Crispy Tofu Cubes with Rice
Pan-fried tofu cubes served on plain rice.
Ready in
About 25 min · 15 min prep + 10 min cook
New challenge
rice
Texture
CrispyDrySeparate foods
Ingredients
- Firm tofu
- Rice
- Cornstarch
- Soy sauce
Step-by-step
- 1Cook 1 cup rice with 2 cups water, simmer covered 15 min, rest 5 min.
- 2Press a 400g block of firm tofu between paper towels for 10 min to dry.
- 3Cut into 2cm cubes. Toss with 2 tbsp cornstarch and a pinch of salt.
- 4Heat 2 tbsp oil in a non-stick pan. Fry cubes 2–3 min per side until golden and crispy on all faces.
- 5Plate rice and tofu separately. Offer soy sauce in a small dish on the side.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.