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 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!
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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
- 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.
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Recipe
Spicy Sriracha Tofu Bowl
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
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
Nutrition
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.
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