Spicy Tofu Rice Bowls with Cucumber Salad
You might know by now how much I love tofu – it’s a delicious and budget-friendly plant-based protein that I rely on for easy, protein-packed dinners. As someone who does enjoy eating meat, I enjoy eating tofu just as much at this point! And a meal like these spicy tofu rice bowls with cucumber salad is a perfect example of how I crave it. When all of the components come together, each bite is saucy, spicy, acidic, warm, and overall delicious. This recipe is one from my May 2024 grocery series where I turned a $50 grocery haul into five meals!
Spicy Tofu Rice Bowls with Cucumber Salad Ingredient Notes
Firm tofu: Firm tofu holds its shape well when baked or sautéed, making it ideal for rice bowls. It absorbs marinades and sauces beautifully, allowing it to carry the bold, spicy flavors in this recipe. As a plant-based protein, it’s both filling and budget-friendly.
Sriracha: This vibrant chili sauce brings heat and tang, giving the tofu its signature spicy kick. It’s balanced by the sweetness of maple syrup and the umami from coconut aminos or soy sauce. A little goes a long way in creating bold, addictive flavor.
English cucumber: Crisp and hydrating, English cucumbers provide a refreshing contrast to the warm, spicy tofu. Their thin skin and few seeds make them perfect for raw salads. When paired with vinegar and sesame oil, they take on a deliciously tangy, crunchy character.
Jasmine or basmati rice: These long-grain rices serve as the hearty base of the bowl, soaking up all the sauces and juices from the toppings. Their light, fluffy texture complements the crunch of the cucumber salad and the chewiness of the tofu. Cooking the rice fresh ensures it’s perfectly warm and fragrant.
SPICY TOFU RICE BOWLS WITH CUCUMBER SALAD
4
servings30
minutes30
minutesYou might know by now how much I love tofu – it’s a delicious and budget-friendly plant-based protein that I rely on for easy, protein-packed dinners. As someone who does enjoy eating meat, I enjoy eating tofu just as much at this point! And a meal like these spicy tofu rice bowls with cucumber salad is a perfect example of how I crave it. When all of the components come together, each bite is saucy, spicy, acidic, warm, and overall delicious. This recipe is one from my May 2024 grocery series where I turned a grocery haul into five meals!
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Ingredients
- For the Spicy Tofu
14 ounce block extra firm tofu
olive oil
2 tablespoons sriracha
2 tablespoons coconut aminos (or reduced sodium soy sauce or tamari)
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon ground ginger
kosher salt to taste (omit if using tamari or soy sauce)
- For the Cucumber Salad
2 tablespoons toasted sesame oil
2 tablespoons coconut aminos (or reduced sodium soy sauce or tamari)
2 tablespoons rice vinegar
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1 english cucumber, halved and thinly sliced
3 green onions, finely chopped
1/2 cup fresh cilantro, chopped
2 cups thinly sliced cabbage
- For the Cilantro Sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1/2 jalapeno pepper, seeded and chopped
1 garlic clove
1/2 cup fresh cilantro, chopped
juice of 1/2 lime (about 1 1/2 tablespoons)
kosher salt, to taste
- For Serving
1 cup dry jasmine or basmati rice
Directions
- Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (heavy bottom pan or pot) on top for 20 to 30 minutes, or use a tofu press.
- Preheat the oven to 400F.
- Bring 2 cups of water to a boil in a saucepan over medium-high heat. Once boiling, add the rice, stir, cover, and cook until fluffy and all the liquid is absorbed, about 15 minutes.
- Meanwhile, assemble the Cucumber Salad: Add all of the ingredients to a medium-sized bowl and toss to combine. Cover and chill until serving.
- Prepare the Tofu: Slice the pressed tofu block into 1/2-inch cubes and transfer to a sheet pan lined with parchment and toss with a generous drizzle of olive oil. Bake until crispy, tossing halfway through, about 20 minutes.
- While the tofu bakes, make the spicy sauce: Combine the sriracha, coconut aminos, sesame oil, rice vinegar, maple syrup, and ginger in a small jar. Shake or whisk to combine.
- Add the baked tofu and half of the sauce to a medium-sized bowl. Toss to coat. Add more sauce as desired, or reserve the remaining sauce for serving.
- Add all of the cilantro sauce ingredients to a food processor or blender and pulse until the cilantro is very finely chopped and no large pieces remain.
- To assemble the bowls divide the rice, cucumber salad, and spicy tofu among 4 bowls. Top with the cilantro sauce, and reserved spicy sauce if desired.
Notes
- Storage: Refrigerate the components in separate sealed containers for up to 4 days.
- Reheating: Microwave the rice until warm, about 2 minutes. Bake or air fry the tofu at 400F until crisp, 5 to 10 minutes.
- Tofu: Tofu can easily be swapped out for tempeh as both provide plant-based sources of protein that soak up the flavors of the dish. Swap for boneless, skinless chicken thighs in the same spicy sauce, or ground chicken cooked then combined with the spicy sauce.
- Rice Vinegar: Swap for apple cider vinegar or white vinegar.
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LOVED the sauce! Yummy and simple.
I loved this. The sauce on the tofu was so good. I had no idea tofu could cook so crispy and perfectly just my drizzling some olive oil over the top. So good!
This surprised me. I didn’t think I’d like it, as I’m not a big fan of cilantro or too much spice. However, Jenn’s dishes are always so perfectly tasty. I stayed true to the recipe and both the flavor and texture in the dish were perfect!
I just made this and it was so tasty! The texture variations were perfect and the sauce was delish, even though I am sometimes averse to the flavor of sesame oil. I loved how quickly it whipped up while the tofu was crisping in the oven. I forgot half way through that I didn’t have cabbage, so I halved the sauce and grated a carrot instead. I would definitely make this again!
I’m so glad you enjoyed it!
This recipe was BANGIN thank you so much ma’am 🙏🙏 And perfect for the summer cause it can be eaten cold!!
So good!! We replaced the cucumber with broccoli and edamame and it was a great substitute!
I’m confused about the cabbage in the recipe, as I don’t see it in the picture. does it go under the tofu and cucumber salad, above the rice?
Hi Danielle! It’s part of the cucumber salad, so it’s mixed in with all of the cucumber salad ingredients.
Delicious and spicy! I don’t think the extra sauce is necessary. it is too much and leaves it at the bottom of a bowl oversoaking the rice
Made it exactly as written. A lot going on and uses lots of dishes, but it is really good. I love the different sauces and how well they all go together when plating up. I will make again but I will leave out the cabbage just because I don’t think it’s necessary, and I would cut tofu bigger (1inch) to get a more crispy on outside softer inside texture that i personally like.