First Step: Gather and Prep Your Ingredients Start by pulling out all your ingredients and giving yourself about 10 to 15 minutes for this part it’s my favorite way to keep things organized! Chop the 1 350 g package of firm tofu into 1-inch cubes and press it to remove excess liquid, which helps it crisp up better. Meanwhile, measure out items like 1 cup cornstarch for coating and 1 cup uncooked rice, rinsing it if needed. For dietary tweaks, use plant-based milk here to keep it vegan, and get the veggies ready, like slicing 1-2 avocados and julienning 2 large carrots, so everything’s set for assembly.

Second Step: Cook the Rice and Prepare Sauces Now, cook 1 cup uncooked rice according to the package directions, which takes about 15 to 20 minutes on the stove or in a rice cooker use steamed jasmine rice if you’re feeling fancy! While that’s bubbling away, whip up the Sriracha Mayo by mixing 1/2 cup mayonnaise, 2 tablespoons sriracha, and 1 teaspoon fresh lime juice in a bowl, then pop it in the fridge. If you want a sticky sauce variation, combine 1 teaspoon minced garlic, 1/4 cup tamari, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon cornflour, and 1/4 cup water in a pan over medium heat, stirring until it thickens adjust with 2 teaspoons cornstarch mixed in another 1/4 cup water if needed. For low-calorie options, cut back on the sugar to keep that crispy tofu bowl light and fresh!

Third Step: Make the Mango Salsa and Cucumber Salad Next, toss together the Mango Salsa in a bowl mix 2 cups diced mango, 1 cup diced red pepper, 1 cup chopped cilantro, 1/4 cup finely chopped red onion, 1/2 seeded and minced jalapeno, 2 crushed garlic cloves, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, and 1/2 teaspoon salt, then stir until everything’s combined and refrigerate it for later. Don’t forget the Cucumber Salad: Combine 2 roughly chopped cucumbers, 1 teaspoon minced ginger, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in another bowl and set it aside. This step is quick, about 10 minutes, and you can hold back on the oil for a lower-calorie crispy tofu bowl if that’s your thing.

Fourth Step: Coat and Fry the Tofu Alright, here’s where the magic happens set up three shallow bowls with 1 cup cornstarch in one, 1/2 cup milk in another, and a mix of 1 cup panko, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon salt in the third. Coat each tofu cube first in cornstarch, then milk, then the panko mixture for that ultimate crunch or if you’re varying it, dust with 1/4 cup cornflour and toss with 1 tablespoon coconut aminos or soy sauce plus 2 teaspoons cornstarch as an alternative. Heat 1/2 inch of neutral oil, like 4 tablespoons olive oil, in a medium frying pan over medium-high heat (around 350°F) and fry the tofu for 4 to 5 minutes, turning until golden brown; some methods take 6 to 8 minutes for extra crispiness. For gluten-free diets, double-check your panko, and if you’re air-frying, try 400°F for 15 minutes instead to cut down on oil!

Fifth Step: Add Sauce and Prep Veggies Once fried, transfer the tofu to paper towels to drain, then toss with 1/2 cup sweet chili sauce or mix in about 3/4 of the sticky sauce and simmer for a couple of minutes until it’s thick and glossy. While that’s resting, steam 1 head of broccoli and cook 2 cups edamame according to package instructions, which takes about 5 minutes. Slice 3 mini cucumbers and prep your garnishes like 1 teaspoon sesame seeds and 1 finely sliced spring onion feel free to swap veggies here, like adding kale for more greens, to suit seasonal finds or dietary preferences in your crispy tofu bowl.

Final Step: Assemble and Serve Time to plate up divide the cooked rice into serving bowls, then top with the crispy tofu, cucumber salad or slices, edamame, mango salsa, sliced avocados, julienned carrots, steamed broccoli, and a drizzle of Sriracha Mayo or sticky sauce. Garnish with 1 teaspoon sesame seeds and 1 spring onion for that final pop of flavor and color! This step is super quick, about 5 minutes, and serves up to 4 people adjust portions for families or make it low-calorie by going light on sauces. Isn’t it amazing how a crispy tofu bowl can turn into a colorful, personalized feast? Enjoy it right away, and trust me, you’ll want to make this a regular!