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step 7 Cactus Club Crispy Tofu Bowl Recipe
Donny Enriquez

Cactus Club Crispy Tofu Bowl

A vegetarian copycat of the Cactus Club Crispy Tofu Bowl — golden pan-fried tofu tossed in a sweet and spicy gochujang glaze, served over seasoned jasmine rice with fresh vegetables and a bright ponzu-mirin dressing.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2
Course: Dinner cuisine, Main Course
Cuisine: Asian Fusion
Calories: 560
Ingredients Equipment Method Video Notes

Ingredients
  

Crispy Tofu
  • 300 g firm or extra-firm tofu pressed for 20–30 minutes
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup neutral oil canola or avocado, for frying
Sweet and Spicy Glaze
  • 1 tablespoon soy sauce
  • 2 tablespoons gochujang or chili garlic sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup for vegan
  • 4 teaspoons sesame oil
  • 2 tablespoons mirin
Bowl Base and Toppings
  • 1 cup jasmine rice cooked (seasoned with 1 teaspoon rice vinegar and a pinch of sugar)
  • 1/2 cup shredded iceberg lettuce and napa cabbage mixed
  • 1 ripe avocado diced
  • 2 tablespoons diced mango fresh or thawed from frozen
  • 2 tablespoons edamame beans
  • 3 small radishes thinly sliced
  • 1/2 cucumber sliced
  • 2 green onions sliced
Optional Garnishes
  • Pickled ginger
  • Radish sprouts
  • Black sesame seeds
Ponzu-Mirin Dressing
  • 1/2 cup warm water
  • 2 teaspoons soy sauce
  • 1/2 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon orange juice or a pinch of sugar
  • Optional: 1 teaspoon bonito flakes or a splash of bonito stock

Equipment

  • Large skillet (for frying tofu)
  • Small saucepan (for the glaze)
  • Mixing bowl (for tossing the tofu in glaze)
  • Small bowl (for the dressing)
  • Cutting board and sharp knife
  • Heavy pan or weight (for pressing the tofu)

Method
 

  1. Press the tofu for 20–30 minutes using paper towels and a heavy weight to remove excess moisture. Cut into 1-inch cubes.
  2. Toss the tofu cubes in cornstarch and salt until evenly coated.
  3. Heat the oil in a skillet over medium-high heat. Fry the tofu in a single layer, without crowding the pan, until golden and crisp on all sides. Remove and drain on paper towels.
  4. In a small saucepan, combine the soy sauce, gochujang, rice vinegar, honey, sesame oil, and mirin. Simmer over low heat, stirring occasionally, until thickened and glossy.
  5. Cook the jasmine rice according to package instructions, then mix in the rice vinegar and sugar.
  6. Prepare the vegetables: slice the cucumber and radishes, dice the avocado and mango, and shred the lettuce and cabbage.
  7. Whisk together the dressing ingredients in a small bowl, adding the bonito flakes or stock if using.
  8. Just before serving, toss the fried tofu in the glaze until fully coated.
  9. Assemble the bowl: rice at the base, shredded lettuce and cabbage next, then the glazed tofu and fresh toppings. Drizzle with the ponzu-mirin dressing and garnish with pickled ginger, radish sprouts, green onions, and sesame seeds.

Video

Notes

Press the tofu longer (up to 30 minutes) for a crisper result.
Toss the tofu in the glaze at the last minute so it doesn't turn soft.
For a lower-oil version, air fry the coated tofu at 400°F for 15–20 minutes, shaking the basket halfway through.
Store components separately and assemble just before eating for the best texture.
Nutrition information is an estimate and will vary based on exact ingredients and portion sizes.