New year, new tofu recipe! I know I’ve been MIA for awhile, but I have sooo many updates to share. First of all, with 2021 in full swing, I have an altered blog posting schedule. Instead of every Friday, there will be a new recipe every other Tuesday. The reason for this change is because I’ve adopted a few new endeavors that I’m super excited about.
Under The Cashew Cutie, I’ve obtained a license to sell my vegan baked goods from home! This is my DREAM, and I truly can’t believe it became possible during a pandemic. Who’d’ve thought?? So, I’m trying my best to balance both blogging and baking, which I wasn’t admittedly very good at the last few months.
But I’m back! And I’m having so much fun coming up with more savory, gluten-free inclusive recipes to share with you all. If you’re on TikTok — or really anywhere on the internet — odds are you’ve seen chefs and bloggers alike making tofu…..meaty. I’m incredibly late to this BUT better late than never.
Lately, for some reason, I’ve been really wanting Flame Broiler. And I, like, never have Flame Broiler….I wanted to try out this technique to make my own version of their chicken bowl! I love finding ways to recreate restaurant food at home, like my at-home Taco Bell Crunchwrap, so this recipe was another goal to cross off my list.
The trick is to freeze your tofu, and the result is a thicker, more textured piece of tofu. It definitely resembles the feel of chicken, which is perfect for this bowl. The tofu is frozen overnight and thawed the day you want to prepare it. Once it’s thawed, you press it like usual to drain it of its moisturize.
Afterwards, for a crisp outer texture, you can coat the tofu pieces in flour before cooking. Since I’m doing a Flame Broiler inspired bowl, I add teriyaki sauce to the tofu pieces. It’d be equally delish with barbecue sauce, sweet and sour, or breaded and fried. After the tofu is cooked, I’m ready to assemble! The beauty of these kinds of meals is how customizable they are. I’m having brown rice, steamed carrots, and sauteed baby bella mushrooms in my bowl. But you can shake it up to your liking, and adjust based on the type of bowl you’re making.
This meal definitely satisfied my odd Flame Broiler craving, and I hope you all enjoy. Now, I really don’t want to cook tofu any other way. And I wanted to say thanks for everyone that stuck with me in 2020, and are choosing to follow me through for the years to come!
Copycat Flame Broiler Tofu Bowl Recipe
Copycat Flame Broiler Tofu Bowl
- ½ block extra firm tofu frozen overnight, thawed, and pressed
- ¼ cup cornstarch or flour
Optional Bowl Additions
- ½ cup cooked brown rice
- 1 carrot peeled, chopped, and steamed
- ½ cup baby bella mushrooms sauteed
- ½ teriyaki sauce any kind
- sesame seeds for topping
- Take ½ a block of extra-firm tofu (I like to use sprouted), and slice in cubes. Leave in the freezer overnight
- After 24 hours in the freezer, thaw the tofu at room temperature until soft
- Once soft, press the tofu cubes as you normally would — you can use paper towels, a clean cloth, or whatever method you prefer
- After thoroughly drying the tofu, lightly coat the cubes in cornstarch (or flour)
- Heat up your pan and some oil, and carefully fry the tofu cubes
- After the tofu is golden brown on all sides, add in your sauce and simmer for a couple minutes until the tofu is evenly coated
- Assemble your bowl with your favorite veggies, and enjoy!
- This tofu technique works if you want slices, too! Just make sure to cut the tofu at least into smaller sections before freezing
- For the true Flame Broiler experience, use steamed carrots and cabbage, and white or brown rice (extra teriyaki sauce, please!)