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Sweet and spicy tofu bowl 1

Sweet and Spicy Tofu Bowl

This sweet and spicy tofu bowl transforms bland tofu into a flavor explosion that even dedicated meat-eaters find irresistible. Combining crispy tofu with a perfect balance of sweet and spicy sauce, fresh vegetables, and fluffy rice creates a complete meal that's both satisfying and nutritionally balanced.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian, Japanese-Inspired
Servings 2 bowls
Calories 520 kcal

Equipment

  • Non-stick skillet
  • Paper Towels
  • Heavy weight (for pressing tofu)

Ingredients
  

For the crispy tofu

  • 1 block extra-firm tofu 14 oz, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the sweet and spicy sauce

  • 3 tablespoons low-sodium soy sauce or tamari for gluten-free option
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1-2 tablespoons sriracha adjust to your spice preference
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil

For the bowl

  • 2 cups cooked brown rice or quinoa for higher protein
  • 1 cup shredded purple cabbage
  • 1 medium carrot julienned
  • 1 cucumber sliced
  • 1 avocado sliced
  • 2 green onions chopped
  • 1 tablespoon sesame seeds
  • fresh cilantro for garnish (optional)

Instructions
 

  • Remove tofu from packaging and drain all water. Wrap the tofu block in paper towels or a clean kitchen towel and place something heavy on top (like a cast-iron skillet) for at least 15 minutes to press out excess moisture. For even better results, press for 30 minutes if time allows. Once pressed, cut the tofu into 3/4-inch cubes. Place in a bowl, sprinkle with cornstarch and salt, then toss gently until evenly coated.
  • Heat olive oil in a non-stick skillet over medium-high heat. When the oil is shimmering, add the tofu cubes in a single layer, ensuring they don't touch (cook in batches if needed). Let them cook undisturbed for 3-4 minutes until the bottom is golden brown. Flip and repeat on all sides until crispy and golden all around, about 10-12 minutes total. Transfer to a paper towel-lined plate.
  • While the tofu cooks, whisk together all sauce ingredients in a small bowl. Taste and adjust seasoning as needed—add more sriracha for heat or maple syrup/honey for sweetness. The sauce should have a perfect balance of flavors that dance on your tongue.
  • Return the crispy tofu to the skillet over medium heat. Pour the sauce over the tofu and gently toss to coat. Let it simmer for 1-2 minutes until the sauce thickens slightly and clings to the tofu. Remove from heat immediately to prevent the tofu from becoming soggy.
  • Divide the cooked rice between two bowls. Arrange the glazed tofu and all vegetables attractively around the rice. Drizzle any remaining sauce from the pan over the bowls. Sprinkle with green onions, sesame seeds, and cilantro if using.

Notes

For meal prep, prepare all components but store sauce separately. Assemble just before eating for maximum freshness and texture. The tofu can be reheated in a toaster oven for 5 minutes to restore crispiness.
Air-fry option: Air-fry tofu at 400°F for 15 minutes, shaking the basket halfway through.
For gluten-free version: Use tamari or coconut aminos instead of soy sauce.
Not a fan of spicy food? Reduce or omit the sriracha and add 1 tablespoon of orange juice to maintain the flavor balance.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 20gFat: 22gSodium: 650mgFiber: 12gSugar: 14g
Keyword Tofu, Plant-based, Vegan, Healthy, Protein, Sweet and Spicy
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