Minute Chili Garlic Tofu Bowls

$- 1 block (14 oz) firm tofu - 3 tablespoons vegetable oil - 4 garlic cloves - 2 tablespoons soy sauce - 1 tablespoon chili paste - 1 tablespoon maple syrup - 1 cup broccoli florets - 1 medium carrot - 2 green onions - Fresh cilantro leaves - Sesame seeds - Lime wedges - 1 cup cooked jasmine rice In this recipe, the main star is firm tofu. It gives a great texture and absorbs flavors well. I love using vegetable oil for frying. It helps the tofu get nice and crispy. Garlic cloves add a strong, delicious taste. The soy sauce adds saltiness, while chili paste gives heat. Maple syrup balances the flavors with sweetness. For extra crunch and color, I add broccoli florets and shredded carrot. Green onions bring a fresh bite, and fresh cilantro brightens the dish. These veggies make your bowl more fun and healthy. When serving, sprinkle sesame seeds on top for added crunch. Lime wedges add a zesty kick. Finally, jasmine rice serves as a soft base for all the tasty toppings. Start by slicing the drained tofu into small cubes. This helps cook the tofu evenly. Use a paper towel to pat the cubes dry. This step removes excess moisture. Dry tofu gets crispy when fried. Next, sprinkle 2 tablespoons of cornstarch over the cubed tofu. Toss gently until each piece is well-coated. This coating gives the tofu a nice crunch when cooked. In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil shimmers, add the tofu cubes in a single layer. Fry them for 5 to 7 minutes. Turn the cubes occasionally with a spatula. Cook until all sides are golden brown and crispy. Once done, remove the tofu from the skillet and set it aside on a plate. In the same skillet, add 1 tablespoon of oil and lower the heat to medium. Immediately add 4 finely minced garlic cloves. Sauté them for about 30 seconds until they are fragrant and golden. Be careful not to burn the garlic. Then, pour in 2 tablespoons of soy sauce, 1 tablespoon of chili paste, and 1 tablespoon of maple syrup. Stir well to combine. Let this mixture simmer for about a minute. The sauce will thicken and flavors will meld together. Gently return the crispy tofu to the skillet. Toss the tofu in the chili garlic sauce for 2 to 3 minutes. Ensure everything is heated through and well-coated. To assemble your bowls, start with a scoop of cooked jasmine rice. Layer the chili garlic tofu on top of the rice. Add vibrant steamed broccoli and crunchy shredded carrots. For garnish, sprinkle sliced green onions and fresh cilantro leaves on top. Don't forget sesame seeds for a nice crunch. Serve the bowls with lime wedges on the side. This adds a fresh burst of flavor when squeezed over the dish. To get crispy tofu, you must dry it well. After draining, press the tofu between paper towels. This helps remove extra moisture. Drier tofu fries better. For frying, use medium-high heat. When the oil shimmers, it is ready. Fry the tofu cubes for about 5-7 minutes. Turn them often until they are golden brown. This way, you achieve that crunchy texture. You can customize the chili paste to fit your taste. If you like spice, add more chili paste. If you prefer it milder, use less. Start with one tablespoon and taste it. You can always add more if needed. This recipe allows you to balance the heat with other flavors. Serve your chili garlic tofu bowls in colorful bowls. This makes the meal look inviting. Layer the rice, tofu, and veggies artfully. For a pop of color, add green onions and cilantro on top. Use lime wedges on the side. They add a fresh squeeze of flavor. This not only enhances taste but also makes your dish visually appealing. {{image_4}} You can make this dish even more colorful by adding different vegetables. Try using bell peppers or snap peas for a fresh crunch. These veggies not only boost flavor but also add extra nutrients. You can add them during the last few minutes of cooking. This way, they stay crisp and bright. If you want a change from tofu, you can swap it for tempeh or chicken. Tempeh has a nutty flavor and adds great texture. Chicken is another excellent choice if you eat meat. Simply slice it into bite-sized pieces and cook it the same way as the tofu. Both options soak up the chili garlic sauce well. For those who prefer different grains, you can use quinoa or brown rice. Quinoa cooks fast and adds protein. Brown rice has a chewy texture and more fiber. Both grains work well with the chili garlic sauce. Adjust the cooking time according to the grain you choose, ensuring everything remains fluffy. To keep your Minute Chili Garlic Tofu Bowls fresh, store leftovers in an airtight container. This helps keep out air and moisture. Place the tofu and veggies in the same container with the rice. Make sure to cool the food to room temperature before sealing. You can store them in the fridge for up to three days. When it's time to eat your leftovers, reheating is easy. You can use a microwave or a stovetop. If using a microwave, place your bowl in for about 1-2 minutes. Stir halfway through to heat evenly. For the stovetop, add a splash of water in a pan over low heat. Stir gently until everything is warm. This keeps the tofu from getting too dry. If you want to save some for later, you can freeze these bowls. To do this, pack the tofu, rice, and veggies in a freezer-safe container. Make sure to leave some space for expansion. You can freeze them for up to three months. When ready to eat, thaw the bowl in the fridge overnight. After that, reheat using the methods above. This way, you can enjoy your tasty meal anytime! Frying tofu takes about 5-7 minutes. Start by heating your oil. Place the tofu cubes in a single layer. Cook them until they turn golden brown and crispy. Turn them occasionally with a spatula. This will help ensure all sides get that nice crunch. Yes, you can use frozen tofu! Freezing tofu changes its texture. It becomes spongy and absorbs more flavor. To use frozen tofu, thaw it first. Press it to remove excess water. Then, follow the same steps for coating and frying. This method can add an interesting twist to your dish. This recipe can be made gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. It has a similar taste and works well in this recipe. Always check labels to ensure ingredients are gluten-free. You can make parts of this recipe in advance. Cook the tofu and store it in the fridge. Reheat it when ready to serve. However, for the best taste, cook the rice and veggies fresh. This keeps the meal vibrant and delicious. This post shared a simple, tasty recipe using firm tofu and fresh veggies. You learned how to prepare and cook crispy tofu, make a flavorful chili garlic sauce, and assemble a beautiful bowl. Remember, you can customize spice levels and swap proteins for variety. Use the storage tips for delicious leftovers. This dish is flexible, fun, and packed with flavor, perfect for any meal. Enjoy making it your own and impressing your friends and family!$

Minute Chili Garlic Tofu Bowls

Spice up your mealtime with these delicious Fiery Chili Garlic Tofu Bowls! This recipe features crispy tofu tossed in a savory chili garlic sauce, served over fluffy jasmine rice and loaded with vibrant veggies. Perfect for a quick and healthy dinner, these bowls are not only easy to make but bursting with flavor. Click through to explore this irresistible recipe and bring some heat to your kitchen today!

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Ingredients

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

3 tablespoons vegetable oil

4 garlic cloves, finely minced

2 tablespoons soy sauce

1 tablespoon chili paste (adjust to your desired spice level)

1 tablespoon maple syrup

1 cup cooked jasmine rice

1 cup broccoli florets, steamed until vibrant

1 medium carrot, finely shredded

2 green onions, thinly sliced

Fresh cilantro leaves, for vibrant garnish

Sesame seeds, for an added crunch

Lime wedges, for a fresh squeeze of flavor

Instructions

Begin by slicing the drained tofu into uniform bite-sized cubes. Use a paper towel to pat them dry, ensuring they are moisture-free for optimal crispiness.

Place the tofu cubes in a bowl and sprinkle them with cornstarch. Toss gently until each piece is evenly coated—this step is crucial for achieving that delightful crunchy texture during frying.

In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, add the tofu cubes in a single layer. Fry them for about 5-7 minutes, turning occasionally with a spatula, until all sides are golden brown and crispy. Once done, remove from the skillet and transfer to a plate, setting aside.

Using the same skillet, add the remaining tablespoon of oil, reducing the heat to medium. Immediately add the minced garlic, sautéing for approximately 30 seconds until it becomes fragrant and golden—be careful not to burn it!

Next, pour in the soy sauce, chili paste, and maple syrup. Stir the mixture well to combine and let it simmer for about a minute until it slightly thickens and the flavors meld.

Gently return the crispy tofu to the skillet, tossing it in the chili garlic sauce. Cook for an additional 2-3 minutes until everything is heated through and well-coated in that luscious sauce.

To assemble your bowls, start with a generous scoop of fluffy jasmine rice at the base. Artfully layer atop the rice the chili garlic tofu, followed by the vibrant steamed broccoli and the crunchy shredded carrots.

For the finishing touch, garnish with sliced green onions, fresh cilantro leaves, and a sprinkle of sesame seeds for that extra pop of flavor and texture. Serve the bowls with lime wedges on the side, inviting everyone to add a zesty squirt as desired for a delightful flavor boost.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2-3

- Presentation Tips: Serve in colorful bowls to highlight the vibrant ingredients. Place lime wedges artfully beside each bowl for added visual appeal and accessibility.