Tofu Yum-Yum Bowl Recipe

Name: Tofu Yum-Yum Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Garlic, Chopped; 1/2 cups Soy Sauce; 1/2 cups Sriracha, Plus More To Serve; 1-⅓ cup Cilantro, Divided; 1 whole Lime, Juice And Zest; 14 ounces, weight Firm Tofu, Drained And Cut Into Cubes; 2 cups Rice; 1/2 cups Cornstarch; 4 cups Vegetable Oil; 4 whole Eggs, Poached Or Fried (optional); 4 cups Kimchi; 1/2 cups Thai Basil; 1 cup Roasted, Unsalted Peanuts

Servings: persons

1/4 cups Garlic, Chopped
1/2 cups Soy Sauce
1/2 cups Sriracha, Plus More To Serve
1-⅓ cup Cilantro, Divided
1 whole Lime, Juice And Zest
14 ounces, weight Firm Tofu, Drained And Cut Into Cubes
2 cups Rice
1/2 cups Cornstarch
4 cups Vegetable Oil
4 whole Eggs, Poached Or Fried (optional)
4 cups Kimchi
1/2 cups Thai Basil
1 cup Roasted, Unsalted Peanuts

1
Combine garlic, soy sauce, Sriracha, 1/3 cup cilantro, lime juice and zest in a food processor or blender.
2
Blend until smooth.
3
In a baking dish or storage container, add tofu and cover with marinade.
4
Cover with plastic wrap and refrigerate for at least 2 hours.
5
(Due to poor planning, we marinated the tofu for close to 48 hours.
6
It was still awesome.)
7
Prepare the rice.
8
Our ratio was two cups of rice to three cups of water, with a dash of kosher salt.
9
Cook according to directions on the rice package, but it should take no more than 20 minutes to steam.
10
Set aside and keep warm.
11
With a slotted spoon, remove tofu from the baking dish and transfer to a bowl.
12
You dont want to drain the marinade completely from the tofu.
13
Coat well with cornstarch.
14
In a wok or frying pan, heat oil to 350 degrees F. Fry tofu in batches, 2 minutes each side should do the trick, making sure pieces are golden brown.
15
Set on a plate with paper towels to drain excess oil and keep warm while frying remaining tofu.
16
To assemble the bowl, place some rice in the bottom of the bowl.
17
Nestle poached or fried egg in the rice (optional).
18
Add a few pieces of tofu.
19
Add kimchi, remaining cilantro, Thai basil, peanuts, and Sriracha to taste.
20
Dig in.
21
Did I mention to drink this with beer?
22
Because you should.

2922

kcal

Calories

270

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups Garlic, Chopped, 1/2 cups Soy Sauce, 1/2 cups Sriracha, Plus More To Serve, 1-⅓ cup Cilantro, Divided, and more.

Yes, Tofu Yum-Yum Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Yum-Yum Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions