Sweet Chili Tofu Bowls
These Sweet Chili Tofu Bowls are loaded with crispy tofu, edamame, rice, avocado, greens & a spicy vegan mayo!
Equipment
Ingredients
- 1 tablespoon oil I used avocado oil
- 1 14-ounce block firm tofu drained, pressed & cubed
- 3 tablespoons sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sriracha
- 1 clove garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- 2 cups cooked rice
- 9 ounces shelled edamame
- 2 small avocados sliced
- 4 handfuls spinach
- spicy mayo optional, see notes
Instructions
- Heat the oil in a skillet over medium heat. Add the cubed tofu to the skillet and cook until browned on 2 sides (approx. 3 minutes per side).
- Meanwhile, add the sweet chili sauce, soy sauce, sriracha, garlic, pepper & ginger powder to a bowl and whisk to combine.
- Add the sauce to the tofu skillet and cook for a couple more minutes, or until the sauce coats the tofu - turn a few times so the sauce coats all sides of the tofu and creates a nice crust. Remove from the heat.
- To assemble, add rice to each bowl and top with tofu, edamame, spinach & avocado. Serve with the spicy mayo and enjoy!
Video
Notes
- To make the spicy mayo, combine 4 parts vegan mayo to 1 part sriracha.
- I get my edamame pre-cooked and pre-shelled at Trader Joe's. If you buy edamame in the shells, follow the package instructions to heat them and shell them before adding to the bowls.
Nutrition
Calories: 415kcal | Carbohydrates: 46g | Protein: 21g | Fat: 18g