Crispy glazed tofu with wok-tossed greens and rice

cripsy glazed tofu 45 angle

This recipe is all about one of my favourite high-protein ingredients: tofu. Tofu can divide people and you may think “you either love it or hate it”. But I say “you either know how to cook it or you don’t (yet)” so this is what today’s recipe is about. I want to show you one of the many, many ways you can make tofu delicious.

Although I’d happily snack on a bowl of these crispy, sweet, salty, glazed, delicious tofu cubes on their own… I thought I’d also show you how to make a proper meal out of it by adding some wok-tossed greens and rice.

If you’re already into tofu or want to explore other ways to cook tofu, try it as part of a Vegan Breakfast Burrito .

Happy cooking and don’t forget to tag me on Instagram @nothangryanymore with your creations. I’d love to see them!

Annick x

cripsy glazed tofu 45 angle

Crispy glazed tofu with wok-tossed greens and rice

A delicious and easy way to cook tofu. Paired with greens and rice – this meal makes the perfect lunch or dinner.
5 from 4 votes

(Click on the stars to vote!)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Main Course
Servings 2 servings


  • Wok (preferred) but a large fry pan works too



  • 130 g white medium grain rice
  • 200 g water
  • 1 pinch salt


  • 375 g firm tofu
  • 20 g cornstarch
  • 1/2 tsp allspice
  • 1 pinch salt
  • 1 tbsp sunflower oil

Tofu Glaze

  • 30 g rice malt syrup
  • 1 tbsp toasted sesame oil (about 10g)
  • 1/2 tbsp rice wine vinegar (about 5g)
  • 1 tbsp tamari (can sub. with soy sauce) (about 10g)


  • 1 pak choy washed and chopped into mouthsized pieces
  • 75 g snow peas top/tailed and cut in half


  • 1 spring onion chopped
  • sesame seeds
  • chili flakes (optional)



  • Thoroughly rinse the rice and add it into a pot together with the water and salt. Bring to the boil, stirring occasionally. Once the water is boiling, reduce the heat, cover the pot with a lid and let it simmer for 15 minutes or until the water is absorbed and the rice is cooked.
    If needed, add a splash more water until the rice is al dente. Keep the rice covered until the rest of the meal is cooked. Then fluff with a fork before serving.

Tofu and Glaze

  • While the rice is cooking, pat the tofu dry with a paper towel and cut it into 1cm cubes.
  • Into a shallow bowl or plate, add the cornflour, salt and allspice and mix. Then add the tofu and cover it with the cornflour. Try to get all 6 sides of the cubes covered with some cornflour.
  • Heat up the wok and add 1 tbsp sunflower oil. Then add the tofu and fry it until crisp and golden.
  • While the tofu is cooking, add the rice malt syrup, sesame oil, rice wine vinegar and tamari into a bowl. As soon as the tofu is crispy and golden, add it into the bowl and let it sit with the glaze while you prepare the greens.


  • As soon as the tofu is done and mixed in with the glaze, add the cut pak choy and halved snow peas into the wok and cook them for about 2 minutes, tossing the wok frequently to make sure they don't stick or burn.

How to serve/Toppings

  • Into a bowl, add the rice, greens and the glazed tofu. Top with chopped spring onion, sesame seeds and chili flakes. Enjoy!
Keyword pak choy, rice, sesame, snow peas, tofu
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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