Beijing Beef-Inspired Tofu Bowl
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!
Ingredients
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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