These Spicy Sriracha Tofu Rice Bowls (air fryer or oven directions) make a flavorful protein-packed meatless meal that comes together quickly!
Sriracha Tofu Rice Bowls
If you like spicy food, I bet you’ll like these Sriracha Tofu Rice Bowls. Lately, I have loved tofu in my dishes – it’s a great source of protein and low in fat. I have always tried to incorporate it into my diet at least a few times a month just to mix things up. Tofu is a great blank slate and super versatile since it soaks up the flavors of anything you marinate it in – sort of like the vegetarian’s chicken. : ) If you’re interested in experimenting more with tofu, see more tofu recipes like my Kung Pao Tofu.
How To Make Sriracha Tofu
I cook the tofu for these spicy tofu bowls in the air fryer to get it extra crispy. If you don’t have an air fryer, you can also bake it in the oven. You’ll want extra firm tofu for this dish, but you can also use firm. Extra firm tofu holds its shape the best, so it won’t fall apart when cooking.
How do you press the tofu to get the liquid out?
The most important thing to do to ensure crispy tofu is to squeeze out all the liquid! To get all the water out of the tofu before cooking, just put it between some paper towels or tea towels and press to release the water.
Variations:
- Swap the tofu with chicken or shrimp.
- If you don’t have an air fryer, bake the tofu in the oven at 400 degrees for 25 minutes.
- Sub coconut aminos or soy sauce for tamari.
- Use plain white sesame seeds or omit them if you can’t find multi-colored.
- Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
More Asian Rice Bowls Recipes You’ll Love:
- Shrimp Dumpling Rice Bowls
- Slow-Cooker Banh Mi Rice Bowls
- Korean Beef Rice Bowls
- Spicy Tuna Poke Bowls
- Honey Sriracha Chicken and Broccoli Meal Prep Bowls
Spicy Sriracha Tofu Rice Bowls
Ingredients
- 14 oz extra firm tofu, drained
- 1 tablespoon plus 2 teaspoons gluten-free Tamari, (or soy sauce) divided
- 4 teaspoons sriracha, divided
- 1 tablespoon sesame oil, divided
- 1 medium scallion, chopped, white and green parts separated
- 2 teaspoons Thai sweet chili sauce
For Serving:
- 1 cups cooked brown rice
- 1/2 cup warmed shelled edamame
- 1/2 teaspoon multi color sesame seeds
Instructions
- Place tofu block between some paper towels and press to absorb extra water.
- Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.
- In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.
Air Fryer directions:
- Spray the air fryer basket with oil.
- Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.
Oven directions:
- Bake in a preheat oven 400F about 25 minutes, turning halfway.
To Finish (air fryer or oven):
- While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.
- When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.
Last Step:
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Equipment
Notes
Variations:
- Swap the tofu with chicken or shrimp.
- If you don’t have an air fryer, bake the tofu in the oven at 400 degrees for 25 minutes.
- Sub coconut aminos or soy sauce for tamari.
- Use plain white sesame seeds or omit them if you can’t find multi-colored.
- Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
