Spicy Tofu Bowls with Citrus Salad
These Spicy Tofu Bowls with Citrus Salad are fresh, colourful and packed with protein, just in time for spring!
Servings: 4 servings
Ingredients
- 1 350 g package of extra firm tofu
- 1 -2 tbsp sambal oelek (or chili garlic paste) depending on how spicy you'd like them!
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 3/4 cup brown rice (or rice of your choosing)
Citrus Salad
- 2 cups lettuce
- 2 medium carrots, shredded
- 1/2 cup shredded purple cabbage
- 3 baby cucumbers, sliced
- 2 cara cara oranges
- 4 tbsp sesame oil
- 2 tsp maple syrup
- 2 tsp soy sauce
- 2 avocados
- 1 tbsp sesame seeds
Instructions
Make Tofu
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut tofu into small cubes and add to a medium sized bowl.
- Combine 1 tbsp sambal, 1 tbsp soy sauce and 1 tsp sesame oil in a small bowl. Pour overtop tofu and mix to cover.
- Sprinkle tofu with 1 tbsp of cornstarch and mix to cover. Add another 1 tbsp and repeat.
- Spread tofu out onto parchment paper. Bake for 30 minutes, stopping halfway to turn tofu over.
Cook Rice
- Cook 3/4 cup of brown rice according to package instructions.
Salad and Toppings
- While tofu and rice are cooking prepare salad. In a large bowl, add 2 cups of lettuce.
- Shred two carrots and 1/2 a cup of purple cabbage. Slice baby cucumbers. Add to bowl.
- Peel 1 cara cara orange and slice sections into 3. Add to bowl.
- To make the dressing, add the zest and juice of the other cara cara orange, 2 tbsp sesame oil, 1 tsp maple syrup, 1 tsp soy sauce and salt to taste. Mix to combine.
- Dress salad with 1/2-3/4 of dressing.
Putting it all together!
- Once tofu comes out of oven, add a pinch of salt and toss to combine.
- Assemble bowls with rice, tofu and salad. Top with avocado, sesame seeds and remaining salad dressing.