Spicy Sriracha Tofu Rice Bowl
Nutrition per serving
Protein per 100 kcal: 4.6g · Energy from macros: 19% protein / 45% carbs / 36% fat
Ingredients
- 400g extra-firm tofu, pressed and cubed
- 1 tbsp cornflour, for coating
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 garlic cloves, finely grated
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 120g jasmine rice, rinsed
- 1 medium carrot, shredded
- 1/2 cucumber, cut into ribbons
- 150g edamame, shelled
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp neutral oil, for frying; salt, to taste
Instructions
Press the tofu well, cut it into cubes and toss in the cornflour until lightly coated.
Whisk the sriracha, soy sauce, maple syrup, rice vinegar, garlic, ginger and sesame oil in a bowl until smooth.
Cook the rice according to the packet, then simmer the shelled edamame for 3-4 minutes until tender.
Heat the oil in a large pan over high heat and fry the tofu for 3-4 minutes per side until golden and crisp.
Pour the sauce over the tofu and toss for 1-2 minutes until every cube is glossy and sticky.
Divide the rice between two bowls, top with the tofu, shredded carrot, cucumber ribbons and edamame, then scatter over spring onions and sesame seeds.
This is the lunch I make when I want something with real bite that still leaves me properly full. Crispy sriracha-glazed tofu, cool crunchy vegetables and fluffy rice to catch every drop of sauce — one of those high-protein vegetarian foods that actually satisfies, with no meat needed. If you are building a meat-free week, look up more ideas at nutricounter.net/tools/nutrition and see how this bowl stacks up.
