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!

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

This recipe is very easy and quick to put together in less than 15 minutes. The sauce is made with just 3 ingredients - tamari, sesame oil and Sriracha sauce. Although it is so simple, the flavor is well balanced with umami, rich sesame aroma and the 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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• Spicy Sriracha Tofu Bowl

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!

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
• Mixed greens, packed
• 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, gently tossing 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.

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