These Spicy Sriracha Tofu Rice Bowls (air fryer or oven directions) make a flavorful protein-packed meatless meal that comes together quickly!
Sriracha Tofu Rice Bowls
If you like spicy food, I bet you’ll like these Sriracha Tofu Rice Bowls. Lately, I have loved tofu in my dishes – it’s a great source of protein and low in fat. I have always tried to incorporate it into my diet at least a few times a month just to mix things up. Tofu is a great blank slate and super versatile since it soaks up the flavors of anything you marinate it in – sort of like the vegetarian’s chicken. : ) If you’re interested in experimenting more with tofu, check out my Kung Pao Tofu.
I cook the tofu for these spicy tofu bowls in the air fryer to get it extra crispy. If you don’t have an air fryer, you can also bake it in the oven. You’ll want extra firm tofu for this dish, but you can also use firm. Extra firm tofu holds its shape the best, so it won’t fall apart when cooking.
How do you press the tofu to get the liquid out?
The most important thing to do to ensure crispy tofu is to squeeze out all the liquid! To get all the water out of the tofu before cooking, just put it between some paper towels or tea towels and press to release the water.
Variations:
- Swap the tofu with chicken or shrimp.
- If you don’t have an 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 omit them if you can’t find multi-colored.
- Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
More Asian Rice Bowls Recipes You’ll Love:
Spicy Sriracha Tofu Rice Bowls
These Spicy Sriracha Tofu Rice Bowls make a flavorful protein-packed meatless meal that comes together quickly!
- 14 oz extra firm tofu, drained
- 1 tablespoon plus 2 teaspoons gluten-free Tamari, (or soy sauce) divided
- 4 teaspoons sriracha, divided
- 1 tablespoon sesame oil, divided
- 1 medium scallion, chopped, white and green parts separated
- 2 teaspoons Thai sweet chili sauce
For Serving:
- 1 cups cooked brown rice
- 1/2 cup warmed shelled edamame
- 1/2 teaspoon multi color sesame seeds
-
Place tofu block between some paper towels and press to absorb extra water.
-
Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.
-
In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites. Let it sit 10 minutes.
-
Spray the air fryer basket with oil.
Air Fryer directions:
-
Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.
-
While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.
-
When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.
Variations:
- Swap the tofu with chicken or shrimp.
- If you don’t have an 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 omit them if you can’t find multi-colored.
- Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
Serving: 1bowl, Calories: 453kcal, Carbohydrates: 38g, Protein: 29g, Fat: 20g, Saturated Fat: 2.5g, Sodium: 1109mg, Fiber: 6.5g, Sugar: 6.5g
Blue Smart Points: 6
Green Smart Points: 11
Purple Smart Points: 3
Keywords: asian tofu, tofu
