Spicy Sriracha Tofu Rice Bowls
"These Zesty Sriracha Tofu Rice Bowls offer a delicious, protein-rich vegetarian dish that can be prepared in no time!"
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Ingredients
- 14 oz extra firm tofu
- 1 medium scallion
- 2 teaspoons Thai sweet chili sauce
- 1 cups cooked brown rice
- 1/2 cup warmed shelled edamame
- 1/2 teaspoon multi color sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon plus 2 teaspoons gluten-free Tamari
- 4 teaspoons sriracha
Equipment Needed
- Air Fryer
Instructions
- 1
Lay a block of tofu between a couple of paper towels and gently press to remove excess moisture.
- 2
Continue pressing until the tofu feels dry and no more liquid is released. Cut the block in half lengthwise, then chop into cubes.
- 3
In a sizable mixing bowl, combine 1 tablespoon of tamari, 2 teaspoons of sriracha, 2 teaspoons of sesame oil, and the chopped white parts of the scallions. Add the tofu cubes and let them marinate for 10 minutes.
- 4
Lightly coat the air fryer basket with cooking spray.
- 5
Arrange the marinated tofu in a single layer in the air fryer and cook at 370°F for approximately 10 to 12 minutes, shaking the basket halfway through, until the tofu is slightly golden and crispy on the outside while remaining soft on the inside.
- 6
Preheat your oven to 400°F and bake the tofu for around 25 minutes, flipping it halfway through for even cooking.
- 7
While the tofu is baking, mix the remaining 2 teaspoons of sriracha, 2 teaspoons of tamari, 1 teaspoon of sesame oil, and the sweet chili sauce in the bowl.
- 8
Once the tofu is done, toss it with the prepared sauce until it is thoroughly coated. Serve hot over rice, garnished with edamame, sesame seeds, and the green parts of the scallions.