Thai Tofu Bowls
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Easy Thai Tofu Bowls are a vegetarian dinner made with tofu, carrots, scallions, and almonds in a sweet, spicy, tangy sauce over rice. Quick, healthy, and flavorful weeknight meal!
Today was one of those days when I got home I didn’t want to cook. It wasn’t that work was bad. No, it usually isn’t bad. It’s just that work was tiring. Some days it’s a struggle to teach my students, complete my paperwork, and try to really listen to what the kids have to say.
I knew I had taken tofu out of the freezer to cook with and most of my tofu meals are pretty quick to make. Mapo Tofu is one of the few tofu dishes I make that also has meat in it but it’s easy to make. I often make Egg Roll in a Bowl with Tofu because it’s ready in under 15 minutes. I’ve even made Vegetarian Nachos with Tofu.
What is Tofu?
Tofu, also known as bean curd, is a soft, protein filled food made from soybeans. It’s created by curdling fresh soy milk (similar to how cheese is made from dairy milk), then pressing the curds into solid white blocks.
Since I had a tiring day, I wanted an easy meal. More and more lately I’m finding that I’m making easy weeknight meals. This one is no exception. It’s a Thai tofu bowl and as I’ve complained before there really is no Thai food where I live. So making my own is something I’m doing more and more.
I love that the tofu is tossed with carrots, scallions, almonds, and sesame seeds. It adds a lot of beautiful color and a nice crunch to the bowl.
Can I add other vegetables?
Sure! Use chopped broccoli, onions, diced bell peppers, or diced zucchini in the recipe either in place of the carrots and scallions or in addition to them.
The original sauce contains peanut butter which I won’t eat so I just added in some soy sauce instead. The resulting bowl was flavorful, crunchy, and filling.
If you’ve tried my Thai Tofu Bowls or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Thai Tofu Bowls
Equipment
Ingredients
For the Tofu and vegetables:
- 1 package extra firm tofu 15 oz
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 cup uncooked jasmine rice
- 1 1/2 cups vegetable broth
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/2 cup slivered almonds
- 1 Tablespoon sesame seeds
- 1/2 cup cilantro chopped
For the sauce:
- 3 Tablespoons sweet chili sauce
- 2 Tablespoons rice wine vinegar
- 1 teaspoon Sriracha
- 1 teaspoon sugar
- 2 Tablespoons soy sauce
- 1 Tablespoon coconut milk
- 3 garlic cloves minced
- 1 Tablespoon lime juice
- 1 teaspoon ginger grated
Instructions
- Drain the tofu for 15-30 minutes before cooking.
- Cut the tofu into 5 slices then cut each slice in half. Cut each piece into 3 pieces. Toss the tofu with the soy sauce and set aside.
- Heat the sesame oil in a large skillet over medium high heat. Add the tofu and cook for 5-7 minutes or until it begins to brown, flip the tofu over, and cook for 5 additional minutes.
- Meanwhile, combine the rice and vegetable broth in a medium saucepan. Bring to a boil then reduce heat and cover, simmering for 12-15 minutes.
- Add the rice to the saute pan with the tofu in it, along with the carrots, scallions, almonds, and sesame seeds. Mix well.
- In a small bowl combine all the sauce ingredients. Pour over top of the tofu and rice mixture and toss to coat. Cook for 2-3 minutes to heat everything through.
- Serve portions in a bowl and top with fresh cilantro and a lime wedge.
Notes
