Transform extra-firm tofu into a crispy, flavorful vegan ‘salmon’ with this Asian-inspired Tofu Salmon Rice Bowl. Paired with a savory sauce and garnished with fresh cucumbers and shelled edamame, it’s a delicious and healthy twist on a classic dish.
Table of Contents
Ingredients
- Tofu: Provides a firm base that mimics the texture of salmon.
- Marinade: Infuses tofu with deep, umami flavors.
- Cornstarch: Ensures a crispy outer layer when frying.
- Avocado Oil: Essential for frying to achieve a golden crust.
- Sauce: Adds a rich, savory finish to the dish.
- Rice: Acts as a hearty, complementary base.
- Vegetables: Offers a nutritious, vibrant side.
- Garnishes: Cucumber and edamame add freshness and color.
Alternative Ingredients
- Tofu: Tempeh or seitan for a different texture.
- Marinade: Tamari for soy sauce, agave syrup for maple syrup.
- Cornstarch: Arrowroot powder or potato starch for a gluten-free option.
- Sauce: Teriyaki sauce or a spicy sriracha glaze for variety.
- Rice: Quinoa, noodles, or cauliflower rice for a low-carb option.
- Vegetables: Bok choy, asparagus, or spinach for different nutrients.
- Garnishes: Pickled ginger or radishes for an extra zing.
Detailed Steps
Prepare the Tofu: Thoroughly pressing the tofu ensures a firmer texture, essential for mimicking salmon. Uniformly cutting tofu cubes promotes even cooking and flavor absorption.
Make the Marinade: Adjust the soy sauce, vinegar, and sweeteners to balance flavors to your taste. Finely crumbled nori adds a subtle seafood-like essence.
Marinate the Tofu: Marinate tofu for an extended period, ideally overnight, for richer flavors throughout.
Coat the Tofu: Evenly coat tofu with cornstarch for a crispy exterior without excess starch.
Fry the Tofu: Fry tofu in batches over medium-high heat to achieve a golden-brown crust and avoid overcrowding.
Prepare the Sauce: Taste and adjust sauce flavors for a balanced sweetness, saltiness, and acidity. Simmer to meld flavors and thicken.
Assemble and Serve: Garnish with fresh, lightly tossed vegetables like cucumbers and edamame for added texture and flavor integration.
Serve with Vegetables: Steam vegetables briefly and stir-fry quickly over high heat to maintain crunch and complement the dish’s textures.
FAQs
Extra-firm tofu is recommended for the best texture, but firm tofu can also work. Avoid using silken or soft tofu, as they won’t hold up well during frying and won’t achieve the desired crispiness.
Yes, you can bake the tofu instead of frying it. Preheat your oven to 400°F (200°C) and bake the tofu on a parchment-lined baking sheet for about 25-30 minutes, turning halfway through, until it’s crispy and golden brown.
Use tamari or a gluten-free soy sauce and ensure the hoisin sauce is gluten-free.
Serving Suggestions
For more serving options, try steamed or roasted sweet potatoes, edamame, or crispy Asian slaw with sesame-ginger dressing. Alternatively, serve vegan kimchi or spicy cucumber pickles for a zesty complement to the crispy tofu “salmon.” These sides offer diverse textures and flavors to enhance your meal.
Storage Suggestions
To store leftover crispy tofu “salmon” rice bowl, refrigerate in an airtight container for up to 3-4 days. Reheat gently in a skillet to retain crispiness. Store sauce separately and reheat before serving. Keep garnishes like sesame seeds and vegetables separate until ready to serve to maintain freshness and texture. Proper storage ensures the dish remains flavorful for later meals.
You’ll also enjoy:
Tofu Salmon Rice Bowl
Equipment
Ingredients
For the Tofu "Salmon":
- 1 block extra-firm tofu
- 2 tbsp soy sauce
- 2 garlic cloves minced
- 1 inch fresh ginger minced
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tbsp nori flakes (or 1 sheet nori, finely crumbled)
- 1 tbsp miso paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground ginger
- 1 tbsp cornstarch
- 2 tbsp avocado oil (for frying)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave syrup
- 1 tsp sesame oil
- 1 tsp fresh ginger grated
- 1 garlic clove minced
- 1 tsp cornstarch mixed with 2 teaspoons water (for thickening)
For Serving:
- steamed rice
- steamed or stir-fried vegetables (e.g., broccoli, bell peppers, snap peas)
- sesame seeds and sliced green onions for garnish
- sliced cucumbers
- shelled edamame
Instructions
- Drain and press the tofu to remove excess moisture. Cut the tofu into cubes, about 1-inch in size.1 block extra-firm tofu
- In a shallow dish, mix together soy sauce, rice vinegar, maple syrup, garlic, fresh ginger, sesame oil, nori flakes, miso paste, garlic powder, onion powder, smoked paprika, and ground ginger.2 tbsp soy sauce, 2 garlic cloves, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 tbsp nori flakes, 1 tbsp miso paste, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground ginger, 1 inch fresh ginger
- Add the tofu cubes to the marinade, gently tossing to coat. Let it marinate for at least 30 minutes, preferably an hour (Can also marinate over night if time allows).
- After marinating, sprinkle the tofu with cornstarch and toss gently to coat evenly.1 tbsp cornstarch
- Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and fry until all sides are crispy and golden brown, about 3-4 minutes per side. Remove from the pan and set aside.2 tbsp avocado oil
- In a small saucepan, combine soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic.2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup or agave syrup, 1 tsp sesame oil, 1 tsp fresh ginger, 1 garlic clove
- Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens, about 1-2 minutes.1 tsp cornstarch mixed with 2 teaspoons water
- Serve the crispy tofu "salmon" over steamed rice, drizzle the sauce over the tofu and garnish with sesame seeds, sliced green onions, sliced cucumbers, and shelled edamame or any other toppings you would like.
Video
@cookinglikekate Tofu Salmon Rice Bowl – Full recipe at cookinglikekate.com
♬ greedy – Tate McRae
Notes
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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