Description
Equipment
- Air Fryer
Ingredients
14ozextra firm tofu, drained
1tablespoonplus 2 teaspoons gluten-free Tamari, (or soy sauce) divided
4teaspoonssriracha, divided
1tablespoonsesame oil, divided
1medium scallion, chopped, white and green parts separated
2teaspoonsThai sweet chili sauce
For Serving:
1cupscooked brown rice
1/2cupwarmed shelled edamame
1/2teaspoonmulti color sesame seeds
Instructions
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.
These Spicy Sriracha Tofu Rice Bowls (air fryer or oven directions) make a flavorful protein-packed meatless meal that comes together quickly!
- 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.
Last Step:
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