Chili Crisp Tofu Bowls with Cucumber Salad and Rice
Chili crisp tofu bowls! Pan-fried tofu tossed in a spicy chili crisp sauce, then served with rice, quick pickled cucumbers, scallions and sesame seeds.
These chili crisp tofu bowls are for those who think they don’t like tofu. This crispy tofu is chewy, perfectly spiced, and so incredibly delicious. A must-make, especially if you like slightly spicy food!
After making my homemade chili crisp recipe (and then these cold cucumber noodles with it), I wanted to make a hot dinner featuring one of my favorite foods– tofu!
Flavorful, healthy, and packed with plant-based protein, these chili crisp tofu bowls are for everyone.
Ingredient Notes
- Chili Crisp: This is what gives the tofu so much flavor and I don’t recommend skipping it, especially if you are using my homemade version. You can sub a chili garlic sauce if needed.
- Cornstarch: This is what gives the tofu a crispy crunch on the outside and I don’t recommend skipping it. Arrowroot starch or another starch can work if you cannot tolerate corn.
- Cucumbers: Persian cucumbers are smaller and thinner than regular cucumbers. An English cucumber can be substituted.
- Cooked Rice: Cooked white rice pairs very well with spicy tofu and cucumbers, but other cooked grains could work if desired.
How to Make these Crispy Tofu Bowls
Make the Cucumbers
Whisk together the cucumbers, vinegar, sugar, and toasted sesame oil, then set aside.
Cook the Tofu
Heat oil in a skillet, then crumble the pressed tofu, toss with cornstarch and oil, and cook until very golden brown on the outside.
Make the sauce
Whisk together the ingredients for the sauce, add to the skillet with the cooked tofu cubes, and toss until coated and warmed through.
Serve
Serve the chili crisp tofu with cooked rice and cucumber salad
Tips for Success
The key to this recipe is making the tofu crumbles. Extra-firm tofu or super-firm tofu is best for this recipe. Firm tofu can work, but you’ll need to press it for at least 15 minutes to remove as much moisture as possible.
You can use a tofu press (affiliate) to remove the moisture, which I recommend if you enjoy tofu often. Or, you can wrap the tofu in kitchen towels or paper towels and place a heavy object on top, like a heavy-bottomed skillet.
A non-stick or cast-iron skillet is best for this one, so the tofu doesn’t stick and becomes crispy. I recently grabbed this skillet and wow, it’s by far one of the best skillets I’ve ever used. It’s like a stainless steel and non-stick skillet in one.
More Tofu Recipes
- Baked Tofu Nuggets
- Cashew Tofu Stir Fry
- Peanut Tofu Bowls
- Vegan Tofu Feta
- Spicy Gochujang Tofu Bowls
If you make these crispy tofu bowls, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Chili Crisp Tofu Bowls with Cucumber Salad and Rice
Equipment
Ingredients
- 4 Persian cucumbers, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 package extra firm tofu, drained and pressed
- 1 tablespoon neutral oil
- ¼ cup cornstarch
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons chili crisp
- 2 tablespoons fresh lime juice
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped cilantro
- 1 tablespoon toasted sesame seeds
- 2 cups cooked rice
Instructions
Make the cucumbers
- Add the sliced cucumbers to a large bowl, add with the rice wine vinegar, sugar, and sesame oil.
Make the tofu
- Tear the tofu, then toss with 1 teaspoon of the oil and the cornstarch. Coat well, using your hands to coat all the tofu pieces with the cornstarch. Heat the remaining oil in a large skillet and add the tofu. Cook until very crispy and golden brown, about 8-10 minutes.Â
Make the Sauce
- Whisk together the ingredients for the sauce: peanut butter, soy sauce, chili crisp, lime juice, and add to the tofu. Toss together.Â