Crunchy Chili Tofu Rice Bowls

Tofu is a staple in many vegetarian and vegan diets, and for good reason. Made from soybeans, it is a rich source of plant-based protein, containing all nine essential amino acids. Beyond its protein content, tofu is low in calories and packed with nutrients such as iron, calcium, and magnesium. This makes it an excellent choice for individuals looking to maintain a balanced diet.

Discover the vibrant flavors of Crunchy Chili Tofu Rice Bowls, a must-try for vegetarian cuisine enthusiasts. This dish features crispy tofu, colorful vegetables like bell peppers and broccoli, and a zesty sauce that ties it all together. Easy to make, it’s perfect for both seasoned cooks and beginners. Packed with protein and nutrients, these bowls are a delicious way to enjoy healthy eating. Embrace the joy of cooking and savor this delightful meal!

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Ingredients

For the Tofu:

14 oz firm tofu, drained and pressed

3 tablespoons cornstarch

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

3 tablespoons vegetable oil (for frying)

For the Stir-Fry:

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon sriracha (adjust to taste)

For the Rice:

2 cups cooked jasmine rice (or brown rice)

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or basil (for garnish)

Instructions

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, combine cornstarch, garlic powder, chili powder, smoked paprika, salt, and pepper. Toss the tofu cubes in the mixture until coated evenly.

Fry the Tofu: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the coated tofu cubes in a single layer and fry until golden and crispy, about 4-5 minutes per side. Remove from heat and set aside on a paper towel-lined plate to drain.

Stir-Fry the Vegetables: In the same skillet, add sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for about 5-6 minutes until the vegetables are tender but still crisp.

Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha. Pour this sauce over the stir-fried vegetables and toss to coat.

Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice. Top with the crunchy tofu and stir-fried vegetables. Sprinkle sesame seeds and garnish with chopped green onions and fresh cilantro or basil.

Serve and Enjoy: Serve your crunchy chili tofu rice bowls warm, and enjoy the delightful combination of textures and flavors!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4