Sriracha Tofu Rice Bowls

With the heat in Austin this time of year, I'm personally looking for anything easy and refreshing. And what sounds fresher than sushi?

While we have several really amazing sushi restaurants here in town, it's always fun to make a little at-home spin on a favorite dish. Plus, these Sriracha Tofu Rice Bowls save you from any tedious rolling, which I appreciate.

Plus, this recipe is the perfect plant-based dinner or lunch if you're looking for a tasty Meatless Monday dish that serves the whole family.

The star of the show is obviously the tofu, which is so simple to make. If you're intimidated by tofu, let this show you how easy and delicious it can be to make on your own! Tofu itself doesn't really have much flavor, but it takes on the flavor of whatever ingredients you'd like to pair it with.

If you're looking for other ways to put tofu to use, also be sure to check out my Sticky Orange Tofu and Thai Peanut Noodle Salad with Crispy Tofu

I personally always have pantry staples like coconut aminos, sriracha and sesame oil on hand, as they can elevate any meal in no time. So why not use them as a little marinade for extra flavorful tofu?

As for the rest of the bowls, I love how many great, nutritious ingredients you can pack in here. Plus, you can also prep all of the components and store them separately to throw together an easy meal on the fly throughout the week!

Mixed greens, rice of your choice (sushi rice is my current fav recently because the texture is the bomb), edamame and carrots add all of that best textures and flavors you love in sushi but in the simplest way possible.

Take it all to the next level with the easy dressing and some fresh herbs like cilantro and green onion, and you're set.

Let me know if you give these bowls a try!

  YIELDS 4 Servings 

Ingredients

For the Tofu:

• 1 package extra-firm tofu (organic and sprouted if possible)

• 2 tbsp sriracha

• 2 tbsp coconut aminos (or GF soy sauce)

• 1 tbsp sesame oil
• 1 tsp garlic powder

For the Dressing:

• 1/4 cup coconut aminos (or GF soy sauce)

• 2 tsp honey

• juice of one lime

   

• 1 tbsp sesame oil

• 2 tbsp sriracha

• 2 tbsp rice vinegar

• 1 inch fresh ginger, finely minced
• 1 garlic clove, finely minced

For the Bowls:

• Fresh mixed greens

• 2 cups cooked rice (white, brown or sushi rice)

• 2 cups cooked edamame

• Julienned carrots (matchsticks)

• 1 avocado

• fresh cilantro, green onion & sesame seeds for topping

Directions

1.  Preheat oven to 400 degrees.

2. Line a baking sheet with parchment paper, and set aside.

3. Drain liquid from tofu container. Line a plate or cutting board with a tea towel or several paper towels, and place tofu block on top. Lay another tea towel or few paper towels over tofu, and place something heavy on top (books, cast iron skillet, etc.).

Press tofu for at least 15 minutes - longer if possible. The more liquid you're able to release, the crispier the result will be.

3. Cut tofu into small cubes. Toss with sriracha, coconut aminos, garlic powder & sesame oil to cover completely.

4. Place tofu on a on parchment-lined baking sheet. Bake at 425 degrees for 25 minutes, flip, and bake for another 20-25 minutes, until golden.

5. While the tofu is in the oven, cook the rice and edamame according to package instructions.

6. Whisk together the dressing ingredients, and set aside.

7. Assemble the bowls with greens, rice, edamame, tofu, carrots and avocado. Top with dressing, cilantro, green onion and sesame seeds. Enjoy!