Gluten-Free Crispy Tofu Rice Bowl

Ingredients

Shop links on this page are for cooked rice, quinoa, or gluten-free noodles, cornstarch or arrowroot powder, gluten-free soy sauce or tamari. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch or arrowroot powder Shop
• 1 tsp gluten-free soy sauce or tamari Shop
• 1 tbsp sesame oil or neutral cooking oil Shop
• 2 cups fresh vegetables of choice (e.g., broccoli florets, sliced bell peppers, shredded carrots)
• 2 tbsp gluten-free sauce (GF tamari, GF teriyaki, or GF dressing) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop

Instructions

1. 1 Prepare the base: Cook your chosen rice, quinoa, or gluten-free noodles according to package directions. Aim to have them ready by the time the tofu is cooked, usually about 15-20 minutes.
2. 2 Crisp the tofu: In a medium bowl, toss the pressed and cubed extra-firm tofu with cornstarch or arrowroot powder until evenly coated. Heat 1 tablespoon of sesame oil or neutral cooking oil in a large skillet over medium-high heat until shimmering. Add the coated tofu in a single layer and cook for about 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides. Stir in 1 teaspoon of gluten-free soy sauce or tamari during the last minute of cooking for added flavor.
3. 3 Sauté the vegetables: While the tofu is cooking, add your fresh vegetables to the same skillet (or a separate one if preferred) with a little more oil if needed. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp and vibrant in color. You want them to retain a slight bite.
4. 4 Make the dressing: In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and the remaining 1 teaspoon of sesame oil or olive oil. This simple dressing will tie all the flavors together.
5. 5 Assemble and serve: Divide the cooked rice, quinoa, or GF noodles among four bowls. Top with the crispy tofu and sautéed vegetables. Drizzle generously with the prepared gluten-free dressing. Serve immediately and enjoy the delightful combination of textures and tastes.

Nutrition (per serving)

Tips & Notes

• Press the tofu for at least 15 minutes between towels under a heavy pan. Drier tofu holds the cornstarch coating and crisps instead of steaming.
• Tear the tofu into rough chunks instead of cutting neat cubes if you like more crispy edges.
• Cook the tofu in a single layer and turn it only when each side is golden. Moving it too early makes the coating stick to the skillet.

Common questions