Spicy Tofu Bento Bowl
Elevate your lunch game with this vibrant and flavorful Spicy Tofu Bento Bowl! Packed with crispy, golden tofu coated in a tangy-sriracha marinade, this plant-based bowl is a symphony of textures and bold Asian-inspired flavors. A medley of fresh veggies—shredded carrot, crunchy cucumber, and protein-rich edamame—sits atop a bed of fluffy white or nutty brown rice, all tied together with a zesty sesame dressing infused with garlic, ginger, and a touch of heat. Perfect for meal prep or quick weeknight dinners, this wholesome bowl is as nutritious as it is delicious, offering a balanced and filling meal that's ready in under an hour. Garnished with sesame seeds and green onions, it’s a visually stunning dish that’s sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 400 g Firm tofu
- 3 tbsp Soy sauce
- 2 tbsp Sriracha
- 1 tbsp Rice vinegar
- 2 tbsp Cornstarch
- 2 cups Cooked rice (white or brown)
- 1 medium Carrot, shredded
- 0.5 Cucumber, thinly sliced
- 1 cup Edamame, shelled
- 2 Green onions, thinly sliced
- 1 tbsp Sesame seeds
- 1 tbsp Toasted sesame oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tsp Sugar
- 0.5 tsp Chili flakes (optional)
- 2 tbsp Oil for frying
Instructions
Press the tofu to remove excess water by placing it between two plates with a heavy object on top for 15 minutes. Then, cut the tofu into bite-sized cubes.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sriracha, and the rice vinegar. Pour the mixture over the tofu cubes and let it marinate for 10-15 minutes, turning occasionally.
In another bowl, toss the marinated tofu with the cornstarch to evenly coat each cube.
Heat the oil in a non-stick pan over medium heat. Fry the tofu cubes until crispy and golden on all sides, about 7-8 minutes. Remove and set aside.
Prepare the sesame dressing by whisking together the remaining soy sauce, sriracha, toasted sesame oil, minced garlic, grated ginger, sugar, and chili flakes (if using). Adjust seasoning to taste.
In a bento-style bowl or other large bowl, layer the cooked rice as the base. Arrange the shredded carrot, cucumber slices, edamame, and fried tofu on top.
Drizzle the sesame dressing over the bowl, or serve it on the side for dipping.
Garnish with green onions and sesame seeds before serving. Enjoy your spicy tofu bento bowl warm or at room temperature.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.4 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1468 mg | 113% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
