Best-Kept Secret Crispy Tofu Bowl

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Golden-brown baked tofu with a sweet-savory glaze served over rice with crunchy vegetables for a satisfying vegan meal. This Asian-inspired vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs extra-firm tofu, soy sauce, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cubed extra-firm tofu
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 2 cups, cooked brown rice
• 2 cups, chopped into florets broccoli
• 1 cup, julienned carrots
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 14 oz cubed tofu with 2 tbsp cornstarch until evenly coated, then spread on a parchment-lined baking sheet.
2. Step 2: Whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Brush half over tofu cubes and bake for 20 minutes until golden and crispy, flipping halfway through.
3. Step 3: While tofu bakes, steam 2 cups broccoli florets and 1 cup julienned carrots for 5-6 minutes until crisp-tender. Toss with 1 tbsp soy sauce and 1 tsp sesame oil.
4. Step 4: Arrange 2 cups cooked brown rice in bowls, top with baked tofu, steamed vegetables, and drizzle with remaining glaze. Sprinkle with 1 tbsp sesame seeds before serving.