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    Home » Main Recipes

    Spicy Sriracha Tofu Bowl

    Published: Nov 22, 2022 by Natsuko · This post may contain affiliate links · Leave a Comment

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    This spicy Sriracha tofu bowl has firm tofu cubes tossed in delicious spicy sauce, served with edamame, rice and salad leaves. Enjoy this plant protein packed meal on any occasion!

    Jump to Recipe Print Recipe
    spicy sriracha tofu bowl recipe

    I love using tofu in my recipe since it is a great source of protein while being low in fat. I use tofu a lot in the miso soups but using it as a main dish protein has also been a great way to mix things up. 

    This recipe is quick and easy to put together in less just 20 minutes, making it perfect for weekday dinners. The sauce is made with just 3 ingredients - tamari, sesame oil and Sriracha sauce. Although it is so simple, there is a perfect balance of umami, savory flavor, and spiciness.

    Sprinkling a small amount of starch allows the tofu to brown nicely and thickens the sauce slightly at the end. Once the tofu is cooked, all you need to do is to assemble them together with rice, salad leaves in a bowl. Don't forget the edamame on top for a bit of crunchiness. They give a nice color pop as well!

    Jump to:
    • Tips for making spicy Sriracha tofu bowl
    • Ingredients for this recipe
    • How to make spicy Sriracha tofu bowl
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    • Recipe

    Tips for making spicy Sriracha tofu bowl

    For this recipe, the most important thing is to let the excess liquid out of tofu. This is my number one tip to avoid a soggy mess in the pan. You can simply pat down with paper towels to get the moisture out. Also the key is to use ‘firm’ tofu instead of soft tofu as they tend to retain less water inside. 

    While cooking the tofu, try not to touch too often as they are delicate!

    spicy sriracha tofu bowl recipe

    Ingredients for this recipe

    • Tamari
    • Sesame oil
    • Sriracha sauce - I love this brand
    • Extra firm tofu
    • Salt
    • Potato starch - tapioca or corn starch work as well
    • Olive oil
    • Mixed greens
    • Cooked rice
    • Shelled edamame - frozen shelled edamames are very handy!

    How to make spicy Sriracha tofu bowl

    1. Combine the tamari, sesame oil and Sriracha together in a small cup. Set aside.

    2. Cut the tofu into an inch size cubes and pat dry well with paper towels. Sprinkle the salt and potato starch evenly on tofu.

    3. Heat up some oil in a pan. Cook the tofu, tossing gently with a turner.

    4. Once the tofu starts to brown, add in the seasoning mix and toss gently.

    5. Arrange the salad leaves and rice in bowls. Top with cooked tofu and edamame. Sprinkle sesame and drizzle more Sriracha sauce if you like.

    Tofu being cooked in a pan.
    Cooked tofu in a pan.

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    Recipe

    spicy sriracha tofu bowl recipe

    Spicy Sriracha Tofu Bowl

    This spicy Sriracha tofu bowl has firm tofu cubes tossed in delicious spicy sauce, served with edamame, rice and salad leaves. Enjoy this plant protein packed meal on any occasion! This recipe is gluten-free and vegan.
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    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main
    Cuisine Japanese inspired
    Servings 2 servings
    Calories 459 kcal

    Ingredients
     
     

    • 1 tablespoon tamari soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon Sriracha sauce
    • 14 ounces extra firm tofu
    • 1 tablespoon potato starch or corn/ tapioca starch
    • ¼ teaspoon salt
    • 1 tablespoon olive oil
    • 2 cups mixed greens packed
    • 1½ cup cooked rice
    • ½ cup shelled edamame

    Optional toppings

    • Toasted sesame black, white, or mixed
    • Sriracha sauce to drizzle
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    Instructions
     

    • Combine the tamari, sesame oil and Sriracha together in a small cup. Set aside.
    • Cut the tofu into an inch-size cubes and pat dry well with paper towels. Sprinkle salt and potato starch evenly on tofu.
    • Heat up the olive oil in a pan. Cook the tofu, tossing gently with a turner.
    • Once the tofu starts to brown, add in the seasoning mix and toss gently.
    • Arrange the salad leaves and rice in bowls. Top with cooked tofu and edamame. Sprinkle sesame and drizzle more Sriracha sauce if desired.

    Notes

    While cooking the tofu, try not to touch too often as they are delicate.

    Nutrition

    Serving: 1bowlCalories: 459kcalCarbohydrates: 48gProtein: 23gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 1104mgPotassium: 651mgFiber: 3gSugar: 3gVitamin A: 465IUVitamin C: 14mgCalcium: 114mgIron: 4mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Tried this recipe?Mention @platesbynat or tag #platesbynat!

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    Natsuko Tiong, author of food blog: Plates by Nat

    Hi I’m Natsuko – recipe developer, writer, and photographer behind this blog. Made in Japan, based in Colorado US. Favorite things include peanut butter, matcha, and traveling!

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