Description
Delightful Sriracha Tofu Bowls that combine spicy Sriracha with baked tofu and fresh vegetables, perfect for busy weeknights or leisurely meals.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the Sriracha sauce, soy sauce, and sesame oil until well combined.
- Toss the cubed tofu in the sauce mixture until well coated.
- Spread the coated tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through.
- In four serving bowls, layer the cooked rice, steamed broccoli, and shredded carrots.
- Add the baked Sriracha tofu on top, then top with sliced avocado, chopped green onions, and sesame seeds. Serve warm.
Notes
For an extra pop of flavor, squeeze fresh lime juice over the bowls before serving. Customize with different vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg