CHARACTERISTICS
Firm Tofu Flexitarian Lunches and Dinners Loved by AllSweet-and-Salty Tofu Bowl
SERVINGS
4
PREPARATION
20 min
COOKING
20 min
NUTRITIONAL VALUES
Click here to see the nutrition facts table
Ingredients
Preparation
Ingredients
For the tofu
● 1 400 g package of Soykei firm tofu, pressed and cut into cubes
● 3 tablespoons cornstarch
● 2 tablespoons vegetable oil
● Salt and black pepper, to taste
For the Sweet-and-Sour Sauce
● 1/3 cup ketchup
● 1/4 cup reduced-sodium soy sauce
● 3 tablespoons honey
● 2 tablespoons rice vinegar
● 1 tablespoon brown sugar
● 1 to 2 teaspoons Sriracha sauce (to taste)
● 2 cloves garlic, minced
● 2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
● 1 tablespoon cornstarch
● 1/4 cup water
For the bowls
● 2 cups cooked jasmine rice
● 1 red bell pepper, diced
● 1 large carrot, grated
● Cucumber slices
● Cherry tomatoes
● 2 green onions, thinly sliced
● Sesame seeds, for garnish
Preparation
Preparation
1. Coat the tofu cubes with cornstarch, then season lightly with salt and black pepper.
2. Heat the oil in a large skillet over medium-high heat. Cook the tofu for 8 to 10 minutes, turning it regularly, until it is golden brown and crispy. Set aside.
3. In a bowl, combine the ketchup, soy sauce, honey, rice vinegar, brown sugar, Sriracha, garlic, ginger, cornstarch, and water.
4. Pour the sauce into the skillet and cook for 2 to 3 minutes, until it thickens.
5. Return the tofu to the skillet and gently toss to coat it thoroughly with the sauce.
6. Divide the rice among four bowls. Top with the tofu mixture, bell peppers, carrots, cucumbers, and cherry tomatoes, then sprinkle with green onions and sesame seeds. Enjoy.
Ingredients
For the bowls
● 2 cups cooked jasmine rice
● 1 red bell pepper, diced
● 1 large carrot, grated
● Cucumber slices
● Cherry tomatoes
● 2 green onions, thinly sliced
● Sesame seeds, for garnish
Preparation
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