Garlic Sauce
Description
This Crispy Tofu Veggie Bowl is a colorful, plant-based meal packed with texture and flavor. Golden, crunchy tofu cubes are tossed in a sticky sweet garlic sauce, then served over fluffy rice with fresh and sautéed vegetables. It’s satisfying, balanced, and perfect for lunch or dinner—even for non-vegetarians who love bold flavors.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Ingredients (Serves 2–3)
For the Crispy Tofu
400 g firm tofu, pressed and cubed
2 tbsp cornstarch
1 tbsp soy sauce
½ tsp garlic powder
½ tsp black pepper
2 tbsp oil (for pan-frying or baking)
For the Sweet Garlic Sauce
3 tbsp soy sauce
2 tbsp honey or maple syrup
1 tbsp brown sugar
4 cloves garlic, minced
1 tbsp rice vinegar or lemon juice
½ tsp chili flakes (optional)
1 tsp cornstarch + 2 tbsp water (slurry)
For the Veggie Bowl
2 cups cooked jasmine or basmati rice
1 cup broccoli florets
1 carrot, julienned
1 bell pepper, sliced
½ cup cucumber slices or edamame
1 tsp sesame oil or olive oil
Salt to taste
Garnish (Optional)
Sesame seeds
Chopped green onions
Instructions
Prepare the Tofu
Press tofu for 10–15 minutes to remove excess moisture.
Cut into bite-size cubes and place in a bowl.
Toss with soy sauce, cornstarch, garlic powder, and black pepper until evenly coated.
Cook the Tofu
Heat oil in a pan over medium heat.
Add tofu cubes and cook for 10–12 minutes, turning sides until golden and crispy.
(Alternatively, bake at 200°C / 400°F for 25 minutes, flipping halfway.)
Remove tofu and set aside.
Make the Sweet Garlic Sauce
In the same pan, add garlic and sauté for 30 seconds until fragrant.
Stir in soy sauce, honey/maple syrup, brown sugar, vinegar, and chili flakes.
Add cornstarch slurry and simmer 2–3 minutes until thick and glossy.
Toss the Tofu
Add crispy tofu back into the pan.
Toss gently until fully coated in the sweet garlic sauce.
Cook the Veggies
In a separate pan, heat sesame oil.
Sauté broccoli, carrot, and bell pepper for 4–5 minutes until tender-crisp.
Lightly season with salt.
Assemble the Bowl
Add rice to bowls.
Top with veggies, sweet garlic tofu, and fresh cucumber or edamame.
Garnish with sesame seeds and green onions.
Serving Suggestions
Serve warm with extra sauce drizzled on top
Add avocado slices or a soft-boiled egg (if not vegan)
Pair with iced green tea or lemonade
Questions & Answers
Q: How do I make the tofu extra crispy?
A: Make sure the tofu is well-pressed and coat evenly with cornstarch. Avoid overcrowding the pan.
Q: Can I make this bowl vegan?
A: Yes! Simply use maple syrup instead of honey.
Q: Can I store leftovers?
A: Yes, store in an airtight container in the fridge for up to 3 days. Reheat in a pan for best texture.
Q: What other veggies work well?
A: Zucchini, snap peas, mushrooms, or spinach are great options.