This vegan sushi bowl and spicy pan fried tofu recipe is a quick and easy weeknight dinner. Crispy, delicious, saucey, loaded with plant protein and juuust spicy enough. It’s naturally gluten free, vegan, and perfect for meal prep!
For the bowl:
- 2 cups cooked sushi rice or short grain brown rice
- 1 cucumber, chopped
- 1 avocado
- 2 large carrots, grated, peeled, or chopped
- 3 small radishes
- Optional: Miso tahini dressing or spicy tahini dressing
For the tofu:
- Remove the tofu from the package and drain excess liquid. Press it between a towel using a hard object (tea pot or books work well) for at least 10 minutes.
- Cut the tofu into small cubes or triangles.
- Add the tofu to a bowl and toss with 2 tbsp of arrowroot starch. Make sure it is well coated.
- Add to a pan with the oil and cook over low heat.
- Cook until the bottom is golden brown and crispy, then flip and cook on each side. *avoid touching the tofu when it is crisping if you want to make sure it actually gets crispy!*
- Meanwhile, whisk together the soy sauce and sriracha in a small bowl.
- When each side of the tofu is crispy, pour the sauce into the pan and reduce the heat to low.
- Simmer to let the sauce thicken. This should only take about about 2-3 minutes. The arrowroot starch that was used on the tofu will be what thickens it up.
- Assemble the bowls by adding a base of rice, then top with veggies, tofu, avocado and sesame seeds and enjoy!
I highly recommend using a rice cooker to cook your rice. It makes life so much easier and gives perfectly cooked and fluffy rice every time.
The vegetables are merely suggestions, feel free to sub for your personal favorites!
Once prepared, the tofu should store in the fridge for about 3 days. Keep it in an air tight container for best results. The tofu will lose some of its crispiness as it sits in the fridge, but you can re-fry it to get some back.
When pan frying tofu, extra firm works best, but if you only have firm or medium-firm, that will work, but you will want to press it for longer to get the excess moisture out.
If you notice the tofu sticking at all while it’s “frying” just add a little more oil to loosen it up. You don’t want it to stick to the pan because it will peel off the crispy exterior.
The arrowroot starch can be subbed for tapioca or corn starch. Regular all purpose flour should also work.
- Serving Size: 1 bowl
- Calories: 444
- Fat: 19g
- Carbohydrates: 44g
- Fiber: 8.1g
- Protein: 15g
Keywords: sushi bowl, tofu bowl, vegan sushi bowl