Spicy Sriracha Tofu Rice Bowls

• porcje: 2 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

14 oz extra firm tofu (drained)

1 tablespoon plus 2 teaspoons gluten-free Tamari (or soy sauce divided)

4 teaspoons sriracha (divided)

1 tablespoon sesame oil (divided)

1 medium scallion (chopped, white and green parts separated)

2 teaspoons Thai sweet chili sauce

1 cups cooked brown rice

1/2 cup warmed shelled edamame

1/2 teaspoon multi color sesame seeds

Wskazówki

Place tofu block between some paper towels and press to absorb extra water.

Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.

In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.

Air Fryer directions:

Spray the air fryer basket with oil.

Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.

Oven directions:

Bake in a preheat oven 400F about 25 minutes, turning halfway.

To Finish (air fryer or oven):

While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.

When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.

Wartości Odżywcze

• Wielkość Porcji: 1 bowl
• Kalorie: 453 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 2.5 g
• Sód: 1109 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 6.5 g
• Cukry Całkowite: 6.5 g
• Białko: 29 g