Sriracha Tofu Rice Bowls
If you like spicy food, I bet you’ll like these Sriracha Tofu Rice Bowls. Lately, I have loved tofu in my dishes – it’s a great source of protein and low in fat. I have always tried to incorporate it into my diet at least a few times a month just to mix things up. Tofu is a great blank slate and super versatile since it soaks up the flavors of anything you marinate it in – sort of like the vegetarian’s chicken. : ) If you’re interested in experimenting more with tofu, see more tofu recipes like my Kung Pao Tofu.
How To Make Sriracha Tofu
I cook the tofu for these spicy tofu bowls in the air fryer to get it extra crispy. If you don’t have an air fryer, you can also bake it in the oven. You’ll want extra firm tofu for this dish, but you can also use firm. Extra firm tofu holds its shape the best, so it won’t fall apart when cooking.
How do you press the tofu to get the liquid out?
The most important thing to do to ensure crispy tofu is to squeeze out all the liquid! To get all the water out of the tofu before cooking, just put it between some paper towels or tea towels and press to release the water.
Variations:
Swap the tofu with chicken or shrimp. If you don’t have an air fryer, bake the tofu in the oven at 400 degrees for 25 minutes. Sub coconut aminos or soy sauce for tamari. Use plain white sesame seeds or omit them if you can’t find multi-colored. Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
More Asian Rice Bowls Recipes You’ll Love:
Shrimp Dumpling Rice Bowls Slow-Cooker Banh Mi Rice Bowls Korean Beef Rice Bowls Spicy Tuna Poke Bowls Honey Sriracha Chicken and Broccoli Meal Prep Bowls
