Asian Tofu Crumble Bowls

A new (and better!) way to eat tofu! These tofu crumble bowls are fresh, flavorful and served with a spicy, salty and subtly sweet Asian inspired sauce. Ready in 30 minutes and made with pantry staple ingredients!

A lot of people get a little wigged out when it comes to tofu. I get it- it seems kind of odd. The key to tofu is preparing it really well. It’s such blank canvas and really just absorbs the flavor of whatever you put on it really well.

It reminds me a bit of my tofu sofritas because the tofu is crumbled the same way, but with an asian flavor profile instead of Mexican. We’ll serve it with white rice, a simple cucumber avocado salad for a bit of crunch and then I love to top mine off with lots of fresh herbs.

Quick tips

• Be sure to use firm or extra firm tofu here. I do not recommend medium, soft and definitely not silken tofu. If you want a recipe for your silken tofu, try my tofu pasta sauce!
• Be sure to check the ingredient label on your gochujang- not all of them are gluten free! Some contain barley malt or wheat flour. I usually order mine on Amazon because many store bought brands are not gluten free.

How to make tofu crumble bowls

Remove the tofu from the package and drain out the excess liquid. Wrap the tofu in a dish towel and press firmly to remove any more water. You don’t need to formally press the tofu here, just try to remove as much excess moisture as you can.

Heat a medium-large skillet with the olive oil over medium heat. Either grate the tofu or crumble with your hands- I like to do a combination of both to get the best texture. First I’ll grate with a grater, then crumble with my hands to make it a bit smaller.

Add to the pan and saute for about 10-15 minutes or until it begins to brown a bit.

Whisk together all ingredients for the sauce until well combined. Pour the sauce into the pan, reduce the heat to low, and let simmer for about 5 minutes to let the flavors blend.

Meanwhile, in a dish, combine the sliced cucumbers, olive oil, salt and pepper and toss to combine. Add in the avocado and gently mix.

Assemble your bowls with a base of rice, then add on the tofu, cucumber mixture, cilantro and green onion. I love a drizzle of chili crunch on top for spice- but this is totally optional. Enjoy and try my baked tofu burrito bowl next!

Serving suggestions

I love serving these tofu crumble bowls with a simple avocado cucumber salad- the crunch of the cucumber and creaminess of the avocado pairs so well with the tofu. However, this bowl is so versatile, and the tofu will pair well with lots of things. Here’s some other ideas:

• Steamed or roasted broccoli
• My air fryer brussels sprouts
• With cauliflower rice for a lower carb option

How to store

Because of the way the tofu is prepared for this recipe, it actually stores really well! Since the tofu isn’t designed to be crispy, you don’t have to worry about it getting soggy or the texture getting at all weird while it sits in the fridge.

Unfortunately, I do not recommend freezing the tofu once it’s been cooked. The texture will not hold up well when it thaws.

More tofu recipes you’ll love!

• Baked Orange Tofu
• Buffalo Tofu Wings
• Vegan Tofu Fajitas

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