Table of Contents
Healthy and delicious crispy tofu rice bowls made with baked tofu, sticky sweet chili, honey and garlic sauce, and fluffy rice. A simple vegetarian recipe for weeknights.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Vegetarian Recipes
This crispy tofu rice bowl recipe is one of those easy wins I keep coming back to when I want something without meat, healthy, filling, and fast.
The tofu gets tossed in cornstarch and baked until it’s super crispy on the outside but still tender inside. Then it gets hit with a sweet and savory, and slightly spicy honey garlic ginger sauce that turns sticky and golden in the oven — honestly, better than takeout.
The flavors are bold but super balanced. You’ve got crispy, sticky, spicy, and sweet in one cozy little tofu bowl. And it’s vegetarian (easy to make vegan), high in protein, and weeknight-friendly.
One bowl is around 440 calories and 15 grams protein per serving, depending on toppings.
👩🍳 You might also like my tempeh salad bowls, lemongrass tofu (with coconut sauce), quinoa bowl recipes, or try these Sriracha recipes.
What You’ll Need
Here is what you’ll need for this tofu bowl recipe. Find the full measurements in the recipe card below.
- Firm tofu: Needs to be pressed so it can actually crisp up. Soft tofu will not work for this recipe.
- Cornstarch: Gives the tofu that crunchy outer layer. If you don’t have cornstarch, you can use plain flour, tapioca, or even rice flour.
- Garlic and ginger: Classic aromatics to add warmth and punch to the sauce.
- Honey: For that caramelized stickiness. Maple syrup or agave works too for vegan option.
- Chili sauce: I love Sriracha sauce, but regular chili sauce or paste could be used. You can totally adjust the heat here.
- Oil: A little goes a long way — either spray or drizzle. You can use neutral oil, but I pretty much only cook with olive or avocado oil, so that’s what I use.
- Rice: Short or medium-grain white rice or brown rice. My instructions are for white rice, but you can look up brown rice if needed. To speed things up, feel free to use pre-cooked, reheatable rice. Plus, water and salt.
- To Serve: raw or roasted bell peppers (capsicum), shredded cabbage, carrots, fresh cilantro—whatever’s in your fridge. It’s all about color and crunch. Dress with a store-bought Asian dressing of choice or make a simple mix of lime juice or rice wine vinegar with sugar/honey, salt, and oil.
How To Make Tofu Rice Bowls
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for crispy tofu rice bowls.
- Cut tofu into bite-sized rectangles.
- Toss with salt, pepper, and cornstarch until coated.
- Bake on a greased tray at 395°F (200°C) for 15–20 minutes, flipping halfway. Spray with oil first!
- Mix up the honey, garlic, ginger, and chili sauce.
- Pour it over the tofu and bake another 5 minutes until sticky.
- Meanwhile, cook rice: rinse well, then simmer for 10 minutes, rest for 10 minutes.
- Assemble bowls with rice, tofu, and fresh veggies.
Recipe Tips/Variations
- Extra crispy tofu: Press your tofu for at least 10 minutes. Even better if you do it ahead. See notes in the recipe card for more details on how to do this.
- Make it vegan: Sub honey for maple syrup or agave.
- Add crunch: Top with toasted sesame seeds or crushed peanuts.
- Make it a meal prep star: Everything keeps well, and it’s perfect for lunches.
- Spice level: Adjust the chili sauce to your heat tolerance. I usually go medium-spicy and let people add more at the table.
- Storage tips: Leftovers keep well for up to 2 days (for rice) and 4 days (for tofu) in the fridge. Reheat in the oven or air fryer to keep the tofu crispy-ish. You can freeze the tofu once cooked, but texture changes a bit.
- Make-ahead tips: Press and cut the tofu ahead of time and store in the fridge. Sauce can be made up to 3 days ahead. Rice can be cooked in advance and reheated (or use pre-cooked rice from the freezer).
Serving Suggestions
This tofu bowl is a complete meal, but I love adding this tangy kohlrabi slaw, some roasted broccoli, or a soft-boiled egg on top. Leftover tofu is great in wraps or tossed into a salad, too.
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Crispy baked tofu rice bowls – sweet, sticky and a little spicy. Served with crunchy veggies on the side— this vegetarian meal is fast, healthy, and delicious. Find step-by-step photos and more recipe tips above.
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Preheat the oven to 395°F (200°C). Line or grease a baking tray.
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For extra crispy tofu, press the liquid out first (see notes below). Otherwise, open tofu and pat it dry. Cut tofu into bite-sized rectangles. Add to a bowl with salt, pepper, and cornstarch. Toss until well coated.
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Arrange tofu on the baking tray, spaced apart. Spray or drizzle with olive oil. Bake for 15–20 minutes, flipping halfway.
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In a small bowl, whisk together honey, garlic, ginger, and chili sauce.
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Pour sauce over the baked tofu and gently toss to coat. Bake for another 5 minutes until sticky and glossy.
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Rinse rice well (at least 4–5 times), then drain. In a saucepan, add rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Turn off heat and let sit (still covered) for 10 more minutes.
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Assemble bowls with rice, crispy tofu, and veggies. Add garnishes if you like.
- How to press tofu for extra crispiness: Open the package and pour out the water. Pat the tofu block dry with a few paper towels or a clean kitchen towel. Wrap the tofu block in a few layers of paper towels or a clean tea towel. Place on a plate or cutting board and stack something heavy on top — like a cast iron skillet, a few cookbooks, or a canned-goods tower. Leave it for 5-10 minutes. You’ll see liquid starting to pool around it—just blot that up if needed. Once it’s pressed, it’s firmer, drier, and ready to soak up sauce and crisp up beautifully in the oven or pan.
- What type of tofu works best? Firm or extra firm tofu is best. Avoid silken or soft tofu — it just falls apart in this recipe.
- Can I use an air fryer instead of baking? Yes! Air fry at 390°F (200°C) for 12–15 mins, shaking halfway.
- Is this tofu bowl vegan? Almost—just swap the honey for maple syrup or agave.
- Why isn’t my tofu crispy? Make sure you’re pressing it well and not overcrowding the baking tray. A little space = more crisp.
- Can I use brown rice? Totally! It takes a bit longer to cook, but it’s delicious here.
- Make it a meal prep star: Everything keeps well, and it’s perfect for lunches.
- Spice level: Adjust the chili sauce to your heat tolerance. I usually go medium-spicy and let people add more at the table.
- Storage tips: Leftovers keep well for up to 2 days (for rice) and 4 days (for tofu) in the fridge. Reheat in the oven or air fryer to keep the tofu crispy-ish. You can freeze the tofu once cooked, but texture changes a bit.
- Make-ahead tips: Press and cut the tofu ahead of time and store in the fridge. Sauce can be made up to 3 days ahead. Rice can be cooked in advance and reheated (or use pre-cooked rice from the freezer).
Calories: 432kcal | Carbohydrates: 73g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 791mg