Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven)
These flavorful sriracha tofu rice bowls (air fryer or oven direction) make a tasty, high protein, meatless meal that comes together quickly!
Sriracha tofu rice bowls
If you like spicy food, these Sriracha Tofu Rice Bowls are sure to please you. I've been loving tofu in my dishes lately – it's a great source of protein and low in fat. I always tried to include it in my diet at least a couple of times a month just to mess things up. Tofu is a great blank slab and super versatile as it soaks up the flavors of anything you marinate it in – much like the vegetarian's chicken. 🙂 If you want to experiment more with tofu, check out my Kung Pao Tofu.
I cook the tofu for these spicy tofu bowls in the air fryer so that it becomes extra crispy. If you don't have a hot air fryer, you can bake them in the oven. You need extra firm tofu for this dish, but you can also use firm tofu. Extra firm tofu is the best way to keep its shape so that it doesn't fall apart when you cook it.
How do you press the tofu to get the liquid out?
The most important thing for a crispy tofu is to squeeze out all of the liquid! To remove all of the water from the tofu before cooking, simply place it between some paper towels or tea towels and press to drain the water.
Variations:
- Swap the tofu for chicken or shrimp.
- If you don't have a hot 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 leave them out if you can't find multi-colored ones.
- Here I've served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or fried vegetables would be great too.
More Asian Rice Bowl Recipes You'll Love:
Spicy Sriracha Tofu Rice Bowls
Preparation time: fifteen Minutes
Cooking time: fifteen Minutes
Total time: 30th Minutes
These flavorful sriracha tofu rice bowls are a tasty, high protein, meatless meal that comes together quickly!
- 14th ounce extra hard tofu, drained
- 1 tablespoon plus 2 teaspoons of gluten-free tamari, (or soy sauce) divided
- 4th teaspoon Sriracha, divided
- 1 tablespoon sesame oil, divided
- 1 medium spring onion, chopped, white and green parts separated
- 2 teaspoon Thai sweet chili sauce
To serve:
- 1 cups cooked brown rice
- 1/2 Cup warmed, peeled edamame
- 1/2 teaspoon multicolored sesame seeds
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Place the tofu block between some paper towels and squeeze to absorb extra water.
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Repeat until the tofu feels dry and no more water comes out. Halve lengthways and then cut into cubes.
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In a large bowl, stir together 1 tablespoon of tamari, 2 teaspoons of sriracha, 2 teaspoons of sesame seeds and the white of the spring onions. Let it sit for 10 minutes.
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Spray the air fryer basket with oil.
Air fryer instructions:
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Transfer the tofu to the air fryer in a single layer and fry it in the air for about 10 to 12 minutes, shaking the basket halfway, until it is slightly golden and crispy on the outside and tender on the inside.
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While it is cooking, add the remaining 2 teaspoons of sriracha, 2 teaspoons of tamari, 1 teaspoon of sesame oil, and the sweet chili sauce to the bowl.
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When the tofu is done, toss it with the sauce until it is evenly covered. Serve immediately over rice with edamame, sesame seeds and spring onions.
Variations:
- Swap the tofu for chicken or shrimp.
- If you don't have a hot 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 leave them out if you can't find multi-colored ones.
- Here I've served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or fried vegetables would be great too.
Portion: 1key, Calories: 453kcal, Carbohydrates: 38G, Protein: 29G, Fat: 20thG, Saturated fatty acids: 2.5G, Sodium: 1109mg, Fiber: 6.5G, Sugar: 6.5G
Blue Smart Points: 6th
Green smart points: 11
Purple Smart Points: 3
Keywords: Asian tofu, tofu
