Crispy Tofu Bowl

Let's cook

1. 1

   Press the tofu hard

   Wrap the block in a towel, put a heavy pan on top, and press for at least 20 minutes. Squeezing the water out is what allows it to crisp instead of steam.

   💡

   Twenty minutes minimum. Unpressed tofu will never go crisp, whatever else you do.

2. 2

   Tear, do not cube

   Tear the pressed tofu into rough chunks rather than cutting neat cubes. The irregular surfaces catch the coating and crisp much better.

3. 3

   Coat in cornstarch

   Toss the pieces with the soy sauce first, then the cornstarch, until each piece is dusted evenly and looks dry.

4. 4

   Bake hot

   Spread on an oiled tray with space between pieces and bake at 425°F (220°C) for 30 minutes, flipping once, until deep golden and firm.

5. 5

   Make the peanut sauce

   Whisk the peanut butter, soy sauce, vinegar, maple syrup, and garlic. It will seize; add the warm water gradually until pourable.

6. 6

   Assemble

   Build bowls with rice, broccoli, carrot, and tofu, then spoon the sauce over and top with scallions and sesame seeds.

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