Beijing Beef-Inspired Tofu Bowls
Ashley published this recipe on eatfigsnotpigs.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
A plant-based take on the Panda Express classic featuring shredded, oven-crisped tofu tossed in a sweet and savory sauce, served with a cooling cucumber salad.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Tofu and Sauce
- 905 g
- 120 g
- 85 g
- 30 g
- 35 g
- 16 g
- 2 g
- 30 g
Vegetables
- 165 g
- 70 g
- 18 g
Cucumber Salad
- 16 g
- 15 g
- 5 g
- 3 g
- 300 g
Serving and Garnish
Weights are estimates. Together, the ingredients weigh about 1.81 kg before cooking, which is about 300 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)).
Place the shredded tofu in an even layer on a lined baking tray. Spray or drizzle with a bit of oil (optional) and bake until golden and crisp around the edges, tossing halfway through, for 20 to 25 minutes. Once finished, set aside.
While the tofu is in the oven, whisk together the sauce for the tofu and prepare the cucumber salad.
In a bowl, whisk together the vegetable broth, hoisin sauce, 2 tablespoons of soy sauce, ketchup, dark soy sauce, and red chili flakes until thoroughly combined. Set aside.
For the cucumber salad, add the 1 tablespoon of soy sauce, seasoned rice vinegar, toasted sesame oil, and agave to a separate bowl and whisk to combine.
Add the thinly sliced cucumber to the dressing, tossing to coat. Set aside (optionally in the fridge to chill).
Heat 2 tablespoons of oil in a large sauté pan over medium-high heat.
Once the oil is hot, add the diced bell pepper and onion. Cook, stirring often, until the onion is translucent, about 1 to 2 minutes.
Add the minced garlic and cook for another minute or so until fragrant.
Pour in the crispy baked tofu and the reserved sauce, stirring to coat the tofu completely.
Simmer and stir for 3 to 4 minutes, until the sauce thickens and the tofu is evenly coated and heated through.
Taste and adjust seasonings with salt and pepper if necessary.
Serve immediately over white or brown rice and garnish with the cucumber salad, toasted sesame seeds, and green onion.
Notes
To air-fry the tofu: Preheat air fryer to 375°F (190°C). Spread in a single layer (cook in batches if needed). Air fry for 10-15 minutes, shaking halfway through. If you don't have dark soy sauce, use 1 tbsp regular soy sauce plus 1/4 tsp molasses or brown sugar.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 342
- Protein
- 26 g
- Carbs
- 23 g
- Fat
- 18 g
- Fiber
- 4 g
Where the calories come from
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