Spicy Sriracha Tofu Rice Bowls
These Spicy Sriracha Tofu Rice Bowls make a flavorful protein-packed meatless meal that comes together quickly!
extra firm tofu
plus 2 teaspoons gluten-free Tamari
((or soy sauce) divided)
(chopped, white and green parts separated)
Thai sweet chili sauce
cooked brown rice
warmed shelled edamame
multi color sesame seeds
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.
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.
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.
Blue Smart Points:
Green Smart Points:
Purple Smart Points:
Printed from Skinnytaste: https://www.skinnytaste.com/sriracha-tofu/