PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
35 min
Prep
12 min
Cook
23 min

Ingredients

  • 14 Ounce extra-firm tofu - 14 ounces (397 grams), Cut into 3/4-inch cubes after draining and patting dry.
  • 2 Count microwave jasmine rice - 2 pouches (8.8 ounces/250 grams each), Two ready-rice pouches, 8.8 ounces/250 grams each.
  • 1 Each English cucumber - 1 large (about 12 ounces/340 grams), Large cucumber, about 12 ounces/340 grams.
  • 4 Each scallions - 4 medium, Medium scallions.
  • 2 Tablespoon cornstarch - 2 tablespoons
  • 3 Tablespoon neutral oil - 3 tablespoons, Divided: 1.5 tablespoons for tofu and 1.5 tablespoons for rice.
  • 3 Tablespoon soy sauce - 3 tablespoons, Divided: 2 tablespoons in the sauce and 1 tablespoon for the rice.
  • 1 Tablespoon rice vinegar - 1 tablespoon
  • 1 Tablespoon maple syrup - 1 tablespoon
  • 3 Tablespoon vegan chili crisp - 3 tablespoons

Instructions

  1. Prep tofu, vegetables, and sauce

    1. *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.

  2. Crisp the tofu

    2. 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.

  3. Warm and crisp the rice

    3. 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*.

  4. Glaze tofu and rice

    4. 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*.

  5. Assemble and serve

    5. 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*.