Sesame Tofu Lunch Bowls

Tofu does not need a personality transplant. It just needs somebody to remove the water and give it a hot pan. These sesame tofu lunch bowls start with extra-firm tofu that is pressed, cubed, and dusted with cornstarch before frying. That dry coating is what turns the outside golden and crisp instead of pale and rubbery, which is a sentence tofu has been waiting decades for somebody to say out loud.

Once the cubes are browned on most sides, a sauce of soy sauce, rice vinegar, honey or maple syrup, sesame oil, garlic, and ginger goes into the skillet. Give it only a minute or two; the sauce should reduce enough to cling to the tofu without soaking away the crust you just worked for. Then build the bowls over rice with shredded carrots, edamame, cucumber, green onions, and sesame seeds.

The warm glazed tofu against the cool cucumber is what keeps the bowl interesting, while edamame adds another layer of protein and texture. These pack well for lunch because the components can stay separate until you are ready to eat. If your previous experience with tofu involved chewing something the color and attitude of a pencil eraser, this is a much better introduction.