Honey Sriracha Glazed Tofu Bowls

$- 1 block firm tofu - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 cup bell peppers, sliced (mixed colors) - 1/2 cup shredded carrots - 2 green onions, chopped - 1/4 cup honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 teaspoon sesame oil - Sesame seeds for garnish Gathering these ingredients makes the cooking process smooth. Firm tofu is key for that perfect texture. I love using jasmine rice for its lovely fragrance. Fresh veggies add color and crunch. For the sauce, honey gives sweetness while Sriracha brings heat. Soy sauce and rice vinegar add depth. Cornstarch helps the tofu crisp up nicely. Vegetable and sesame oil make everything sizzle perfectly. Finally, sesame seeds add a nice touch on top. With all these ingredients ready, you're set for a great meal. 1. Start by draining the tofu. Press it to remove excess water. 2. Cut the tofu into 1-inch cubes. Make sure they are even for cooking. 3. Place the cornstarch in a bowl, then toss the tofu cubes in it. Ensure each piece is coated well. 1. Heat the vegetable oil and sesame oil in a skillet over medium heat. 2. Add the tofu cubes in a single layer. Cook them for about 3-4 minutes on each side. You want them golden brown and crispy. Remove the tofu and set it aside. 1. In a small bowl, combine honey, Sriracha, soy sauce, and rice vinegar. 2. Whisk until everything is well mixed. This sauce will bring the dish to life. 1. In the same skillet, add broccoli and bell peppers. Stir-fry for about 4-5 minutes. They should be tender but still crisp. 2. Add shredded carrots and cook for another minute. This adds color and crunch to your meal. 1. Return the crispy tofu to the skillet. Pour the honey Sriracha sauce over everything. 2. Gently toss to coat all the ingredients evenly. Heat for an additional 2-3 minutes until everything is hot. 1. Divide the cooked jasmine rice into bowls. This will be the base of your dish. 2. Top the rice with the honey Sriracha glazed tofu and vegetable mixture. 3. For the final touch, sprinkle with chopped green onions and sesame seeds. Serve warm and enjoy your meal! Tofu needs to be pressed well. This step removes excess water. When you press tofu, it becomes firmer. A firmer tofu has a better texture when cooked. Use a clean kitchen towel or paper towels. Place a heavy object on top for about 15-20 minutes. This will help get the moisture out. Cook tofu in a single layer. This ensures even cooking. If the pieces touch, they might not brown well. Use medium heat for a nice crisp. Check the tofu after 3-4 minutes. Flip it when it turns golden brown. You can adjust the sauce to fit your taste. To make it sweeter, add more honey. For more heat, add extra Sriracha. You can also mix in garlic or ginger for more flavor. If you want to change things up, try different sauces. A teriyaki sauce or a sweet chili sauce can work well. You can also add a splash of lime juice for a zesty kick. These bowls pair well with many sides. Try a simple green salad with a light dressing. A side of steamed edamame also complements the dish. For toppings, consider adding avocado or nuts. Chopped peanuts or cashews add crunch. You can also sprinkle fresh herbs like cilantro for extra flavor. {{image_2}} You can swap tofu for tempeh or chickpeas. Tempeh has a nutty flavor and a firm texture. It works well in this dish. Chickpeas add protein and a nice bite. You can mix them with tofu for a protein boost. Feel free to change up the vegetables. Choose seasonal options like zucchini or asparagus. You can use what you like best. If you love spinach, toss it in at the end. This meal can be as colorful and fresh as you want! This recipe fits many diets. It is vegan since it does not use meat or dairy. For gluten-free eaters, use tamari instead of soy sauce. This simple switch keeps the flavor while making it safe for everyone. To keep your Honey Sriracha Glazed Tofu Bowls fresh, store leftovers in the fridge. Use airtight containers to keep moisture in and air out. This helps maintain the flavor and texture of your dish. Let the meal cool down before placing it in the fridge. It should last up to three days. To reheat your tofu bowls, use a microwave or stovetop. If using a microwave, place the bowl on a safe plate. Heat in short intervals. Stir between each interval to ensure even warming. On the stovetop, warm in a pan over low heat, stirring often. To avoid sogginess, do not cover the bowl. This keeps the tofu crispy. You can freeze Honey Sriracha Glazed Tofu Bowls for later use. First, cool the dish completely. Divide it into portions in freezer-safe containers. Make sure to leave space for expansion. When ready to eat, thaw in the fridge overnight. Reheat in a microwave or on the stovetop until hot. Enjoy your tasty meal anytime! Yes, you can make this recipe ahead. For meal prep, cook the tofu and veggies in advance. Store them in separate containers. Keep the sauce in a small jar. When you are ready to eat, just warm up everything and mix in the sauce. Yes, tofu is gluten-free. It is made from soybeans, which do not contain gluten. Always check the label to ensure no gluten is added during processing. You can serve many side dishes with these bowls. Here are some ideas: - Steamed edamame - A simple green salad - Cucumber salad - Fresh fruit like mango or pineapple For drinks, try iced tea or a light beer. Yes, you can use other types of rice. Brown rice adds a nutty flavor. Quinoa is a great gluten-free option. Cauliflower rice is a low-carb choice. Just adjust cooking times as needed. This blog post covered how to make Honey Sriracha Glazed Tofu Bowls. We explored key ingredients like firm tofu, jasmine rice, and fresh veggies. You learned step-by-step how to prepare and cook everything, mix it up, and serve it hot. Tips helped you enhance the tofu texture and customize the sauce. Variations let you switch proteins and veggies based on your taste. Lastly, we discussed how to store leftovers and reheat them perfectly. Enjoy your delicious bowls, tailored to your liking, and share this recipe with friends!$

Honey Sriracha Glazed Tofu Bowls

Discover the delicious world of Honey Sriracha Glazed Tofu Bowls that are perfect for any meal! This easy recipe combines crispy tofu with vibrant veggies and a sweet-spicy glaze that will tantalize your taste buds. In just 30 minutes, you can whip up a healthy, satisfying dish that’s sure to impress. Click through to explore the full recipe, and elevate your weeknight dinners with this flavorful bowl!

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Ingredients

1 block firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 teaspoon sesame oil

1/4 cup honey

2 tablespoons Sriracha sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 cups cooked jasmine rice

1 cup broccoli florets

1 cup bell peppers, sliced (mixed colors)

1/2 cup shredded carrots

2 green onions, chopped

Sesame seeds for garnish

Instructions

Prep the Tofu: Cut the pressed tofu into 1-inch cubes. Place the cornstarch in a bowl and toss the tofu cubes in it, ensuring they are evenly coated.

Cook the Tofu: Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the tofu cubes in a single layer and cook for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and set aside.

Make the Sauce: In a small bowl, whisk together honey, Sriracha, soy sauce, and rice vinegar until well combined.

Stir-Fry the Vegetables: In the same skillet, add the broccoli and bell peppers, and stir-fry for about 4-5 minutes until they are tender but still crisp. Add the shredded carrots and cook for another minute.

Combine: Return the tofu to the skillet and pour the honey-Sriracha sauce over the tofu and vegetables. Gently toss everything to coat evenly and cook for an additional 2-3 minutes until heated through.

Assemble the Bowls: Divide the cooked jasmine rice between serving bowls. Top with the honey Sriracha glazed tofu and vegetable mixture.

Garnish and Serve: Sprinkle with chopped green onions and sesame seeds for garnish. Serve immediately while hot.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4