Sparked by an old favorite from Panda Express, these Beijing Beef-Inspired Tofu Bowls are loaded with crispy tofu that’s tossed in that signature sweet and savory sauce, stir-fried with veggies, and served over fluffy rice! Better than takeout and so easy to make!

Beijing Beef-Inspired Tofu Bowls

If you haven’t already noticed, we’ve been super into bowls this summer! I love that they’re fairly simple to make, great for meal-prep, and the ingredients can be used for various recipes throughout the week instead of just one.

I used to love the Beijing Beef from Panda Express, so I wanted to make a bowl version with tofu…and the result? These Beijing Beef-Inspired Bowls with saucy shredded tofu, and I’m obsessed! This plant-based version captures all the bold flavors I used to love about the original, and honestly, I think it’s better! We almost always have the ingredients on hand, so it’s quickly become a favorite we have on regular rotation! I like to pair it with a really simple cucumber salad (I love the contrast of warm tofu and rice + cool, crispy cucumbers), but it’s delicious on its own over a bed of fluffy rice! Skip the takeout, make this instead, and thank me later!

Why You’ll Love This Recipe

• Quick Weeknight Dinner: This recipe is fairly simple and can be prepared in unnder 45 minutes from start to finish, most of that time the tofu is in the oven!
• Plant-Based Powerhouse: High-protein tofu replaces beef perfectly!
• Meal Prep Friendly: Ingredients store well for lunches throughout the week.
• Budget-Friendly: Uses affordable pantry staples and minimal expensive proteins
• Customizable: Adjust spice levels, swap veggies, change your grain base, use the saucy tofu for sandwiches, wraps, salads, and more!
• Kid-Friendly: Even kids love this recipe!
• Takeout Quality: Restaurant-worthy flavors without leaving home.

Step-by-Step Instructions

1. Prep and Crisp Your Tofu:

Start by preheating your oven to 400°F. While the oven warms up, drain two 16-ounce blocks of extra firm tofu and pat them dry with a clean kitchen towel to remove excess moisture. Pressing the tofu beforehand helps achieve that golden, crispy texture we’re after.

Next, take your tofu blocks and shred them using the large side of a box grater. Spread the shredded tofu in an even layer across a parchment-lined baking tray, making sure not to overcrowd the pan. Give it a light spray or drizzle of oil (totally optional, but it helps with browning). Bake for 20 to 25 minutes, tossing halfway through to ensure even crisping.

2. Whisk the Sauce and Make the Cucumber Salad:

While the tofu is working its magic in the oven, grab a medium bowl and whisk together the sauce: vegetable broth, hoisin sauce, soy sauce, ketchup, dark soy sauce, and red chili flakes. Whisk until everything is thoroughly combined and smooth. Set this aside, we’ll bring it back later!

In a separate small bowl, whisk together the cucumber salad dressing: soy sauce, seasoned rice vinegar, toasted sesame oil and agave. Once whisked, add your thinly sliced cucumber and toss gently to coat every piece. Set aside in the fridge to chill while you finish cooking. This quick pickle situation is the cool, crunchy counterpoint to the warm savory tofu, and honestly, it’s what makes this bowl truly stand out!

3. Sauté the Aromatics:

Heat 2 tablespoons of oil in a large sauté pan or skillet over medium-high heat. Once the oil is shimmering and hot, add the diced red bell pepper and white onion. Cook while stirring often until the onion becomes translucent, about 1 to 2 minutes.

Add 6 cloves of minced garlic and continue cooking for another minute or so, just until fragrant. Be careful not to burn the garlic.

4. Combine and Simmer:

Pour the crispy baked tofu into the skillet with your sautéed veggies. Then pour the reserved Beijing-style sauce over the top, stirring continuously to coat every shred of tofu in that glossy, savory glaze.

Lower the heat slightly and let everything simmer together for 3 to 4 minutes. The sauce will begin to thicken and cling to the tofu, creating that signature sticky, restaurant-quality finish. Stir occasionally to prevent sticking. Taste and adjust seasonings if needed.

5. Serve, Garnish and Enjoy!

Scoop warm white or brown rice into serving bowls and top generously with the saucy tofu mixture. Add a side or layer of the chilled cucumber salad on top. Finish with a sprinkle of toasted sesame seeds and thinly sliced green onions for a pop of freshness and crunch.

Serve immediately while the tofu is warm and the cucumber salad is cool, that temperature contrast is everything!

Tip and FAQs

Tips for the Tofu:

• Press tofu firmly before shredding to remove excess moisture, this helps it crisp better in the oven
• Use the largest holes on your box grater for shreds that mimic ground beef texture
• Spread in a single layer on parchment-lined trays for even browning

Make Ahead:

• Bake tofu ahead; reheat briefly in skillet before saucing
• Cucumber salad holds up great overnight, the dressing actually improves flavor absorption
• Sauce can be doubled and frozen for quick future meals!

Can I freeze leftovers?

Yes! Store cooled mixture in airtight containers for up to 3 months. Thaw overnight, reheat gently, adding small splashes of broth if drying out.

What other vegetables can I use in this dish?

Broccoli florets, snap peas, carrots, zucchini, or bok choy all complement these flavors beautifully. Just adjust cooking times accordingly.

What if I can’t find dark soy sauce?

We’re mostly using the dark soy sauce in this recipe to give the tofu that deep, rich reddish-brown color we associate with Beijing beef, plus a hint of caramelized depth. If you don’t have dark soy sauce, Simply use 1 tablespoon regular soy sauce + ¼ teaspoon molasses or brown sugar in its place. This keeps the deep color and subtle sweetness the recipe is designed around. If you’d rather not mix anything, just swap in 1 extra tablespoon of regular soy sauce or tamari. The hoisin and ketchup already bring plenty of depth…your bowl will still turn out delicious!

Bowl-Obsessed Like Me? Try These Bowls Next!

Panda Express, Who?!

If you try this Beijing Beef-Inspired Tofu Bowl recipe and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Beijing Beef-Inspired Tofu Bowl

Ashley

Sparked by an old favorite from Panda Express, these Beijing Beef-Inspired Tofu Bowls are loaded with crispy tofu that’s tossed in that signature sweet and savory sauce, stir-fried with veggies, and served over fluffy rice! Better than takeout and so easy to make!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep

Servings 6

Ingredients

  

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For the Beijing Beef-Inspired Tofu:

• 2 (16-ounce) blocks extra firm tofu, drained and shredded on the large side of a box grater
• ½ cup vegetable broth
• ⅓ hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon dark soy sauce
• 1 teaspoon red chili flakes
• 2 tablespoons oil
• 1 large red bell pepper, diced
• 1 small white onion, diced
• 6 cloves fresh minced garlic,
• Salt and pepper, to taste

For the Cucumber Salad:

• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon agave
• 1 large cucumber, thinly sliced

For Serving:

• White or brown rice
• Toasted sesame seeds
• Thinly sliced green onion

Instructions

 

• Preheat the oven to 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, 20 to 25 minutes. Set aside.
• While that’s in the oven, quickly whisk together the sauce for the tofu and the make the cucumber salad.
• In a bowl, whisk together the broth, hoisin sauce, 2 tablespoons regular soy sauce, ketchup, dark soy sauce and chili flakes until thoroughly combined. Set aside.
• For the cucumber salad, add all its ingredients (besides the cucumber) to a bowl and whisk to combine.
• Then, add the thinly sliced cucumber, tossing to coat. Set aside.
• Heat the oil in a large sauté over medium high heat. Once the oil is hot, add the bell pepper and onion. Cook, stirring often until the onion is translucent, 1 to 2 minutes.
• Add the garlic and cook another minute or so, until fragrant.
• Pour in the crispy baked tofu and reserved sauce, stirring to coat in the sauce.
• 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, if necessary.
• Serve immediately over white or brown rice and garnish with cucumber salad, toasted sesame seeds and green onion. Enjoy!

Video

Notes

• To air-fry the tofu, start by preheating your air fryer to 375°F (190°C). Spread it in a single layer in the air-fryer basket, making sure not to overcrowd it; you may need to cook in two batches. Air fry for 10 to 15 minutes, shaking the basket or tossing the tofu halfway through to ensure even browning. The tofu is done when the edges are golden brown and crispy, though if you prefer an extra crunch, you can add 1 to 2 more minutes, just keep a close eye on it during the final moments to prevent burning.

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