July 3, 2026
URL: https://www.birdseye.com/recipes/dinner/crispy-tofu-rice-bowls-10736
- Prep time 30 minutes
- Total time 60 minutes
- Servings 4
Ingredients
-
1 pkg (14 oz each) extra firm tofu
-
1 teaspoon toasted sesame oil
-
1/4 cup reduced sodium soy sauce
-
2 tablespoons natural rice vinegar
-
2 thinly sliced green onions
-
1 tablespoon grated fresh ginger
-
2 teaspoons garlic
-
2 teaspoons Sriracha sauce, or more to taste
-
2 teaspoons sesame seeds
-
1 teaspoon agave sweetener or honey
-
3 tablespoons cornstarch
-
2 tablespoons olive oil
-
3 tablespoons reduced sodium soy sauce
-
1 bag (10.8 oz each) Birds Eye® Antioxidant Blend
-
1 bag (10 oz each) Birds Eye® Whole Grain Brown Rice
Nutrition Information
294 calories, 33g carbs
Directions
-
Step one
Drain tofu and place on plate with paper towels. Cover with another plate or small sheet tray and weigh with heavy cans or glass bowls. Set aside in refrigerator for at least 30 minutes or overnight for crispier texture.
-
Step two
Combine sauce ingredients in small bowl: sesame oil, soy sauce or tamari, rice vinegar, green onions, ginger, garlic, sriracha, sesame seeds, and agave or honey. Stir well to combine and set aside.
-
Step three
In large bowl stir together cornstarch, olive oil, and soy sauce. Season with salt and pepper. Cut pressed tofu into 1/2-inch cubes and add to bowl with soy sauce mixture. Toss gently to coat and place in air fryer basket or rack. Cook tofu at 400°F for about 20 minutes, shaking or stirring about every 5 minutes through cooking.
-
Step four
Cook frozen vegetables in a large nonstick skillet according to package directions. Stir sauce and add to pan with vegetables. Cook, stirring often, until sauce has thickened slightly, 3 to 5 minutes.
-
Step five
Meanwhile, cook brown rice according to package directions. Divide rice evenly among bowls and top with vegetables and sauce. Add crispy tofu to the vegetable rice bowls and serve.