Hoisin Tofu Bowl

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These easy Hoisin Tofu Bowls with crispy tofu, brown rice, and tons of vegetables are quick and easy to make, full of flavor, and work great for meal prep.

372 CAL 57g CARBS 10g FAT 16g PROTEIN
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Lately, I have been loving a good bowl and this Hoisin Tofu, Vegetable, and Brown Rice Bowl hits the spot. It has everything I want in a healthy meal - lean protein, whole grains, and lots of fresh veggies. Then it is all pulled together with hoisin sauce. Not a fan of tofu? Make it with this easy Hoisin Chicken.

Have you ever tried Hoisin sauce? It's a Chinese sauce located in the Asian section of your grocery store that is almost like a Chinese barbecue sauce. It's a dark brown sauce that is slightly sweet, slightly salty, and full of delicious Asian flavor.

It can be used as a stir-fry sauce, glaze, marinade, dipping sauce, and is delicious with all kinds of vegetables and proteins. One of my favorite ways to use it is simply mixed with some Sriracha for a quick stir-fry sauce. Delicious.

For this yummy grain bowl, I decided to doctor up my beloved Hoisin sauce with soy sauce and rice vinegar to make it into more of a pourable sauce. Then I drizzled it over some crispy tofu, hearty brown rice, and quickly cooked vegetables. One of my favorite quick and easy meatless meals.

Looking for an Asian bowl with a different protein option? Try these Korean Beef Bowls or Crispy Salmon Rice Bowl

Tofu bowls with broccoli, carrots, celery, red peppers, and brown rice drizzled with hoisin sauce.

Ingredients for Hoisin Tofu Vegetable Bowls

There are lots of different ways you can make these tofu bowls, here are the basics:

  • Tofu: This recipe will work with any type of tofu, although I prefer extra firm since it gets the crispest. If you are short on time, look for baked tofu, which has already been pressed and seasoned. If you aren't a fan of tofu, swap in seitan, tempeh, or another plant-based protein. 
  • Vegetables: Any veggies can be used in this easy tofu bowl. This recipe uses broccoli, carrots, celery, and bell peppers but feel free to swap in whatever vegetables you have on hand. Other delicious options include cauliflower, green beans, sugar snap peas, cabbage, or butternut squash.
  • Grain: I always have frozen brown rice in the freezer, so when I need a quick whole grain that's what I am reaching for. However, you could swap in quinoa, farro, couscous, or barley. Noodles would also be delicious with rice noodles, soba noodles, edamame noodles, or even zucchini noodles. 
  • Sauce: To bring everything together, the sauce is essential. This recipe has a sauce made with hoisin, soy sauce, and rice vinegar. Teriyaki sauce would be delicious. In a pinch, just use some soy sauce and Sriracha.

Does tofu have to be pressed?

If you want crispy tofu, then one of the best ways to accomplish that is with a tofu press. Essentially when you press tofu, you remove the moisture from the tofu, making it much easier to crisp. There are basically two ways to press tofu and both work really well. 

  • Tofu press: A tofu press is a simple kitchen tool that makes it easier to press all that moisture out of the tofu. Essentially it is a plastic or metal tool that presses the tofu down.  It has an area for the liquid to drain out underneath.  They are relatively inexpensive and if you eat tofu often, it's a great tool to have on hand.
  • Something heavy: Another way to get all that moisture out of your block of tofu is simply to wrap it in a towel or paper towels and put something heavy on top. For example, wrap the tofu in a kitchen towel on a plate. Place a heavy cast-iron skillet on top. Let it sit for 15-20 minutes to press out the excess moisture. 

What's the best way to make crispy tofu?

There are lots of tricks to make crispy tofu, but there are two steps that ensure you will get crispy tofu every time. The first is to always press the tofu before frying it. This removes the excess moisture in the tofu and is essential for a crispy piece of tofu.

The second secret is using cornstarch. Cornstarch will coat the tofu, draw out any excess moisture, and give it a nice crispy exterior. It is the easiest way to get that crispy browned exterior without deep frying. 

Hoisin tofu with brown rice, broccoli, carrots, celery, and red bell peppers in a bowl with chopsticks and sesame seeds on the side.

Frequently Asked Questions

Here are some of the questions readers have asked about these hoisin tofu bowls. 

Is hoisin sauce vegan? What is it made of?

Most store-bought hoisin sauce is vegan. It is made with fermented soybean paste, soy sauce, sugar, sesame paste, garlic, and spices.  There are also many homemade versions out there that give you better control of the ingredients if you want a more natural, healthy option.

Can this be made with tempeh or seitan?

Absolutely! If you aren't a fan of tofu or have another plant-based protein in the fridge, those will work as well. Tempeh and tofu do not need to be pressed or coated in cornstarch before being cooked. 

Can this be made in the air fryer?

Tofu and vegetables come out great in the air fryer. Follow the same steps for the tofu, pressing out the moisture and coating in cornstarch, salt, and pepper.  Then toss with half of the sesame oil and place in a single layer in the air fryer. Cook for 10 minutes at 400 degrees. Shake the basket and cook for an additional 5 minutes.

For the vegetables, coat them with the remaining sesame oil. Place them in the air fryer in a single layer. Cook at 400 degrees for 4 minutes. Shake the basket and then cook another 4 minutes or until tender-crisp. 

More Delicious Tofu Recipes

The Recipe
Hoisin tofu with broccoli, carrots, peppers, and green onions over brown rice with hoisin sauce drizzled on top.

Hoisin Tofu Bowl

372 CAL 57g CARBS 10g FAT 16g PROTEIN
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  • 1 cup brown rice
  • 1/4 cup hoisin sauce
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. rice vinegar
  • 14 oz. extra firm tofu
  • 1 tbsp. cornstarch
  • 2 tsp. sesame oil
  • 2 cups broccoli florets
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 red bell pepper, sliced
  • 4 green onions, sliced
  • 1/3 cup water

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Prepare the rice according to package directions. Meanwhile stir together the hoisin sauce, soy sauce, and rice vinegar. For a spicy version add some Sriracha or chili garlic paste.


Press out the extra liquid from the tofu using a press or paper towels. Then cut the tofu into small cubes, about 3/4-1 inch squares. Toss with cornstarch and season lightly with salt and pepper.


Heat the sesame oil over medium high heat. Add the tofu in a single layer and let cook for 3-5 minutes until browned and crispy. Flip and cook on remaining sides. Remove from the pan and set aside.


Add the vegetables to the pan and cook for 2 minutes, stirring often. Add the water and cover. Cook, shaking the pan a couple of times to prevent sticking, and cook for 4-5 minutes until vegetables are tender but still bright in color. Open and drain any remaining liquid.


Top the rice with the vegetables and tofu. Drizzle with hoisin sauce.

Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 372
Calories from Fat 92
% Daily Value *
Total Fat 10g
Saturated Fat 1g
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Cholesterol 1mg
Sodium 454mg
Total Carbohydrate 57g
Dietary Fiber 6g
Sugars 9g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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