Crispy Tofu Bowls with Broccoli, Pickled Cucumber &Amp; Sesame Scallion Rice

If you’ve ever wanted restaurant-quality crispy tofu at home, this recipe is your answer. The secret lies in pressing the tofu dry and giving it a light cornstarch coating before searing. The result? Golden, pillowy cubes that soak up a rich sweet-and-savory sauce made from hoisin, sweet soy glaze and a hint of Sriracha.

Serve the saucy tofu and tender broccoli over fluffy jasmine rice cooked with scallions and sesame oil. A side of quick pickled cucumber adds a bright, tangy crunch that balances every bite. It’s a complete vegan bowl that’s as satisfying as it is colorful.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the cucumber. Thinly slice the scallions, separating the white parts from the green tops. Cut the broccoli into bite-size pieces if needed. In a small bowl, combine the cucumber, rice wine vinegar, ½ teaspoon sugar and a pinch of salt. Mix well and set aside to pickle until serving.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, 1-2 minutes. Stir in the rice, 1¼ cups water, half the sesame oil and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, drain the tofu and press out excess water with paper towels. Cut the tofu in half crosswise, then stand each piece upright and halve vertically. Lay flat and cut into ¾-inch cubes. In a medium bowl, combine the tofu, half the cornstarch and a big pinch of salt. Stir until the tofu is fully coated. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the coated tofu and cook, turning occasionally, until browned on all sides, 4-6 minutes. Transfer to a plate. Wipe out the pan and let cool slightly.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the broccoli and a pinch of salt. Cook, stirring occasionally, until tender, 6-8 minutes.
5. While the broccoli cooks, in the bowl used for the tofu, whisk together the hoisin sauce, sweet soy glaze, Sriracha, remaining cornstarch and ⅓ cup water. Reduce the heat under the broccoli to low and stir in the hoisin-soy mixture. Cook, stirring occasionally, until the sauce thickens and becomes sticky, 1-2 minutes. Return the seared tofu to the pan and stir until fully coated and warmed through, about 1 minute. Taste and season with salt and pepper if desired.
6. Divide the rice among bowls. Top with the tofu and broccoli and add the pickled cucumber (drained) on the side. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water and cooking time according to the package instructions.

How do I make this gluten-free?

Use tamari or coconut aminos instead of sweet soy glaze and ensure your hoisin sauce is gluten-free. Also, check that the Sriracha is gluten-free.

Can I prepare the pickled cucumber ahead of time?

Absolutely! The pickled cucumber can be made up to a day in advance and stored in the refrigerator. Drain before serving.