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- 1 block (14 oz) firm tofu, drained and pressed - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 4 garlic cloves, minced - 2 tablespoons soy sauce - 1 tablespoon chili paste (adjust to taste) - 1 cup cooked jasmine rice - 1 cup broccoli florets, steamed - 1 carrot, shredded - 2 green onions, sliced - Fresh cilantro for garnish - Sesame seeds for garnish - Lime wedges, for serving To make Minute Chili Garlic Tofu Bowls, you need simple yet key ingredients. Main Ingredients: - Firm tofu gives the dish its base. It holds up well when cooked. - Cornstarch helps create a crispy outside on the tofu. - Vegetable oil is perfect for frying and adds flavor. Flavor Enhancers: - Garlic brings a strong, savory taste. - Soy sauce adds saltiness and depth. - Chili paste gives the kick! Adjust it to suit your heat level. Fresh Additions: - Jasmine rice serves as a soft base for the bowl. - Broccoli florets add color, crunch, and nutrients. - Shredded carrot gives sweetness and a nice pop of orange. - Green onions sprinkle freshness over your meal. - Fresh cilantro adds a burst of herbal flavor. - Sesame seeds provide a nutty finish. - Lime wedges add a zingy touch that brightens the bowl. These ingredients come together to make a quick, satisfying meal. Enjoy the mix of textures and flavors with every bite! 1. Start by draining the tofu. Place it on a clean towel. 2. Press the tofu for about 15 minutes. This removes excess water. 3. Next, cut the tofu into bite-sized cubes. Aim for even pieces. 4. In a bowl, toss the tofu cubes with cornstarch. Ensure each piece is coated. 1. Heat 2 tablespoons of vegetable oil in a large skillet. Use medium-high heat. 2. Once the oil is hot, add the coated tofu cubes in a single layer. 3. Fry the tofu for 5-7 minutes. Turn them occasionally for even cooking. 4. Watch for a golden, crispy texture. Remove the tofu and set it aside. 1. In the same skillet, add 1 tablespoon of oil. Reduce heat to medium. 2. Add minced garlic and sauté for about 30 seconds. Let it become fragrant. 3. Pour in the soy sauce, chili paste, and maple syrup. Stir well to mix. 4. Let the sauce simmer for a minute until it thickens slightly. 5. Return the crispy tofu to the skillet. Toss it well in the sauce. 6. Cook for another 2-3 minutes until everything is heated through. 1. Start with a scoop of cooked jasmine rice in each bowl. 2. Add the chili garlic tofu on top of the rice. 3. Layer steamed broccoli and shredded carrots over the tofu. 4. Garnish with sliced green onions, fresh cilantro, and sesame seeds. 5. Serve with lime wedges on the side for extra flavor. To get the best tofu, start by draining it well. Pressing the tofu removes extra water. This helps it become crispy when cooked. If you skip this step, your tofu may turn out soggy. I recommend using a tofu press or wrapping it in a clean towel and placing something heavy on top. For frying, you can try different methods. Instead of pan-frying, you can bake the tofu. Simply toss the cubes with cornstarch and oil. Spread them on a baking sheet and bake at 400°F for about 25 minutes. This method gives you a nice crunch without much oil. If you like it spicy, feel free to add more chili paste. Start with a little and taste as you go. You can also switch the chili paste with sriracha for a different kick. If you want to tone down the heat, use less chili paste or try sweet chili sauce. For a vegan option, ensure your soy sauce is labeled as vegan. You can also replace the maple syrup with agave nectar or brown sugar. Both options work great and keep the dish sweet. Garnishing makes your dish look fancy! Try adding fresh cilantro and sesame seeds on top. They add flavor and color. You can also use sliced red peppers or cucumber for a pop of freshness. When serving, make it fun! Use clear bowls to show off the layers. You can even pack these bowls for meal prep. Just keep the sauce separate. That way, your rice and tofu stay fresh until you are ready to eat. {{image_2}} You can change up the veggies in your bowl easily. Here are some good options: - Bell peppers - Snap peas - Zucchini - Spinach Want seasonal choices? Try these: - Asparagus in spring - Corn in summer - Sweet potatoes in fall - Kale in winter Mixing these veggies gives your dish fresh flavors and colors. If you want a different protein, consider these tofu substitutes: - Tempeh - Seitan - Chickpeas You can also add cooked chicken or shrimp for a meatier dish. Cook them separately and mix them in at the end. For gluten-free needs, use tamari instead of soy sauce. This keeps the taste but removes gluten. If you want a low-carb option, swap the jasmine rice for cauliflower rice. This change cuts carbs and adds veggies. Enjoy these variations to make your meal just right for you! To store leftover chili garlic tofu bowls, let them cool first. Place the bowls in airtight containers. This keeps the tofu and veggies fresh. I recommend glass containers or BPA-free plastic ones. They are great for food safety. Store the bowls in the fridge for up to three days. To reheat your tofu bowls, use the microwave or stovetop. For the microwave, place the bowl on a plate. Heat for one to two minutes, stirring halfway. This warms everything evenly. On the stovetop, add a splash of water to a pan. Heat the bowl over low heat, stirring gently. This keeps the tofu crispy. Get creative with leftovers! Try adding them to a salad or a wrap. You can also mix in extra veggies or grains for a new meal. Yes, you can freeze tofu bowls! However, the texture may change a bit. I suggest freezing the tofu and sauce separately from the veggies and rice. Use freezer-safe containers or bags. Write the date on them to track freshness. To thaw, place the container in the fridge overnight. Reheat as mentioned. Enjoy your meal without waste! To make tofu crispy, you need to follow a few key steps: - Drain and press: Start with firm tofu. Drain the water and press it to remove moisture. This helps the tofu absorb flavors and crisp up. - Cut into cubes: Slice the tofu into bite-sized cubes. Smaller pieces get crispier. - Coat with cornstarch: Toss the cubes in cornstarch. This coating helps create a crunchy outer layer when you fry it. - Fry in hot oil: Heat vegetable oil in a skillet over medium-high heat. Add the tofu in a single layer. Fry until golden brown on all sides, about 5-7 minutes. If you don’t have chili paste, try these alternatives: - Sriracha: This spicy sauce adds heat and flavor. - Red pepper flakes: Use these for a quick kick; just sprinkle as needed. - Hot sauce: Any hot sauce can work in a pinch. Adjust to your taste. - Homemade chili sauce: Blend fresh or dried chilies with garlic and vinegar for a quick fix. Yes, you can meal prep Minute Chili Garlic Tofu Bowls. Here are some tips: - Cook in batches: Make a double batch of tofu and rice. This saves time. - Store separately: Keep the tofu and vegetables in separate containers. This keeps everything fresh. - Use airtight containers: Store bowls in airtight containers in the fridge. They can last up to 4 days. - Reheat carefully: To keep the tofu crispy, reheat it in a skillet instead of the microwave. Yes, this recipe is perfect for vegans. Here’s a quick overview: - Tofu: A great plant-based protein. - Soy sauce: Most soy sauces are vegan. Check the label for any added ingredients. - Chili paste: Most chili pastes are vegan, but always check for fish sauce. - Maple syrup: A vegan-friendly sweetener that adds depth. Feel free to swap any ingredients with your favorite vegan options! This blog explored the art of making crispy tofu bowls. We covered main ingredients like tofu and flavor enhancers such as garlic and soy sauce. I shared step-by-step instructions for preparation and cooking, highlighting key tips for the perfect texture. Variations let you customize your bowl with different veggies or proteins. Finally, we discussed storage options to keep your leftovers fresh. Enjoy creating your own bowls and make them your own. Happy cooking!

Minute Chili Garlic Tofu Bowls

Discover the perfect weeknight meal with these delicious Minute Chili Garlic Tofu Bowls! This recipe features crispy tofu coated in a savory chili garlic sauce, paired with steamed broccoli and jasmine rice for a satisfying dish. In just 30 minutes, you can create a flavorful and healthy dinner that everyone will love. Click through for the full recipe and learn how to make this quick and easy meal 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, minced

2 tablespoons soy sauce

1 tablespoon chili paste (adjust to taste)

1 tablespoon maple syrup

1 cup cooked jasmine rice

1 cup broccoli florets, steamed

1 carrot, shredded

2 green onions, sliced

Fresh cilantro for garnish

Sesame seeds for garnish

Lime wedges, for serving

Instructions
 

Start by cutting the drained tofu into bite-sized cubes. Pat them dry with a paper towel to remove excess moisture.

    In a bowl, toss the tofu cubes with cornstarch until well coated. This will help create a crispy texture when fried.

      Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry for about 5-7 minutes, turning occasionally until all sides are golden and crispy. Remove from the skillet and set aside.

        In the same skillet, add the remaining tablespoon of oil. Reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.

          Add the soy sauce, chili paste, and maple syrup to the skillet, stirring well to combine. Let it simmer for about a minute until slightly thickened.

            Return the crispy tofu to the skillet, tossing to coat it in the chili garlic sauce. Cook for an additional 2-3 minutes until everything is evenly heated and combined.

              To assemble your bowls, start with a scoop of jasmine rice at the bottom. Top with the chili garlic tofu, steamed broccoli, and shredded carrots.

                Garnish with sliced green onions, fresh cilantro, and sesame seeds. Serve with lime wedges on the side for an extra zing.

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