why make this recipe
Chili Crisp Tofu Bowls are a delicious and easy meal for any weeknight. They are packed with flavor, healthy ingredients, and a satisfying crunch. Plus, this recipe is quick to make, making it a great choice for busy evenings.
how to make Chili Crisp Tofu Bowls
Ingredients
- 1 block extra-firm or super-firm tofu (no pressing needed for super-firm tofu)
- 2 tablespoons cornstarch (for crunchiness)
- 3 tablespoons soy sauce (adds umami flavor)
- 1 tablespoon toasted sesame oil (for nutty aroma)
- 1/4 cup yum yum sauce (creamy component)
- 2 tablespoons chili crunch oil (adjust for spice)
- 1 cup cooked quinoa or rice (base for the bowls)
- 1/2 cup edamame (adds protein)
- 2 tablespoons green onions (chopped)
- 1/2 medium English cucumber (diced)
- 1 medium avocado (diced)
- 2 tablespoons cilantro (chopped)
Directions
- Preparation: Start by draining the tofu and cutting it into cubes. In a bowl, toss the tofu cubes with cornstarch until they are fully coated.
- Heat a non-stick skillet over medium-high heat and add a splash of oil. Once hot, add the tofu cubes. Cook them for about 5-7 minutes on each side or until they become golden and crispy.
- In a small bowl, mix together the soy sauce, toasted sesame oil, and chili crunch oil. Pour this mixture over the crispy tofu in the skillet. Stir well to coat the tofu evenly. Cook for another 2 minutes to meld the flavors.
- Assemble the bowls by placing quinoa or rice at the bottom. Top with the crispy tofu, edamame, diced cucumber, avocado, and chopped green onions. Drizzle with yum yum sauce and sprinkle cilantro on top.
how to serve Chili Crisp Tofu Bowls
Serve your Chili Crisp Tofu Bowls warm. You can enjoy them right away or let them cool slightly before serving. They make a great lunch option the next day as well.
how to store Chili Crisp Tofu Bowls
Store any leftovers in an airtight container in the fridge. They will keep well for about 3-4 days. Reheat in a microwave or on the stove before serving again.
tips to make Chili Crisp Tofu Bowls
- For extra crunch, consider double-coating the tofu with cornstarch.
- Adjust the spiciness by adding more or less chili crunch oil based on your preference.
- If you like a bit of sweetness, a drizzle of honey or maple syrup can enhance the flavor.
variation
You can easily customize these bowls. Try adding roasted vegetables, different sauces, or switch the quinoa for brown rice or farro.
FAQs
1. Can I use soft tofu for this recipe?
Soft tofu may not provide the same crunchy texture. It’s best to stick with extra-firm or super-firm tofu.
2. Is this recipe vegan?
Yes! All the ingredients used in this recipe are plant-based.
3. How can I make it gluten-free?
You can use gluten-free soy sauce or tamari instead of regular soy sauce.
Chili Crisp Tofu Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Delicious and easy weeknight meal packed with flavor, healthy ingredients, and a satisfying crunch.
Ingredients
- 1 block extra-firm or super-firm tofu (no pressing needed for super-firm tofu)
- 2 tablespoons cornstarch (for crunchiness)
- 3 tablespoons soy sauce (adds umami flavor)
- 1 tablespoon toasted sesame oil (for nutty aroma)
- 1/4 cup yum yum sauce (creamy component)
- 2 tablespoons chili crunch oil (adjust for spice)
- 1 cup cooked quinoa or rice (base for the bowls)
- 1/2 cup edamame (adds protein)
- 2 tablespoons green onions (chopped)
- 1/2 medium English cucumber (diced)
- 1 medium avocado (diced)
- 2 tablespoons cilantro (chopped)
Instructions
- Drain the tofu and cut it into cubes. Toss the tofu cubes with cornstarch until fully coated.
- Heat a non-stick skillet over medium-high heat and add a splash of oil. Add the tofu cubes and cook for about 5-7 minutes on each side until golden and crispy.
- Mix soy sauce, toasted sesame oil, and chili crunch oil in a small bowl. Pour over the crispy tofu in the skillet, stir well, and cook for another 2 minutes to meld flavors.
- Assemble the bowls by placing quinoa or rice at the bottom. Top with crispy tofu, edamame, diced cucumber, avocado, and chopped green onions. Drizzle with yum yum sauce and sprinkle cilantro on top.
Notes
For extra crunch, consider double-coating the tofu with cornstarch. Adjust spiciness with chili crunch oil. Add a drizzle of honey or maple syrup for sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian