Sticky Tofu Bowl
Tofu is anything but boring when you crisp it up in the air fryer and toss it in a sweet and spicy Thai sweet chili sauce then serve it up in a bowl with veggies and California-grown Calrose rice. These bowls are great for weeknights since they come together quick and are easily customizable.
Servings: 4 servings
Calories: 485kcal
Ingredients
- 1 1/2 cups U.S.-grown Calrose rice
- 3 cups water
For the Tofu
- 16 oz extra firm tofu
- 1 tablespoon corn starch
- 1 tablespoon olive oil
- 1/2 tablespoon reduced-sodium soy sauce
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon olive oil
For the Stir Fried Veggies
- 1 tablespoon olive oil
- 1/2 lb green beans, trimmed, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 1/2 tablespoon sesame seeds
Instructions
- Add the Calrose rice and water to a medium saucepan. Let soak for 15 minutes. Then bring to a soft boil and reduce to a simmer. Cover and simmer 20 minutes or until water is absorbed and rice is tender. Turn off heat and let stand for 10 minutes then fluff with a fork.
- Tear the tofu into bite sized pieces and add to a bowl. Toss to coat in oil, cornstarch, and soy sauce then transfer to an air fryer and cook for 10-15 minutes. Once golden brown, transfer to a bowl and add the chili sauce. Toss to coat.
- Add the olive oil to a skillet over medium-high heat. Add the green beans, bell pepper, and garlic. Saute for 8-10 minutes until tender. Turn off the heat and stir in the sesame seeds and soy sauce.
- Assemble bowls. Top with more chili sauce and fresh squeeze lime to serve.
Notes
Feel free to mix and match the veggies for the stir fry depending on what you have on hand.
Nutrition
Serving: 1bowl | Calories: 485kcal | Carbohydrates: 74g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 464mg | Potassium: 463mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1323IU | Vitamin C: 45mg | Calcium: 97mg | Iron: 3mg