Sweet and Spicy Asian Style Tofu Bowl
This Sweet and Spicy Asian Style Tofu Bowl is a very simple and healthy meal that’s packed with so much flavor, the whole family will love it! Vegan, or not…
I love tofu. I mean seriously. I do. I love its soft and slightly chewy, almost rubbery texture. I love its super subtle, quasi non-existent but somewhat chalky flavor. Whenever I cook with it, you can be certain that you’ll catch me munching on raw pieces of it, without any form of preparation whatsoever.
If you’re with me on that one, then you will fall head over heels for this recipe. If not, well, it may very well convert you!
Indeed, this is a dish that is super simple and that celebrates tofu in all its simplicity. Yet, it offers so much boldness in the flavor department and such diversity of textures, that even if tofu is not your thing, it may very well go unnoticed for you, or even become a pleasant part of every bite.
And if tofu already is your thing, well, like I said, you’re in for a serious treat.
Either way, I think you won’t be disappointed..
Since you are going to be serving this bowl with some kind of cooked rice — or any other grain that you may prefer — you’re gonna want to start by cooking that, according to the instructions on the package, or following your own favorite method.
While this is happening, cut your block of firm tofu into bite size cubes (the little colored specks that you see in mine are pieces of veggies, as I used a vegetable “flavored” tofu, but plain tofu works perfectly fine) and place them into a medium sized bowl.
Then, combine the water, tamari, maple syrup, brown rice vinegar, sesame oil, sriracha and ground ginger in a small bowl or measuring cup, whisk vigorously and pour that right over the cubed tofu.
Stir delicately and make sure that all the cubes are submerged in the marinade then set aside.
Note that you could very well do this the previous day if you wanted to save time or let your tofu marinate for a while longer… just place it in the fridge until ready to use.
Next, you’re gonna want to work on the slaw. Making it is very easy. Simply combine all the ingredients in a bowl and toss until everything is evenly distributed and well mixed, then set that too aside.
Now, heat a few tablespoons of olive oil (or your favorite healthy cooking oil) in a large frying pan or wok set over medium heat. Once the pan is hot enough, add the sliced onions and mushrooms, sprinkle with a little bit of salt and pepper and saute until softened, fragrant and golden, about 3-4 minutes.
Then, add the tofu and its marinade to the pan and cook until about half of the liquid has evaporated, which should take about 3 minutes.
Finally, stir in the broccoli and green onions and continue cooking for another 30 seconds…
Remove the pan from the heat source and allow it to rest for a few minutes, just so that broccoli can finish cooking.
To serve, arrange about a cup of cooked rice (or whatever other grain you chose to use) across the center of a shallow plate or bowl and distribute the slaw and tofu/vegetable mixture on either side of the rice.
Garnish with black and white sesame seeds and more chopped green onions, if desired.
Sweet and Spicy Asian Style Tofu Bowl
Ingredients
The tofu
- 1 lb block organic firm tofu, (I used a vegetable "flavored" variety)
- 1/2 cup water
- 3 tbsp tamari
- 2 tbsp pure maple syrup
- 2 tbsp brown rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp sriracha
- 1/2 tsp ground ginger
The veggies
- 1-2 tbsp extra-virgin olive oil
- 1 medium onion, sliced
- 5-6 mushrooms, sliced
- 1 cup broccoli florets
- 2 green onions, cut into 1/2" pieces
The slaw
- 2 medium carrots, grated
- 2 cups shaved red cabbage
- 1 cup bean sprouts
- 1 green onion, sliced
- 1 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tbsp brown rice vinegar
- 1 tsp sriracha
- 1 tsp pure maple syrup
- 1/4 tsp ground ginger
- 1 clove garlic, minced
To serve
- 4 cups Cooked brown basmati rice, or other grain of your choice
Instructions
- Cook the rice (or other grain of your choice) according to instructions on package, or using your favorite method.
- Meanwhile, cut the tofu into bite size cubes and place them into a medium sized bowl. Combine the water, tamari, maple syrup, brown rice vinegar, sesame oil, sriracha and ground ginger in a small bowl or measuring cup and whisk vigorously. Pour that over the cubed tofu, stir delicately and set aside.
- In a separate bowl, combine the ingredients for the slaw and toss until evenly distributed and well mixed. Set aside.
- Next, heat a few tablespoons of olive oil in a large frying pan or wok set over medium heat. When hot, add the onions and mushrooms, sprinkle with a little bit of salt and pepper and saute until softened, fragrant and golden, about 3-4 minutes.
- Add the tofu and marinade to the pan and cook until about half of the liquid has evaporated, about 3 minutes.
- Stir in the broccoli and green onions, continue cooking for another 30 seconds then remove from heat and allow to rest for a few minutes, so the broccoli can finish cooking.
- To serve, arrange about a cup of cooked rice (or other grain of your choice) across the center of a shallow plate or bowl and distribute the slaw and tofu/vegetable mixture on either side of the rice.
- Garnish with black and white sesame seeds and more chopped green onions, if desired.
Notes
Nutrition
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One Comment on “Sweet and Spicy Asian Style Tofu Bowl”
This looks awesome and tastes better than it looks, Really a healthy and delicious meal. The fresh vegetables also add quite a bit of flavor and freshness to the dish.