Maple Sriracha Tofu Bowls
These Maple Sriracha Tofu Bowls have the perfect amount of sweetness & spice. Served over rice with spicy mayo & sesame seeds.
Ingredients
- 2 tablespoons low sodium soy sauce
- 2 tablespoons maple syrup
- 1-2 tablespoons sriracha to taste
- 1 tablespoon sesame oil
- 1/4 teaspoon ginger powder
- 1 block extra firm tofu drained and pressed
- 2 tablespoons corn starch
- oil for frying
- 2 cloves garlic diced
- 1 bunch green onions cut in 1" chunks
- 2 cups cooked rice
- 1 avocado sliced
- spicy mayo for serving, see notes*
- black sesame seeds for serving
Equipment
Instructions
- Combine the soy sauce, maple syrup, sriracha, sesame oil and ginger powder in a bowl and set aside.
- Cut the tofu into cubes and toss with corn starch. Heat some oil in a skillet over medium heat and add the tofu - making sure the pieces don't touch. Cook until browned on most sides (I usually do 4 sides of each cube). Remove from the skillet and add a little more oil. Add the garlic & green onion and cook for a couple minutes.
- Add the tofu back to the skillet and pour in the sauce. Toss until the tofu has absorbed all of the sauce and remove from the heat.
- Serve the tofu over rice with avocado, sesame seeds and spicy mayo.
Video
Notes
*To make the spicy mayo, combine 2 parts vegan mayo to 1 part sriracha.
Calories: 387kcal, Carbohydrates: 39g, Protein: 11g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Sodium: 481mg, Potassium: 381mg, Fiber: 2g, Sugar: 7g, Iron: 2mg
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