Sriracha Tofu Bowl

🛒 Ingredients

• Extra-firm tofu, pressed and cubed 150 g · 114 kcal
• Cornstarch 8 g · 29 kcal
• Soy sauce 25 g · 13 kcal
• Sriracha sauce 15 g · 15 kcal
• Rice vinegar 15 g · 2 kcal
• Maple syrup 8 g · 21 kcal
• Toasted sesame oil 4 g · 36 kcal
• Garlic, minced 5 g · 7 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Broccoli florets 75 g · 26 kcal
• Carrots, julienned 40 g · 16 kcal
• Cooked brown rice 130 g · 160 kcal
• Green onions, sliced 10 g · 3 kcal
• Sesame seeds 3 g · 17 kcal
• Vegetable oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu for 15-20 minutes to remove excess water, then cut into 1-inch cubes. Toss the tofu cubes with cornstarch until evenly coated.
2. In a small bowl, whisk together soy sauce, Sriracha, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger to create the sauce. Set aside.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 8-12 minutes, flipping occasionally, until golden brown and crispy.
4. Remove tofu from the skillet and set aside. Add broccoli florets and julienned carrots to the same skillet and sauté for 3-5 minutes until crisp-tender.
5. Return the crispy tofu to the skillet with the vegetables. Pour the Sriracha sauce over everything and toss gently to coat. Cook for another 1-2 minutes until the sauce slightly thickens and coats the tofu.
6. Serve the Sriracha tofu and vegetables hot over cooked brown rice. Garnish with sliced green onions and sesame seeds before enjoying.