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!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course, Salad
Keyword: Citrus, Spicy, Spring Salad, Tofu Bowl
Servings: 4 servings
- 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
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.
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.