Skillet-Browned Sesame Garlic Tofu Snack Bowl

Quick Recipe Version (TL;DR)

• Yield: 2 snack bowls
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 (14 oz / 400 g) block extra-firm tofu
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 tsp maple syrup or light brown sugar
• 2 cloves garlic, finely minced
• 1 tsp grated fresh ginger (optional but recommended)
• 1 tsp cornstarch (for sauce)
• 1 1/2 tbsp cornstarch (for coating tofu)
• 1 1/2 tbsp neutral oil (canola, avocado, or sunflower) for skillet
• 1 cup cooked rice or quinoa
• 1/2 cup shelled edamame (thawed if frozen)
• 1 small carrot, shredded
• 1/2 small cucumber, thinly sliced
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds, for garnish

Do This

• 1. Press tofu 10–15 minutes, then cut into 3/4-inch (2 cm) cubes.
• 2. Whisk soy sauce, sesame oil, rice vinegar, maple/sugar, garlic, and ginger. Reserve 2 tbsp; marinate tofu in the rest for 10 minutes.
• 3. Drain tofu well, pat dry, then toss cubes with 1 1/2 tbsp cornstarch until evenly coated.
• 4. Heat 1 1/2 tbsp neutral oil in a large skillet over medium-high (about 375°F / 190°C surface temp), then brown tofu on all sides, 6–8 minutes total.
• 5. Stir 1 tsp cornstarch into the reserved 2 tbsp sauce and pour into skillet; toss tofu 1–2 minutes until coated and glossy.
• 6. Add warm rice or quinoa to bowls, top with sesame-garlic tofu, edamame, carrot, cucumber, and scallions.
• 7. Sprinkle with sesame seeds, taste, and add a drizzle of extra soy sauce if desired. Serve right away.

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Why You’ll Love This Recipe

• Big savory flavor: soy, garlic, and toasted sesame make the tofu deeply satisfying and anything but bland.
• Fast and weeknight-friendly: about 30 minutes from start to finish, including marinating while you prep toppings.
• Protein-packed: golden-brown tofu and edamame turn this into a filling snack bowl or light meal.
• Customizable: swap in your favorite veggies or grains and adjust the heat level easily.

Grocery List

• Produce: Extra-firm tofu, garlic, fresh ginger, 1 small carrot, 1/2 small cucumber, 2 scallions, optional lime and cilantro.
• Dairy: None (this recipe is naturally dairy-free and vegan).
• Pantry: Low-sodium soy sauce, toasted sesame oil, rice vinegar, maple syrup or light brown sugar, cornstarch, neutral cooking oil, rice or quinoa, frozen shelled edamame, toasted sesame seeds, optional chili sauce (such as sriracha).

Full Ingredients

For the Sesame-Garlic Tofu

• 1 (14 oz / 400 g) block extra-firm tofu, drained
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar (unseasoned if possible)
• 2 tsp maple syrup or light brown sugar, packed
• 2 cloves garlic, finely minced
• 1 tsp grated fresh ginger (optional but highly recommended)
• 1 tsp cornstarch (for thickening the sauce)
• 1 1/2 tbsp cornstarch (for coating the tofu cubes)
• 1 1/2 tbsp neutral oil (canola, avocado, or sunflower) for pan-frying

For the Snack Bowls

• 1 cup cooked rice or quinoa (white, brown, or mixed; warm)
• 1/2 cup shelled edamame (thawed if frozen)
• 1 small carrot, shredded or julienned (about 1/2 cup loosely packed)
• 1/2 small cucumber, thinly sliced or cut into matchsticks
• 2 scallions, thinly sliced (white and green parts)
• 1 tbsp toasted sesame seeds (white, black, or a mix)
• Fine sea salt, to taste (optional; you may not need it if your soy sauce is salty)

Optional Toppings & Extras

• Lime wedges, for squeezing over the bowls
• Fresh cilantro or parsley leaves, roughly chopped
• A drizzle of chili sauce (such as sriracha or chili crisp) for heat
• Crushed roasted nori or seaweed flakes, for extra umami

Step-by-Step Instructions

Step 1: Press and Prepare the Tofu

Start by removing the tofu from its package and draining off the liquid. For the best texture, press the tofu to remove excess moisture. Wrap the block in a clean kitchen towel or a few layers of paper towels and place it on a plate or cutting board. Set a flat, heavy object on top (such as a cast-iron skillet or a couple of cookbooks) and let it sit for 10–15 minutes. This helps the tofu brown and crisp instead of steaming in the pan.

After pressing, unwrap the tofu and pat it dry. Cut it into evenly sized cubes about 3/4 inch (2 cm) on each side. Try to keep the pieces uniform so they cook at the same rate and look neat in the bowl.

Step 2: Mix the Soy-Garlic-Sesame Marinade

In a medium bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, maple syrup or brown sugar, minced garlic, and grated ginger until the sugar is dissolved and everything is well combined. This mixture will act as both a quick marinade and the base for a glossy finishing sauce.

Measure out 2 tablespoons of this mixture into a small bowl or cup and set it aside. This reserved portion will later be thickened and used to glaze the tofu in the pan, so keep it separate for now.

Step 3: Marinate the Tofu Briefly

Add the tofu cubes to the remaining marinade in the medium bowl. Gently toss with a spatula or your hands to coat each piece evenly, being careful not to break the cubes. Let the tofu sit in the marinade for 10 minutes at room temperature. You can use this time to start preparing your bowl ingredients.

After 10 minutes, use a slotted spoon to lift the tofu from the marinade and transfer it to a plate or shallow dish. Allow any excess marinade to drip off back into the bowl; you want the tofu coated but not dripping wet so it will crisp properly later. Do not discard the marinade in the bowl; it will be cooked with the tofu when you add the glaze.

Step 4: Coat the Tofu for Extra Crispness

Sprinkle 1 1/2 tablespoons of cornstarch evenly over the marinated tofu cubes. Gently toss or roll the cubes so that all sides are lightly coated. The cornstarch should cling to the surface and form a thin, even layer; this is what will give you those beautiful golden-brown edges and help the sauce cling.

If any cubes look patchy, add a small pinch more cornstarch and toss again. Shake off any obvious excess so you do not end up with loose cornstarch burning in the pan.

Step 5: Brown the Tofu in a Hot Skillet

Place a large nonstick or well-seasoned cast-iron skillet on the stove over medium-high heat (aim for a surface temperature around 375°F / 190°C if you are using an infrared thermometer). Let the pan heat for 1–2 minutes, then add the 1 1/2 tablespoons of neutral oil and swirl to coat the bottom.

Carefully arrange the tofu cubes in a single layer in the hot oil, leaving a little space between pieces so they sear instead of steam. Cook without moving them for 2–3 minutes, until the bottoms are deep golden brown. Use tongs or a thin spatula to turn each cube and continue cooking, turning every 1–2 minutes, until most sides are browned and the tofu feels slightly firm and bouncy, about 6–8 minutes total.

Step 6: Make the Glossy Sesame-Garlic Glaze

While the tofu is browning, whisk 1 teaspoon of cornstarch into the reserved 2 tablespoons of marinade until smooth with no lumps. Once the tofu is nicely browned on most sides, reduce the heat to medium.

Give the cornstarch mixture a final stir and pour it into the skillet along with any marinade remaining in the original bowl. Toss the tofu immediately to coat. The sauce will bubble and thicken quickly; cook for 1–2 minutes, stirring gently, until it becomes glossy, clings to the tofu, and there is very little loose liquid left in the pan. Taste a piece (carefully, it is hot) and adjust with a splash more soy sauce or a pinch of sugar if you like. Turn off the heat.

Step 7: Assemble the Snack Bowls

Divide the warm cooked rice or quinoa between two bowls (about 1/2 cup per bowl). Arrange the shelled edamame, shredded carrot, and sliced cucumber around the edges of each bowl to create colorful sections. Spoon the hot sesame-garlic tofu cubes into the center or on top of the grains, making sure to scrape any remaining sauce from the pan over the tofu and rice.

Scatter the sliced scallions and toasted sesame seeds over each bowl. If using, add lime wedges, cilantro, and a drizzle of chili sauce. Serve immediately while the tofu is hot and the outside is still lightly crisp, with all the fresh toppings providing contrast.

Pro Tips

• Pressing pays off: Do not skip pressing the tofu; even 10 minutes makes a big difference in how well it browns and how meaty the texture feels.
• Get the pan hot first: Add tofu only once the oil is shimmering. A hot skillet = better sear and less sticking.
• Do not crowd the pan: If your skillet is small, cook the tofu in two batches so each cube gets direct contact with the pan.
• Taste and tweak the sauce: Before glazing the tofu, taste the marinade; add more vinegar for brightness, soy for saltiness, or maple/sugar for sweetness to suit your palate.
• Use real toasted sesame oil: Toasted sesame oil has a strong nutty aroma that makes this dish shine; regular (untoasted) sesame oil is much milder and not a great substitute here.

Variations

• Extra-spicy lodge bowl: Stir 1–2 teaspoons of sriracha, gochujang, or chili-garlic sauce into the marinade and finish with chili crisp instead of (or in addition to) sesame seeds.
• Low-carb version: Swap the rice or quinoa for cauliflower rice or a bed of sautéed shredded cabbage for a lighter, low-carb bowl.
• Peanut-sesame twist: Add 1 tablespoon smooth peanut butter to the reserved sauce (along with the cornstarch) and thin with 1–2 teaspoons water for a richer, slightly creamy glaze.

Storage & Make-Ahead

Store leftover tofu and grains in an airtight container in the refrigerator for up to 3–4 days. Keep fresh toppings (cucumber, carrot, scallions, herbs) separate so they stay crisp. To reheat, warm the tofu and grains together in a nonstick skillet over medium heat with a splash of water until hot, or microwave in short bursts, stirring once or twice. Add a few drops of soy sauce or sesame oil if the flavors seem muted after chilling. Assemble bowls with reheated tofu and grains, then add fresh toppings right before serving. The marinade/glaze can be mixed up to 3 days ahead and stored in the fridge; stir well before using and re-check seasoning.

Nutrition (per serving)

Approximate values for 1 of 2 snack bowls (including rice, edamame, and veggies): about 480 calories, 24 g protein, 38 g carbohydrates, 24 g fat, 4 g fiber, and 900–1100 mg sodium (depending on your soy sauce). These numbers are estimates and will vary with specific brands and exact ingredient amounts.