Crispy Tofu Rice Bowl

Drain the block of tofu from its packaging.

Wrap the tofu block in several layers of paper towels or a clean, lint-free kitchen towel.

Place the wrapped tofu on a plate. Put something heavy and flat on top of it – a cast-iron skillet, a few cookbooks, or a cutting board topped with some cans.

Let the tofu press for at least 30 minutes. An hour is even better if you have the time. You will be amazed at how much water is released.

Once pressed, unwrap the tofu and pat it dry. It should feel significantly firmer and drier.

Cut the pressed tofu block into 1-inch cubes.

Place the tofu cubes in a medium-sized bowl. Drizzle with 1 tablespoon of soy sauce (or tamari) and gently toss to coat. Let it sit for 5 minutes to absorb some flavor.

Sprinkle the 3 tablespoons of cornstarch over the tofu. Gently toss with your hands or a spatula until every cube is lightly and evenly coated in a thin, dusty layer. Avoid a thick, clumpy coating.

While the tofu is marinating briefly, prepare your sauce. In a small bowl, whisk together the ¼ cup of soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger.

In a separate tiny bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until it’s completely smooth. This is your “slurry” for thickening. Set both aside.

Pan-Frying Method: Heat 2 tablespoons of neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. The oil should shimmer. Carefully place the tofu cubes in the pan in a single layer, ensuring not to overcrowd it (cook in batches if necessary). Fry for 4-5 minutes per side, until golden brown and crispy on all sides. Use tongs to turn the cubes. Once cooked, transfer the crispy tofu to a paper towel-lined plate.

Air-Fryer Method: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil. Place the coated tofu cubes in a single layer in the basket. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is deeply golden and very crispy.

Pour the prepared sauce mixture into the now-empty skillet (if you pan-fried) or into a small saucepan. Bring to a simmer over medium heat.

Once simmering, give your cornstarch slurry a quick re-stir and whisk it into the sauce.

Continue to simmer for 1-2 minutes, stirring constantly, until the sauce has thickened enough to coat the back of a spoon. It should be a beautiful, glossy glaze.

Remove from the heat. Gently add the cooked, crispy tofu to the pan with the sauce and toss to coat everything evenly.

Divide the cooked rice among four bowls.

Artfully arrange the steamed broccoli, julienned carrots, and edamame on top of the rice.

Top with a generous portion of the saucy, crispy tofu.

Sprinkle with your desired garnishes like sliced green onions and toasted sesame seeds. Serve immediately while the tofu is at its crispiest.