Description

Healthy, budget-friendly tofu bowl meal prep with a quick tofu boiling method and flavorful maple glaze. Perfect for weekday lunches or plant-based dinners.

Ingredients

For the Tofu:

1 package firm or extra firm tofu
Salted water (for boiling tofu)
1 tbsp avocado oil (for frying)

Maple Glazed Marinade:

1 tbsp maple syrup
1 tbsp sesame oil
2 tbsp kimchi juice
2 tbsp soy sauce or tamari
1 tbsp rice wine vinegar
1 tbsp sriracha or chili crunch
1 tsp cornstarch (added later)

Kimchi Sriracha Mayo:

1/4 cup mayo
1 tbsp sriracha
2 tbsp finely chopped kimchi
2 tsp water (to thin)

To Assemble:

1/3 cup cooked edamame
Pickled red onion (optional)
1/4 avocado, sliced
1/4 cup sliced cucumber
Cooked rice (tip: cook rice with bone broth instead of water to add protein!)

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Instructions

Slice tofu into cubes. Boil in salted water for 5 minutes to remove moisture. Drain and pat dry.
Whisk maple syrup, sesame oil, kimchi juice, soy sauce, rice vinegar, and sriracha. Add tofu and marinate for at least 5 minutes.
Heat avocado oil in a wok or skillet over high heat. Add tofu (reserve marinade) and cook undisturbed for 3–4 minutes. Flip and cook another 2–4 minutes until crispy.
Whisk cornstarch into remaining marinade and pour into pan. Stir and cook until sauce thickens (1–2 minutes).
Mix mayo, sriracha, chopped kimchi, and water until smooth for kimchi sriracha mayo.
Assemble bowls with rice, tofu, edamame, pickled red onion, avocado, and cucumber. Drizzle with mayo and serve.

Notes

Tips & Variations

Boiling tofu saves time and improves texture compared to pressing.

Swap veggies based on what you have—carrots, bell peppers, or snap peas are great.

Double the recipe to meal prep for the week.

Use tamari or coconut aminos for gluten-free.

Storage

Store tofu and rice separately in airtight containers for up to 4 days.

Keep kimchi mayo in a separate small container and drizzle before serving.

Prep Time: 10
Cook Time: 15
Category: meal prep
Method: pan frying
Cuisine: asian-inspired