Hoisin Tofu Rice Bowls
Hoisin Tofu Rice Bowls are a mix of crispy tofu, snap peas, rice and a delicious homemade sauce. The perfect plant based tofu bowl!
This is one of those simple dinner recipes that packs lots of flavor with very few ingredients. The tofu is coated in corn starch before being pan fried until crispy. The snap peas are steamed for a couple of minutes and then everything is tossed with a homemade sauce. Serve it up over rice with microgreens and sesame seeds for a quick, delicious & healthy dinner!
How to Make the Hoisin Tofu
Grab a block of extra firm tofu and press it – I like to do this by placing it between 2 heavy plates. Drain off the excess liquid and cut into cubes. Add the cubes to a bowl and toss with corn starch.
Heat some oil in a skillet – I like to use avocado oil. You don’t need a lot of oil, just enough to coat the bottom of the pan. Add the tofu and cook until browned. You don’t need to get every side crispy, I usually brown 4 sides.
Remove the tofu from the skillet and set aside.
Bring it Together
To the empty skillet, add the snap peas. Pour in a couple tablespoons of water and quickly cover so the remaining oil in the skillet doesn’t splatter on you. Let the snap peas steam for a couple of minutes. You want them to be tender but still crisp.
Add the tofu back to the skillet with the sauce. The sauce is just a combo of hoisin sauce, low sodium soy sauce, sriracha, sesame oil, garlic and white pepper. Toss the tofu, veggies & sauce until everything is coated and the sauce has been absorbed.
Serve it Up
I like to serve the tofu & snap peas over hot rice with black sesame seeds and some microgreens – to make it a little fancy. Some other toppings you could try out:
- avocado
- green onion
- spicy mayo
- cilantro
This is best served right away. You can also make this for meal prep – just let everything cool before adding to individual containers and placing in the fridge.
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Did you Make this Recipe?
If you made these Hoisin Tofu Rice Bowls I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Hoisin Tofu Rice Bowls
Ingredients
FOR THE SAUCE
- 2 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 2 cloves garlic diced
FOR THE BOWLS
- 1 block extra firm tofu drained, pressed & cubed
- 2 tablespoons corn starch
- oil
- 12 ounces snap peas
- 2 cups cooked rice
- microgreens, sesame seeds for serving, optional
Equipment
Instructions
- Combine the sauce ingredients in a bowl and set aside.
- Add the cubed tofu & corn starch to a bowl and gently toss to coat.
- Heat some oil in a skillet over medium heat. Add the tofu and toss until crispy – about 8-10 minutes. Remove the tofu from the skillet. Add the snap peas & a splash of water. Cover and steam for 3-5 minutes, or until tender crisp.
- Add the tofu and sauce back to the skillet. Toss until heated through and the sauce is absorbed.
- Serve the tofu/veggies over rice with sesame seeds and microgreens.
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