Vegan Sticky Tofu Bowl
This recipe satisfies the craving for Chinese food but with a quarter of the oil and 100% more green vegetables for a perfect plant-based meal
I started making this bowl a few weeks ago, but today I made it with my new air fryer and I have to say, it made it that much better.
Rest assured, if you don’t have an air fryer a convectional oven will still do the trick the air fryer just allows you to use far less oil and it makes the tofu a little crisper.
The sauce for this recipe requires slightly more ingredients, but it is fast to make and you’ll find when you cook vegan a lot of these ingredients can be reused in other sauces and recipes.
I also doubled the protein in the bowl including both tofu and lima beans (edamame) to really fill you up with some good, clean, vegan protein.
Ingredients:
Tofu:
•10oz tofu
•1/2 tsp salt
•1/4 tsp black pepper
•Avocado oil spray/ 1/2 tsp of olive oil
Sauce:
•2 tbsp soy sauce/ coconut aminos
•1 tsp siracha
•1 tbsp rice vinegar
•1 tsp sesame oil
•1 tbsp corn starch (optional)
•1/4-1/3 cup water
•1 tbsp sesame seeds
Toppings
•Spring mix
• Long grain brown rice
•Cucumber
•Edamame/ lima beans
•Lime wedge
•Sesame seeds
Recipe:
Break up the extra firm tofu into chunks, they don’t have to be perfect, and put them in a mixing bowl. Preheat your oven or air fryer to 360 degrees. In the bowl add the salt, pepper, and oil. Stir and place on a baking sheet or in your air fryer tin for about 15 minutes.
Prepare your rice according to the packaging on the stovetop or in a rice maker.
If your Lima beans or edamame is frozen, unfreeze according to packaging either on the stovetop or in a microwave.
Chop up your cucumber and prepare the sauce. Add all the sauce ingredients into a small mixing bowl and combine. Preheat a skillet on your stovetop on low-med heat. Pour the sauce into the skillet and heat for a few minutes before adding the tofu and combine the sauce with the tofu for a few more minutes.
Build your bowl with your choice of toppings and serve.