Spicy Sriracha Tofu Rice Bowls

Name: Spicy Sriracha Tofu Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 14 oz extra firm tofu (drained); 1 tablespoon plus 2 teaspoons gluten-free Tamari ((or soy sauce) divided); 4 teaspoons sriracha (divided); 1 tablespoon sesame oil (divided); 1 medium scallion (chopped, white and green parts separated); 2 teaspoons Thai sweet chili sauce; 1 cups cooked brown rice; 1/2 cup warmed shelled edamame; 1/2 teaspoon multi color sesame seeds

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 2

Cost: $7.41 /serving

Author : Gina

asian tofu tofu

Ingredients

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14 oz extra firm tofu (drained)1 tablespoon plus 2 teaspoons gluten-free Tamari ((or soy sauce) divided)4 teaspoons sriracha (divided)1 tablespoon sesame oil (divided)1 medium scallion (chopped, white and green parts separated)2 teaspoons Thai sweet chili sauce1 cups cooked brown rice1/2 cup warmed shelled edamame1/2 teaspoon multi color sesame seeds

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Instructions

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Step 1

Place tofu block between some paper towels and press to absorb extra water.

Step 2

Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.

Step 3

In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.

Step 4

Spray the air fryer basket with oil.

Step 5

Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.

Step 6

Bake in a preheat oven 400F about 25 minutes, turning halfway.

Step 7

While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.

Step 8

When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.