Description
Delicious Chili Crunch Tofu Bowls packed with protein and vibrant veggies, topped with crunchy chili oil for a delightful flavor experience.
Ingredients
- Firm Tofu (14 oz)
- Vegetable Oil (2 tbsp)
- Chili Crunch Oil (3 tbsp)
- Bell Peppers (1 cup, diced)
- Broccoli Florets (1 cup)
- Carrot (1 medium, julienned)
- Cooked Quinoa or Rice (2 cups)
- Green Onion (for garnish)
- Sesame Seeds (for garnish)
Instructions
- Prepare the Tofu: Press it! Wrap tofu in a clean kitchen towel and place a heavy object on top for 15-20 minutes.
- Chop the Veggies: Dice bell peppers, julienne carrot, and gather broccoli into florets.
- Cube the Tofu: Cut pressed tofu into 1-inch cubes.
- Heat the Pan: In a large skillet, heat vegetable oil over medium-high heat.
- Cook the Tofu: Add tofu cubes in a single layer and cook for 5-7 minutes until golden brown. Remove and set aside.
- Stir-fry the Veggies: In the same skillet, toss in bell peppers, broccoli, and carrots, cooking for 3-4 minutes until tender-crisp.
- Bring It Together: Add tofu back to the skillet, pour in chili crunch oil, and toss everything together.
- Serve It Up: Spoon quinoa or rice into bowls and top with chili crunch tofu and veggies; garnish as desired.
Notes
Allow tofu to press properly for the best texture. Feel free to substitute with chickpeas or tempeh if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 0mg
Keywords: tofu, vegan, chili oil, healthy, protein, bowls