Sriracha Tofu Bowl
This high protein, high volume bowl is simple & delicious! Recipe makes 2, so share with a friend or use the leftovers for a meal prep!
You'll need:
For the bowl:
- Rice
- Extra Firm Tofu
- Red Bell Pepper (1)
- Carrots (2)
- Cucumber (1)
- Scallions (3-4)
- Cilantro
- Sesame Seeds
- Salt
- Pepper
For the Sauce:
- Aminos (4tbsp)
- Peanut Butter (2tbsp)
- Rice Vinegar (3tsp)
- Sesame Oil (2tsp)
- Honey or Maple Syrup (dash)
- Sriracha (to taste)
- Garlic Powder (to taste)
- Water - for consistency
To Make:
- Prep veggies. Slice bell pepper. Shave carrots. Dice cucumber. Chop scallions & cilantro.
- Cook rice.
- Prep & cook tofu & peppers. Press & dice tofu. Toss in aminos, EVOO, cornstarch, and garlic powder. Place on an oiled pan & fry, stirring occasionally. Once the tofu is starting to brown and look crispy, add bell peppers and continue to cook for 5ish min.
- Pickle cucumbers. Toss the chopped cucumbers with a heavy drizzle of rice vinegar, salt, and pepper. Let sit while everything cooks- stirring occasionally.
- Make sauce. Combine aminos, peanut butter, rice vinegar, sesame oil, sriracha (if desired), garlic powder. Add water little by little until sauce is at a drizzling consistency.
- Finish tofu & peppers. Once cooked, toss tofu and peppers in a small amount of the sauce (the rest will be used on top).
- Assemble Bowl. Start with rice and add tofu & peppers, carrots, cucumbers, scallions, cilantro, and sesame seeds. Pour as much sauce you want over the bowl.
ENJOY!