Name: Crispy Sesame Garlic Tofu & Edamame Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 bowls
Ingredients: 1 cup (240 ml) brown rice, rinsed; 2 1/4 cups (540 ml) water; 14 oz (397 g) extra-firm tofu, pressed and cut into 1-inch cubes; 3 tablespoons (45 ml) cornstarch; 3 tablespoons (45 ml) neutral oil; 3 tablespoons (45 ml) low-sodium soy sauce; 2 tablespoons (30 ml) maple syrup; 1 tablespoon (15 ml) rice vinegar; 3 cloves garlic, finely grated; 1 teaspoon (5 ml) toasted sesame oil; 1 tablespoon (15 ml) sesame seeds, toasted; 1 1/2 cups (360 ml) frozen shelled edamame; 1 cup (240 ml) carrots, shredded

Crispy Sesame Garlic Tofu & Edamame Bowl

Crisp tofu in sticky sesame garlic glaze with edamame and carrots over brown rice.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

45 min

Total

1 hr 5 min

Makes

4 bowls

Protein

~22 gestimate per serving

Tofu gets the same treatment as crispy sesame chicken here: pressed, coated in cornstarch, pan-fried and tossed in a sticky glaze at the last minute. Maple syrup keeps it vegan.

Why this recipe works

Pressing and coating the tofu gives a crunchy shell, and reducing the glaze before adding the tofu keeps it crisp.

Ingredient notes

Use tamari for gluten-free. About 22 grams of protein per bowl (an estimate).

Common mistakes

Simmering the tofu in the sauce.
Skipping the pressing.

What to serve with it

Sriracha or scallions.

Meal prep

Store the glaze separately to toss after reheating.

More bowls like this

Cooking tips

Press tofu for at least 15 minutes. Serve right away for the crispest tofu.

Swaps and variations

Use jasmine rice. Air-fry the tofu at 400°F (200°C) for 15 minutes.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Re-crisp in an oven or air fryer.

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