Crispy Sambal Tofu Bowls (33g Plant Protein)

Tofu gets accused of being low-protein food for people who hate joy. Neither is true when you use extra-firm blocks, get real crust on them, and back them up with edamame. This bowl clears 33g of plant protein and the sambal glaze means nobody is eating it out of duty.

Total time is about 35 minutes and most of that is hands-off frying.

Why this works

Two things separate crispy tofu from sad tofu. First, pressing: water in the tofu turns to steam and steam kills crust. Second, tearing instead of cubing. Ragged edges mean more surface area, and more surface area means more crunch holding onto the sauce. The cornstarch coat does the rest. Add the sambal off a screaming hot pan or the chili scorches; medium heat at the end is deliberate.

Ingredient notes

Sambal oelek is just chilies, vinegar, and salt, which is why it works here; sriracha is sweeter and thicker, so cut the kecap manis if you substitute. Kecap manis is Indonesian sweet soy sauce. If your store does not carry it, soy sauce plus brown sugar gets you 90 percent of the way. Buy fried shallots in a tub from an Asian grocer once and you will put them on everything.

Crispy Sambal Tofu Bowls

Cornstarch-crisped tofu tossed in a garlicky sambal glaze, with edamame doing quiet protein work on the side.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Calories: 560

Ingredients Method

Ingredients

  

• 800 g extra-firm tofu two 400g blocks, pressed
• 3 tbsp cornstarch
• 3 tbsp neutral oil
• 3 tbsp sambal oelek Huy Fong is the common US brand
• 2 tbsp kecap manis or 1.5 tbsp soy sauce + 2 tsp brown sugar
• 3 cloves garlic, minced
• 1 lime, juiced
• 400 g shelled edamame frozen is fine
• 1 cucumber, ribboned
• 2 tbsp fried shallots optional but worth it

Method

 

1. Press the tofu for at least 10 minutes, then tear it into rough bite-size chunks. Torn edges crisp better than clean cubes.
2. Toss the tofu with cornstarch and a pinch of salt until every piece is coated and dry to the touch.
3. Pan fry in oil over medium-high heat, undisturbed 3 to 4 minutes per side, until deeply golden. Work in two batches.
4. Cook the edamame per the packet and set aside.
5. Lower the heat, push the tofu aside, and fry the garlic 30 seconds. Add sambal and kecap manis, toss everything to coat, then kill the heat and add the lime juice.
6. Build bowls: rice, tofu, edamame, cucumber, fried shallots.

Tips and storage

The tofu stays crisp for about an hour, so for meal prep, store the sauce separately and toss after reheating the tofu in a dry pan or air fryer. Fridge life is 4 days. The cucumber should always be cut fresh; everything else holds up.