The combination of tofu, broccoli slaw, and edamame makes for a satisfying and good-for-you Edamame & Crispy Tofu Bowl. And the tahini sauce and smoked almonds make it finger-licking delicious.

Tip: The more moisture you press out of the tofu, the faster it’ll crisp up.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 4


  • 1 14 oz. package extra-firm tofu
  • ¼ cup cornstarch
  • 2 Tbs. peanut oil (or other neutral oil like grapeseed, safflower, or sunflower)
  • 4 cups broccoli slaw (1 12 oz. bag)
  • 1 Tbs. reduced-sodium soy sauce
  • 1 cup cooked brown, red, or black rice
  • 1 cup shelled edamame, refrigerated or prepared from frozen
  • 2 Tbs. chopped smoked almonds
  • ½ cup Tahini Sauce (see recipe)


  1. Cut the tofu into 4 slabs. Place the slabs on a sheet pan lined with a clean kitchen towel. Fold the towel over the tofu, top with another sheet pan, and weigh down by placing a large can or two on top. Allow the pressed tofu to drain for about 10 minutes.
  2. Spread the cornstarch out on a dry sheet pan. Gently pat the 2 largest sides of each drained tofu slab into the cornstarch. Cut each slab across the width, then cut each piece diagonally, to form 16 triangles.
  3. In a large nonstick pan over medium heat, heat the oil until shimmering. Fry the tofu until brown, 2–3 minutes per side. Remove to a paper-towel-lined sheet pan and let drain.
  4. Stir-fry the broccoli slaw in the same pan until hot, 1–2 minutes. Season with the soy sauce.
  5. Divide the slaw, rice, edamame, and tofu into 4 bowls. Top with the almonds. Serve with the sauce.

Tahini Sauce

Makes: ½ cup (8 Tbs.)


  • ¼ cup tahini or peanut butter
  • 2 Tbs. reduced-sodium soy sauce
  • 2 tsp. rice vinegar or cider vinegar
  • ½ tsp. maple syrup or honey
  • 1 clove garlic, finely grated or minced


  1. In a medium bowl, whisk all the ingredients together with 2 Tbs. water.

Nutrition Information

Per serving (1 bowl + 2 Tbs. sauce):

  • Calories: 440
  • Total fat: 24 g
  • Sat fat: 3.5 g
  • Carbs: 37 g
  • Fiber: 7 g
  • Total sugar: 4 g
  • Added sugar: 1 g
  • Protein: 22 g
  • Sodium: 490 mg

Photos: Kate Sherwood/CSPI.