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- 1 block (14 oz) firm tofu, pressed and cubed - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil Tofu is the star here. It soaks up all the flavors from honey and Sriracha. Honey adds sweetness, while Sriracha brings heat. Soy sauce adds depth, and sesame oil gives a nice nutty touch. - 2 cups cooked brown rice or quinoa - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup carrots, julienned - 2 green onions, chopped Cooked brown rice or quinoa forms the base of your bowl. Broccoli adds crunch, bell pepper brings color, and carrots add natural sweetness. Green onions give a fresh kick. - Sesame seeds - Fresh cilantro Garnishing with sesame seeds adds a nice crunch. Fresh cilantro gives a burst of flavor and brightness to the dish. Use these garnishes to elevate your bowl! {{ingredient_image_1}} - In a mixing bowl, combine: - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Cut the tofu into cubes. - Coat each tofu piece in the marinade. - Let it marinate for at least 30 minutes. - For deeper flavor, marinate up to 2 hours in the fridge. - Heat a non-stick skillet over medium heat. - Add the marinated tofu into the skillet. - Cook until golden brown on all sides. - This should take about 8-10 minutes. - Remove the tofu and set it aside. - In the same skillet, add: - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup carrots, julienned - Stir-fry the vegetables for 5-7 minutes. - They should be tender but still crisp. - If needed, add a splash of water to steam them. - Add the cooked tofu back into the skillet. - Pour in the reserved marinade. - Toss everything together well. - Cook for an additional 2-3 minutes until heated through. - In serving bowls, place a scoop of: - Cooked brown rice or quinoa. - Top with the tofu and vegetable mixture. - Sprinkle with chopped green onions. - Add sesame seeds and fresh cilantro if you like. - Serve warm and enjoy your meal! - Pressing tofu effectively: Start by using firm tofu. Wrap it in a clean towel and place a heavy object on top. Let it sit for at least 15 minutes. This step helps remove excess water. Less water means better texture when cooking. - Cooking tips for ideal crispiness: Use a non-stick skillet and heat it to medium. Add a little sesame oil before adding tofu. Cook each side until golden brown, around 8-10 minutes. This will give you a crispy outside and a soft inside. - Modifying Sriracha usage: If you want less heat, start with one tablespoon of Sriracha. Taste the marinade. You can always add more for extra spiciness. - Alternatives for milder taste: Use sweet chili sauce instead of Sriracha. This will keep the sweetness but lower the heat. You can also mix honey with mild salsa for a different flavor. - Suggestions for additional spices: Try adding garlic powder or ginger to the marinade. Both spices add depth and warmth to the dish. - Adding sweetness or acidity: To balance flavors, add a splash of lime juice before serving. This brightens the dish and enhances the honey flavor. You can also mix in a bit more honey if you like it sweeter. Pro Tips Tip 1 - Press the Tofu: Make sure to press the tofu for at least 30 minutes to remove excess moisture, allowing it to absorb the marinade better and achieve a firmer texture. Tip 2 - Customize Heat: Adjust the amount of Sriracha in the marinade according to your spice preference. You can also add more honey for a sweeter flavor. Tip 3 - Versatile Veggies: Feel free to substitute or add any vegetables you like. Snap peas, bell peppers, or zucchini can be great additions to this bowl. Tip 4 - Meal Prep Friendly: This recipe is perfect for meal prep! Make a big batch and store individual servings in the fridge for quick lunches throughout the week. {{image_2}} You can swap tofu for tempeh or chickpeas. Tempeh has a firm texture and nutty taste. It is a great source of protein, fiber, and vitamins. Chickpeas offer a milder flavor. They add protein and are rich in iron and potassium. Both options work well with honey and Sriracha. They can make your bowl just as tasty. You can choose between quinoa or brown rice for your base. Quinoa is gluten-free and high in protein. It has all nine essential amino acids. Brown rice is whole grain and provides fiber. It helps with digestion and keeps you full longer. Quinoa cooks faster than brown rice but both add great texture to your bowl. You can change the vegetables based on the season. In spring, use asparagus and snap peas. Summer is great for zucchini and corn. In fall, try sweet potatoes or butternut squash. Winter vegetables like kale and Brussels sprouts add a hearty touch. Seasonal veggies are fresh and packed with nutrients, which makes your meal even better! To keep your Honey Sriracha Tofu Bowls fresh, store leftovers in the fridge. Use an airtight container. This keeps moisture in and other smells out. If you want to save it longer, freeze the tofu and veggies. It’s best to freeze them separately from the rice or quinoa. When reheating, use the microwave or a skillet. For the microwave, heat in short bursts to avoid overcooking. If using a skillet, add a little water for steam. This helps keep the tofu and veggies from drying out. Stir gently to keep the textures nice. Stored in the fridge, your Honey Sriracha Tofu Bowls last about 3-4 days. In the freezer, they can stay good for up to 3 months. Watch for signs of spoilage, like off smells or changes in texture. If it looks or smells funny, it's best to toss it. To make Honey Sriracha sauce at home, you need just a few ingredients. Here’s a simple recipe: - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil Mix these ingredients in a bowl until smooth. Adjust the honey or Sriracha to fit your taste. You can use this sauce to marinate tofu or drizzle it over finished dishes. Making it fresh gives you full control over flavor. Yes, you can use different types of tofu. Firm tofu works best for this recipe. It holds its shape well when cooked. Soft tofu can break apart and may not give you the same texture. If you prefer, you could use extra-firm tofu for more bite. Choose what you like best for your dish. To complement your Honey Sriracha Tofu Bowls, try these sides: - Steamed edamame - Cucumber salad - Asian slaw - Roasted sweet potatoes These dishes pair well and add different textures. They also enhance the meal's flavor. Feel free to mix and match your favorites. This recipe is great for meal prep. You can make it ahead and store it in the fridge. The tofu and veggies keep well for about 4 days. Portion everything into containers for easy meals. You can reheat them quickly for lunch or dinner. This makes busy days much easier! Honey Sriracha Tofu Bowls are tasty and easy to make. You learned about the main ingredients like tofu, honey, and sriracha. I showed you how to marinate and cook the tofu perfectly. You also saw tips for crispy texture and spice adjustments. With many variations and storage tips, you can enjoy these bowls anytime. I hope you feel inspired to try this recipe and make it your own. Enjoy your cooking journey!

Honey Sriracha Tofu Bowls

A delicious and spicy tofu bowl with honey and Sriracha, served over brown rice or quinoa with fresh vegetables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
  

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 3 tablespoons honey
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cups cooked brown rice or quinoa
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup carrots, julienned
  • 2 green onions chopped
  • None for garnish sesame seeds
  • None for garnish (optional) fresh cilantro

Instructions
 

  • In a mixing bowl, combine honey, Sriracha, soy sauce, and sesame oil. Add the cubed tofu, ensuring each piece is coated in the marinade. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
  • In a non-stick skillet over medium heat, add the marinated tofu (reserve leftover marinade) and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes until the veggies are tender but still crisp. Add a splash of water if needed to help steam the vegetables.
  • Add the cooked tofu back into the skillet with the vegetables. Pour in the reserved marinade and toss everything together. Cook for an additional 2-3 minutes until heated through.
  • In serving bowls, place a generous scoop of cooked brown rice or quinoa first, then top with the Tofu and Vegetable mixture.
  • Sprinkle with chopped green onions, sesame seeds, and fresh cilantro if using. Serve warm and enjoy!

Notes

For extra flavor, marinate the tofu for up to 2 hours.
Keyword bowl, healthy, spicy, tofu, vegan