Name: Sriracha Tofu Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 block firm tofu, pressed and cubed; 2 tablespoons Sriracha sauce; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 cups cooked rice (white or brown); 1 cup steamed broccoli; 1 cup shredded carrots; 1 avocado, sliced; Green onions, chopped (for garnish); Sesame seeds (for garnish)

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Spicy Sriracha Tofu Bowls garnished with fresh vegetables and herbs

Savoring the Flavor of Sriracha Tofu Bowls

Sriracha Tofu Bowls are a delightful and satisfying meal that combines the rich flavors of spicy Sriracha with the wholesome goodness of fresh vegetables and perfectly baked tofu.

This dish is not only simple to prepare but also incredibly versatile, making it a favorite for busy weeknights or leisurely weekend meals.

The layers of crispy tofu, vibrant veggies, and creamy avocado create a colorful and flavorful explosion that will leave your taste buds dancing. So, let’s get cooking and whip up these delicious bowls!

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 400
Protein: 15 grams
Carbohydrates: 55 grams
Fat: 17 grams
Fiber: 8 grams
Sugar: 2 grams
Sodium: 480 mg

Why I Love This Sriracha Tofu Bowls

I absolutely adore this Sriracha Tofu Bowls recipe because it’s a fantastic harmony of flavors and textures. The crispy tofu has a delightful crunch, while the fresh veggies add a refreshing crunch.

The spicy Sriracha gives it just the right kick, making it both comforting and invigorating. Plus, it’s super easy to prepare, which means I can throw it together even on my busiest days.

It’s a meal that fits perfectly for a cozy weeknight dinner or for impressing friends at a weekend gathering. Every bite feels like a little celebration!

Ingredients

1 block firm tofu, pressed and cubed
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cups cooked rice (white or brown)
1 cup steamed broccoli
1 cup shredded carrots
1 avocado, sliced
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

How to Make Sriracha Tofu Bowls

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to get it nice and hot for baking the tofu.

Step 2: Prepare the Sauce

In a medium bowl, whisk together the Sriracha sauce, soy sauce, and sesame oil until well combined.

Step 3: Coat the Tofu

Toss the cubed tofu in the sauce mixture until every piece is well coated and flavorful.

Step 4: Bake the Tofu

Spread the coated tofu evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the tofu is golden and crispy, turning halfway through for even cooking.

Step 5: Assemble the Bowls

In four serving bowls, layer the cooked rice, steamed broccoli, and shredded carrots.

Step 6: Top It Off

Add the baked Sriracha tofu on top of the layers. Finish by topping with sliced avocado, chopped green onions, and a sprinkle of sesame seeds. Serve warm and enjoy!

Tips & Variations

Enhance the Flavor: For an extra pop, squeeze fresh lime juice over the bowls before serving.
Customizable Veggies: Feel free to swap in other veggies like bell peppers, snap peas, or spinach based on what you have on hand!
Diet-Friendly: To make this recipe gluten-free, use tamari instead of soy sauce.
Spice Level: If you prefer it mild, reduce the Sriracha or even try sweet chili sauce for a different flavor.

Delicious Variations

Veggie Stir-Fry: A quick stir-fry with your choice of vegetables and a flavorful sauce.
Quinoa Bowls: Substitute rice with cooked quinoa and add your favorite toppings.
Chickpea Salad: A protein-packed salad featuring chickpeas, herbs, and a tangy vinaigrette.
Lentil Curry: A warm, hearty curry made with lentils, coconut milk, and spices.

Serving Suggestions for Sriracha Tofu Bowls

Serve these bowls warm, right after assembling for the best texture and flavor. They make an excellent lunch or dinner and are perfect to enjoy with a refreshing drink, like a sparkling water with lime.

If you’re looking to complement this meal, a side of crispy spring rolls pairs beautifully and enhances the Asian-inspired theme.

Storage and Leftovers

You can store leftover Sriracha Tofu Bowls in an airtight container in the refrigerator for up to 3-4 days.

If you want to freeze portions, keep the tofu and vegetables separate from the rice, and they’ll stay fresh for up to 2 months. To reheat, simply warm in a skillet or microwave until heated through.

Helpful Questions

Can I use different types of tofu?
Yes! While firm tofu works best for a crispy texture, you can use extra-firm or soft tofu if that’s what you have.
What if I don’t have Sriracha?
You can replace it with another hot sauce or chili paste, or use sweet chili sauce for a milder flavor.
Can I add more vegetables?
Definitely! Feel free to customize with any of your favorite veggies. Just make sure to cook them until they’re tender.
Is this recipe suitable for meal prep?
Yes! These bowls are perfect for meal prepping. Just keep the rice and veggies separate from the tofu until ready to serve.
How can I make this dish lower in carbs?
Swap the rice for cauliflower rice or skip the carbs entirely and serve on a bed of greens instead!

Enjoy crafting your Sriracha Tofu Bowls – they’re sure to become a staple in your meal rotation!