Crispy Rice Cucumber and Chili Crisp Tofu
Skillet-crisped jasmine rice forms a crunchy base for crispy tofu, cool cucumber, scallions, soy sauce, and vegan chili crisp heat. This plant-based dinner bowl is swicy, fast, and high-texture.
- chili crisp
- crispy rice
- dinner
- high-texture
- May 2026
- plant-based
- swicy
- tofu
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
English cucumber · 1 Each
English Cucumber
Sale
100%
Details
microwave jasmine rice · 2 Count
Kroger® 90 Second Jasmine Rice Pouch
100%
Details
scallions · 4 Each
Green Onions
67%
Details
vegan chili crisp · 3 Tablespoon
Lao Gan Ma Spicy Chili Crisp
20%
Details
soy sauce · 3 Tablespoon
Kikkoman® Soy Sauce
Sale
15%
Details
neutral oil · 3 Tablespoon
Smart Way™ Vegetable Oil
9%
Details
rice vinegar · 1 Tablespoon
Nakano® Natural Rice Vinegar
Sale
4%
Details
maple syrup · 1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
Sale
4%
Details
cornstarch · 2 Tablespoon
Kroger® Pure Corn Starch
4%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- microwave jasmine rice-2 pouch
- scallions-4 each
- English cucumber-1 each
- neutral oil-3 tablespoons
- soy sauce-3 tablespoons
- vegan chili crisp-3 tablespoons
- cornstarch-2 tablespoons
- rice vinegar-1 tablespoon
- maple syrup-1 tablespoon
Drain and pat dry the tofu, then cut it into 3/4-inch cubes. Thinly slice the cucumber and scallions. In a small bowl, stir together 2 tablespoons soy sauce, rice vinegar, maple syrup, and vegan chili crisp.
Keep the chef’s knife blade angled away from fingers while cutting tofu, cucumber, and scallions.
Toss the tofu with cornstarch until lightly coated on all sides. Heat 1 1/2 tablespoons oil in the large skillet over medium-high heat, add tofu in a single layer, and cook 8 to 10 minutes, turning occasionally, until golden and crisp; transfer to a plate.
Make sure the tofu is very dry before adding it to hot oil to reduce splatter.
Microwave the rice pouches according to package directions until warm and loosened. Add the remaining 1 1/2 tablespoons oil to the same skillet over medium-high heat, add rice, press into an even layer, and cook undisturbed for 4 to 5 minutes until the bottom is deep golden and crackly.
Open microwaved rice pouches away from your face and hands because trapped steam can burn.
Flip the rice in broad pieces, drizzle in the remaining 1 tablespoon soy sauce, and press it back down. Cook 3 to 4 minutes more until more crisp edges form, then add the tofu and half of the chili crisp sauce; toss just 1 minute to glaze while keeping the rice crisp at the edges.
Keep the skillet handle turned inward while crisping and tossing to reduce the chance of knocking the hot pan.
Divide the crispy rice and tofu among bowls. Top with cool cucumber, sliced scallions, and the remaining chili crisp sauce; serve right away for the highest crunch.
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