If you’re following along you may have seen me asking about tofu! I had never tried making it myself, but was intrigued. I was looking for some higher protein, lower carb, vegetarian options. What I learned is that if you’re preparing tofu this way, you need extra firm. Anything else can be a little squishy in texture, which isn’t ideal for this dish. The flavors are great! I also added broccoli for some additional green veggies.

If you don’t like tofu, this would be excellent with chicken, shrimp, or salmon. If you are trying to lower your carbs, you can use cauliflower rice or shiritaki noodles/Healthy Noodles from Costco. The tofu does get a nice crispness from the air fryer!

To prepare the tofu, you need to press the water out of it. If you don’t have a tofu press, you can wrap the tofu in a few paper towels and then again in a clean cloth. Place on a plate and stack a heavy pan or two on top. You can also stack another plate on top and then stack some books on top of that. Anything goes here:) You just need to squeeze as much water out as possible. This helps the tofu get nice and crispy in the air fryer.

I get my Thai sweet chili sauce from Trader Joes or the brand Sky Valley. You just want to compare labels to make sure it isn’t too loaded with sugar. The brands do vary quite a bit! I get shelled edamame from Whole Foods in the freezer section. It is a great plant based protein option and really adds to the protein here! I love adding it to salads and bowls.

Sriracha Veggie Tofu Bowls

Course: DinnerCuisine: Chinese, Thai, JapaneseDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

419

kcal

Protein

25

g

Fat

18

g

Carbohydrates

38

g

Ingredients

• 1 package of extra firm tofu (14 oz)

• 1 cup brown or white rice

• 100g broccoli, steamed (about 1.5 cups)

• 66g shelled edamame (1/2 cup)

• 1 green onion, sliced, greens and whites separated

• Black and white sesame seeds for garnish

• 1 tbsp low sodium soy sauce

• 2 tsp sriracha

• 2 tsp sesame oil

• Sriracha Sauce

• 2 tsp low sodium soy sauce

• 1 tsp Sriracha (or more if you like more spice)

• 2 tsp Thai Sweet Chili Sauce (I like Trader Joe’s)

• 1 tsp sesame oil

Directions

• Press tofu to remove water.
• Meanwhile, stir together 1 tbsp soy sauce, 2 tsp sriracha, 2 tsp sesame oil, and whites of 1 scallion, chopped.
• Cube tofu and toss in sauce for 10-20 minutes.
• Preheat air fryer to 370 and cook 12-15 minutes, shaking occasionally, until crispy.
• While it’s cooking, combine Sriracha sauce ingredients: 1 tsp Sriracha, 2 tsp soy sauce, 2 tsp Thai sweet chili sauce, 1 tsp sesame oil to bowl.
• Once tofu is done, toss in sauce to coat. Divide between two bowls with 1/2 cup brown rice each, steamed broccoli (50g), 1/4 cup shelled edamame (33g).
• Top with scallion greens and black and white sesame seeds

Notes

• This would also be great with chicken, shrimp, or salmon if you don’t want to use tofu.