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A plate of tofu and rice stir fry with an egg roll on the plate and a saki cup behind the plate.

Thai Tofu Bowls

Thai Tofu Bowls are a vegetarian dinner made with tofu, carrots, scallions, and almonds in a sweet, spicy, tangy sauce over rice. 
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Hezzi-D

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

A Hezzi-D original recipe