Maple Sriracha Tofu Bowls

This is one of my favorite recipes ever! This delectable dish features a bed of sticky rice, complemented by perfectly crispy tofu coated in a mouthwatering sriracha maple syrup sauce. The combination of sweet and spicy notes adds a delightful twist to the savory tofu. Topped with refreshing cucumber slices, vibrant green onions, and protein-packed edamame, these bowls offer a harmonious blend of textures and tastes that make for a satisfying and flavorful culinary experience. Get ready to elevate your mealtime with this irresistible, high protein, easy-to-make recipe.

Course Dinner, lunch, Main Course

Cuisine American, Asian

Keyword 30 minute meals, crispy tofu, dairy free, easy dinner, gluten free, meatless meal, plant based, vegan, veganuary

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 470kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

16 oz high protein super firm tofu
3 tbsp maple syrup
3 tbsp sriracha
3 tbsp coconut aminos
1 tbsp rice vinegar
½ tsp Korean chili powder optional, for extra spice
¼ tsp salt
1½ cups jasmine rice cooked
1 cup shelled edamame
1 avocado sliced
2 Persian cucumbers thinly sliced
3 green onions sliced
1 tbsp sesame seeds

Instructions

Slice tofu into 1" cubes. Preheat a large work, cast iron skillet, or non stick skillet over medium heat and add a light coat of oil, if desired. Spread the tofu in an even layer and cook on each side for 3-4 minutes until golden (cooking times will vary depending on skillet).
While tofu is cooking, whisk together the maple syrup, sriracha, coconut aminos, rice vinegar, korean chili powder and salt. Season to taste by adjusting sweetness and spice to your desired preference.
Once the tofu is crispy, reduce heat to low and pour the sauce over the tofu cubes. Let the sauce thicken slightly and toss to coat.
Serve by dividing rice between four serving bowls and topping with tofu, edamame, avocado, cucumber slices, onions and sesame seeds.

Nutrition