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Crispy sambal tofu cubes over rice with edamame and cucumber

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
Cook Time 20 minutes
Total Time 35 minutes
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.