Crispy Tofu Bowl with Chow Mein Sauce

...There’s something deeply satisfying about a bowl meal — layers of texture, color, and flavor coming together in one comforting dish. This Crispy Tofu Bowl with Chow Mein Sauce is my go-to when I’m craving takeout vibes but want to keep it fresh, balanced, and made right at home....especially when I'm wanting a plant based meal.

THAT CHOW MEIN SAUCE IS DIVINE! □

The Star: Crispy Tofu
If you’ve ever had tofu that was soggy or bland, this recipe will change your mind. The secret is simple: press the tofu well, toss it in a bit of cornstarch, and roast or pan-sear it until golden and crisp on the outside but still tender inside. That light crunch is addictive — especially once it soaks up a glossy chow mein–inspired sauce.

SEEK OUT EXTRA FIRM TOFU THEN PAT IT AS DRY AS POSSIBLE

The Sauce: Chow Mein Magic
The chow mein sauce brings the whole bowl together — savory, garlicky, and just a touch sweet. It’s made with soy sauce (or tamari or coconut aminos, if you’re gluten-free), toasted sesame oil, garlic, ginger, and a dash of rice vinegar. A hint of coconut sugar or maple syrup balances the saltiness perfectly. It clings beautifully to noodles, rice, or whatever base you choose.

THE SAUCE IS INDEED A STAR PLAYER HERE

Building the Bowl
Start with a foundation — jasmine rice, brown rice, or even stir-fried noodles. Pile on your crispy tofu, then layer in your favorite veggies. I love shredded cabbage, julienned carrots, edamame, and a handful of scallions for crunch and color. Drizzle everything generously with the chow mein sauce and finish with sesame seeds and a squeeze of lime.

TOFU CRISPS UP VERY NICELY IN AN AIR FRYER, BUT YOU CAN ALSO ROAST IN THE OVEN OR SAUTE IN A SKILLET

Why You’ll Love It

• Crispy yet saucy — the best of both worlds.
• Customizable — swap tofu for tempeh or add extra greens or even sauted ground chicken.
• Quick and wholesome — on the table in under 30 minutes.
• Perfect for meal prep — the tofu and sauce store beautifully for the week.

Whether you’re new to tofu or already a fan, this bowl is proof that plant-based eating can be craveable, cozy, and full of flavor. Serve it warm, with chopsticks or a spoon — either way, you’ll be scraping the bottom of the bowl.

Crispy Tofu Bowl with Classic Chow Mein Sauce


1 block extra firm tofu, patted dry and cut into cubes
1/4 cup corn starch + 1 tablespoon (divided)
Salt & pepper to taste for the tofu
1/2 cup vegetable broth or (chicken broth if you're not vegetarian or vegan)
3 tablespoons oyster sauce
4 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon coconut aminos, soy sauce or tamari. (coconut aminos & tamari are gluten free)
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese 5 spice powder (optional)

Rice or noodles for serving (try my recipe for Cilantro Lime Rice)
Assorted sliced or shaved raw veggies for the bowl such as cucumber, radish, carrot and red bell pepper.
Sesame seeds, scallion, cilantro or mint for garnish.


Preheat oven to 425 degrees F
Prepare the tofu - In a paper or reusable bag, add the 1/4 cup cornstarch and tofu.  Gently toss to coat the tofu and turn out onto a parchment lined baking sheet or air fryer tray.  (This can also be done in an air fryer on 390 degrees for convenience and will take less time)
Bake for about 30 minutes, turning once to get all sides as golden as possible.


Mix together broth and 1 tablespoon cornstarch then add the oyster sauce, garlic, ginger, coconut aminos, sesame oil, rice vinegar and 5 spice powder in a small saucepan.  Heat until just simmering and let simmer for 1-2 minutes until nicely thickened.  Set aside.


Build your bowl with rice, tofu, veggies of choice, then drizzle the sauce over everything.
Garnish with sesame seeds, scallion & cilantro or mint.