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- 1 block (14 oz) firm tofu, pressed and drained - 2 tablespoons cornstarch - 2 tablespoons vegetable oil Tofu is the star here. It brings a lovely texture and absorbs flavors well. Pressing it first helps remove excess water, making it crispier when cooked. Coating the tofu in cornstarch gives it that perfect crunch we all love. - 1/4 cup honey - 1/4 cup Sriracha sauce The sauce is a key part of this dish. Honey adds sweetness, while Sriracha brings heat. You can adjust the Sriracha to your taste. Want it milder? Use less. Like it spicy? Add more! - 2 cups cooked brown rice or quinoa - 1 cup broccoli florets - 1 cup bell peppers, sliced - 1 cup carrots, julienned - 2 green onions, chopped - Sesame seeds for garnish - Salt and pepper to taste The base of your bowl can be brown rice or quinoa. Both are healthy and filling. The veggies add color and crunch. Broccoli, bell peppers, and carrots also bring great nutrition. Finally, green onions and sesame seeds make for a great finish with added flavor and texture. {{ingredient_image_1}} First, press the tofu to remove extra moisture. This step is key for crispiness. After pressing, cut the tofu into bite-sized cubes. In a large bowl, toss the tofu cubes with cornstarch. Make sure each piece is coated well. This coating helps the tofu crisp up when cooked. Next, heat vegetable oil in a skillet over medium-high heat. When the oil is hot, add the cornstarch-coated tofu in a single layer. Cook the tofu for about 4-5 minutes on each side. You want it to be golden and crispy. Once done, set the tofu aside on a plate. In the same skillet, add broccoli, bell peppers, and carrots. Cook the veggies for about 5-7 minutes. Stir-fry until they are tender but still bright. Season the mix with salt and pepper to enhance flavor. While the veggies cook, mix honey and Sriracha in a small bowl. Stir until they blend well. You can adjust the heat level by adding more or less Sriracha based on your taste. Once the vegetables are cooked, return the crispy tofu to the skillet. Drizzle the Honey Sriracha sauce over the tofu and veggies. Toss everything gently to coat well. Heat everything through for another 2-3 minutes. To serve, divide cooked brown rice or quinoa among bowls. Top each bowl with the honey Sriracha tofu and vegetable mixture. For a nice touch, garnish with chopped green onions and sesame seeds. This adds a lovely crunch and bright flavor. Tofu needs pressing to remove extra water. This step helps it become crispy. Place a heavy object on the tofu for 15-30 minutes. After pressing, cut the tofu into small cubes. Coating the tofu in cornstarch is key. Use two tablespoons for one block of tofu. Toss the tofu gently in the cornstarch. Make sure every piece gets coat evenly. This will help it get that nice crunch when cooked. Sriracha has a strong flavor. You can adjust it to fit your taste. If you want less heat, start with less Sriracha. Add more honey to balance the spice. Taste as you mix to find what you like best. If you want some variety, try different hot sauces. Hot sauces like chili garlic or sambal oelek work well. Each offers a unique flavor that can change your dish. Using pre-cooked grains saves time. Look for brown rice or quinoa that is ready to eat. This makes your meal come together faster. Batch cooking is a smart way to save time. Prepare extra tofu and veggies for later. Store them in the fridge. You can easily heat them up for quick meals during the week. Pro Tips Press the Tofu Well: Make sure to press the tofu for at least 15-20 minutes to remove excess moisture. This helps achieve a firmer texture and ensures it absorbs more flavor from the sauce. Adjust the Sauce to Your Taste: Feel free to modify the amount of Sriracha in the Honey Sriracha sauce based on your heat preference. Start with less and gradually add more for a customizable kick! Use Fresh Vegetables: For the best flavor and nutrition, use fresh, seasonal vegetables. This will enhance the overall taste and presentation of your dish. Serve with a Crunch: Adding sesame seeds as a garnish not only adds crunch but also brings a nutty flavor that complements the dish beautifully. Consider also adding chopped nuts for extra texture! {{image_2}} You can switch tofu for tempeh or seitan. Both options give a nice texture. Tempeh has a nutty taste, while seitan has a chewy feel. If you prefer meat, try adding chicken or shrimp. Simply cook them until golden brown before adding the sauce. Seasonal veggies work well to make this dish fresh. Think about using asparagus in spring or squash in fall. You can also mix colorful veggies like snap peas, zucchini, or red cabbage. They add both taste and bright colors to your bowl. If you want a vegan-friendly option, replace honey with maple syrup or agave nectar. Both add sweetness without the animal product. You can also try different flavors. For a tangy kick, mix in lime juice. Or for a sweet twist, add pineapple juice for a tropical vibe. To store your Honey Sriracha Tofu Bowls, place them in an airtight container. This keeps the flavors fresh and prevents spills. Make sure the dish cools down before sealing it. In the fridge, these bowls last up to four days. If you want to enjoy them later, follow the freezing tips below. You can freeze tofu and vegetables if you want longer storage. For the tofu, cut it into cubes before freezing. This helps it thaw faster. For the vegetables, blanch them briefly in hot water before freezing. This keeps their bright colors and nutrients. When reheating, use a skillet at medium heat. Add a splash of water to help steam the veggies back to life. This way, they will not turn mushy. For meal prep, use glass or BPA-free plastic containers. These options are safe and easy to clean. I suggest portioning the rice or quinoa in separate containers. This makes it simple to grab a bowl when you’re in a hurry. You can store the tofu and veggies together or keep them separate to maintain texture. You can keep your Honey Sriracha Tofu Bowls in the fridge for about 3 to 5 days. To store them, place the bowls in an airtight container. Make sure the tofu and veggies are cool before sealing. This helps to keep the flavors fresh and tasty. If you want to enjoy them later, you can also freeze the tofu and veggies. They can last for up to 3 months in the freezer. Yes! To make the Honey Sriracha Tofu Bowls vegan, you can swap honey with maple syrup or agave nectar. These options add sweetness without any animal products. For the oil, use a plant-based oil like coconut or avocado oil. This keeps the dish vegan-friendly while still tasting great. These bowls are great on their own, but you can add sides for more variety. Try a simple salad with mixed greens, cucumber, and sesame dressing. You could also serve steamed edamame or a side of pickled vegetables. These options add crunch and balance the flavors of the dish. Sriracha has a medium level of heat. It can be spicy for some and mild for others. If you want less heat, start with a smaller amount of Sriracha. You can also mix in some additional honey or maple syrup to balance the spice. Another option is to use a milder hot sauce or even skip the sauce altogether for a different twist. This blog covered making tasty Honey Sriracha Tofu Bowls from scratch. We discussed each ingredient, from pressed tofu to colorful veggies and a sweet sauce. You learned how to cook crispy tofu and stir-fry fresh produce. We also explored tips for meal prep and storage. Enjoy experimenting with variations and personal touches to this recipe. With each bite, you experience the balance of flavors and textures. I hope you find joy in making your own bowls at home!

Honey Sriracha Tofu Bowls

A delicious and spicy tofu bowl featuring crispy tofu, vibrant vegetables, and a sweet and spicy Honey Sriracha sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 14 oz firm tofu, pressed and drained
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup honey
  • 1 cup Sriracha sauce
  • 2 cups cooked brown rice or quinoa
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced
  • 1 cup carrots, julienned
  • 2 units green onions, chopped
  • 1 tablespoon sesame seeds for garnish
  • 1 to taste salt
  • 1 to taste pepper

Instructions
 

  • Begin by pressing the tofu to remove excess moisture. Slice the tofu into bite-sized cubes.
  • In a large bowl, toss the tofu cubes gently with cornstarch, ensuring they're evenly coated.
  • Heat the vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer. Cook for about 4-5 minutes on each side or until golden and crispy. Remove the tofu and set aside.
  • In the same skillet, add the broccoli, bell peppers, and carrots. Stir-fry the vegetables for about 5-7 minutes until they are tender but still vibrant in color. Season with a pinch of salt and pepper.
  • While the vegetables are cooking, prepare the Honey Sriracha sauce by mixing honey and Sriracha in a small bowl until combined.
  • Once the vegetables are cooked, return the crispy tofu to the skillet. Drizzle the Honey Sriracha sauce over the tofu and vegetables. Toss gently until everything is well coated and heated through, about 2-3 more minutes.
  • To serve, divide the cooked brown rice or quinoa among bowls. Top with the honey Sriracha tofu and vegetable mixture.
  • Garnish each bowl with chopped green onions and sprinkle with sesame seeds for a lovely crunch.

Notes

Adjust the Sriracha to your preferred spice level.
Keyword healthy, spicy, tofu, vegetarian