Tofu Vegan Islington: Crispy Tofu Bowl Recipe

This crispy tofu bowl is a plant-based take on the vibrant, globally inspired cooking that made Islington’s dining scene famous. Firm tofu is pressed, coated in a savory-spiced cornstarch crust, and pan-fried until golden, then tossed in a sticky ginger-sesame glaze. Served over rice with quick-pickled vegetables, it delivers the deep umami and satisfying crunch you crave from a takeaway, but with simple ingredients and a straightforward method that works any night of the week.

Ingredients

1 block (14–16 oz / 400–450 g) extra-firm tofu
3 tablespoons (45 ml) low-sodium soy sauce or tamari
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (15 g) grated fresh ginger
2 cloves garlic, minced
2 tablespoons (30 ml) maple syrup or agave
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 g) cornstarch, plus 3 tablespoons (24 g) for coating
1 teaspoon (5 g) smoked paprika
1/2 teaspoon (1 g) garlic powder
1/2 teaspoon (1 g) onion powder
1/4 teaspoon (0.5 g) black pepper
2 tablespoons (30 ml) neutral oil (like canola or sunflower), divided
2 cups (370 g) cooked jasmine or basmati rice
1 cup (150 g) shredded red cabbage
1 large carrot, julienned (about 1 cup / 110 g)
1/4 cup (60 ml) rice vinegar (for pickling)
1 tablespoon (15 ml) maple syrup (for pickling)
1/2 teaspoon (2.5 g) salt (for pickling)
2 green onions, sliced, for garnish
1 tablespoon (15 g) sesame seeds, for garnish

Instructions

Press the tofu: wrap the block in a clean kitchen towel or paper towels, place a heavy skillet on top, and let sit for 15 minutes. This removes excess water, helping the tofu crisp up.
While the tofu presses, make the quick pickles: in a small bowl, combine the 1/4 cup (60 ml) rice vinegar, 1 tablespoon (15 ml) maple syrup, and 1/2 teaspoon (2.5 g) salt. Add the shredded cabbage and julienned carrot. Toss to coat, then set aside.
In a small bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, minced garlic, maple syrup, rice vinegar, and 1 teaspoon (5 g) cornstarch. This is your glaze.
Cut the pressed tofu into 1-inch (2.5 cm) cubes. In a shallow dish, mix the 3 tablespoons (24 g) cornstarch with the smoked paprika, garlic powder, onion powder, and black pepper. Toss the tofu cubes in the cornstarch mixture until evenly coated.
Heat 1 tablespoon (15 ml) of neutral oil in a large nonstick skillet over medium-high heat. Add half the tofu cubes in a single layer. Cook for 5–7 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a plate. Repeat with the remaining oil and tofu.
Reduce the heat to medium-low. Pour the glaze into the skillet. It will bubble and thicken quickly. Return the tofu to the pan and toss to coat each piece in the glaze. Cook for 1–2 minutes until the glaze clings and turns sticky.
Serve the crispy tofu over the cooked rice, with the pickled vegetables on the side. Garnish with sliced green onions and sesame seeds.

Tips

Don’t skip the pressing step. Even extra-firm tofu holds a lot of water; pressing it for 15 minutes makes a noticeable difference in crispiness. If you’re short on time, you can press it for 5 minutes, but the texture will be softer.
Use a nonstick or well-seasoned cast-iron skillet. The cornstarch coating can stick to regular stainless steel. Also, avoid overcrowding the pan—cook the tofu in batches so it browns instead of steaming.
For a gluten-free version, use tamari (already GF) and ensure your cornstarch is certified GF. The rest of the ingredients are naturally gluten-free.
If you prefer a spicier kick, add 1/2 teaspoon of chili flakes or a teaspoon of sriracha to the glaze.

Serving Suggestions

This bowl is a complete meal on its own, but you can round it out with steamed bok choy or edamame on the side. For a low-carb option, serve the tofu over cauliflower rice or a bed of mixed greens instead of jasmine rice. A drizzle of extra sriracha or a squeeze of lime brightens the flavors nicely.

Variations

Swap the rice for noodles: toss the glazed tofu with cooked soba or udon noodles and a handful of stir-fried vegetables.
Make it a wrap: tuck the tofu, pickled vegetables, and fresh cilantro into a warm tortilla or lettuce cup.
Try a different glaze: replace the ginger-garlic with a peanut sauce (peanut butter, soy sauce, lime, and maple syrup) for a Thai-inspired twist.
If you’re not vegan, you can use honey instead of maple syrup in the glaze.

Storage and Reheating

Store the tofu, rice, and pickles separately in airtight containers in the refrigerator for up to 4 days. The pickles will stay crisp for about 3 days. To reheat, warm the rice and tofu in a skillet over medium heat for 5–7 minutes, or in the microwave for 2–3 minutes. The tofu will lose some of its crispness upon reheating, so for the best texture, reheat it in an air fryer at 375°F (190°C) for 3–4 minutes. The pickles should be served cold, not reheated.

Frequently Asked Questions

Can I use silken or soft tofu? No, silken tofu is too delicate and will fall apart during frying. Extra-firm or firm tofu is essential for this recipe. If you only have medium-firm, press it longer (30 minutes) and handle it gently.

Why is my tofu not crispy? The most common reasons are: not pressing the tofu long enough, overcrowding the pan, or using too low a heat. Make sure the oil is hot before adding the tofu, and give it space to brown without steaming.

Can I bake the tofu instead of pan-frying? Yes. Preheat your oven to 425°F (220°C) and bake the coated tofu on a parchment-lined baking sheet for 25–30 minutes, flipping halfway. Toss with the glaze after baking.

What can I use instead of cornstarch? Potato starch or arrowroot powder work equally well. All-purpose flour will also work, but it will give a slightly heavier, less crispy crust.

Is this recipe gluten-free? It can be. Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free. All other ingredients are naturally gluten-free.

How do I make the glaze less sweet? Reduce the maple syrup to 1 tablespoon (15 ml) and add an extra teaspoon of rice vinegar to balance the flavors.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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