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–+ servings
Tofu Rice Bowl

Crispy Tofu Rice Bowl with Crunchy Salad for Healthy Weeknight Dinners

This Tofu Rice Bowl is a deliciously satisfying and healthy meal rich in plant-based protein and fiber.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm Tofu Substitute with extra-firm tofu for extra crispiness.
  • 1/2 teaspoon White Pepper Use black pepper as a substitute if unavailable.
  • 1/2 teaspoon Turmeric No direct substitute required.
  • 1 teaspoon Salt Adjust to taste.
  • 1/4 cup Cornstarch Can substitute with arrowroot powder.
  • 1 tablespoon Olive Oil Neutral oils can also work.
For the Sauce
  • 3 cloves Garlic Use garlic powder as a substitute if needed.
  • 1/4 cup Sweet Chili Sauce Honey or maple syrup can replace it.
  • 2 tablespoons Honey Substitute with maple syrup for vegan options.
  • 1/4 cup Light Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Sesame Oil Omit if nut allergies are a concern.
  • 1 tablespoon Rice Wine Vinegar Can use regular vinegar or lemon juice instead.
  • 1/2 cup Water No substitute needed.
For the Crunchy Salad
  • 1 cup Red Cabbage Green cabbage can be substituted.
  • 1 cup Red Bell Pepper Use any color bell pepper for substitution.
  • 1 cup Carrot Any seasonal vegetable can be used.
  • 1 cup Edamame Beans Substitute with chickpeas or beans if desired.
  • 1/4 cup Green Onion Shallots can be used as a substitute.
  • 1/4 cup Coriander Can replace with parsley if preferred.
  • 1/4 cup Asian-Style Salad Dressing Use a homemade or store-bought version.

Equipment

  • large bowl
  • Skillet
  • Rice cooker

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine shredded red cabbage, diced red bell pepper, grated carrot, shelled edamame, chopped green onion, and fresh coriander. Toss together to mix well. Set aside undressed until ready to serve.
  2. Prepare fluffy white rice according to package instructions using your preferred method. Fluff with a fork once cooked.
  3. In a medium bowl, whisk together minced garlic, sweet chili sauce, honey (or maple syrup), light soy sauce, sesame oil, rice wine vinegar (or lemon juice), and water until smooth.
  4. Pat the tofu dry. Cut it into bite-sized chunks and season with salt, white pepper, turmeric, and cornstarch. Toss gently until coated.
  5. Heat olive oil in a large skillet over medium-high heat. Add seasoned tofu in a single layer and cook undisturbed for 6-7 minutes until golden-brown. Flip and cook for another 3-4 minutes.
  6. Push tofu to one side of the skillet, pour in the prepared sauce, and let bubble for 20-30 seconds. Toss the tofu in the sauce and cook for an additional 30-60 seconds.
  7. Dress the prepared salad with Asian-style dressing to taste. In serving bowls, divide the rice and top with crispy tofu and sauce. Add salad on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Meal prep by storing salad components separately from tofu and rice to keep everything fresh and crunchy.

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