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In the quest for a satisfying and nutritious meal, Crunchy Chili Tofu Rice Bowls stand out as an enticing choice that seamlessly marries flavor and health. This dish boasts a delightful combination of crispy tofu, fragrant rice, and vibrant vegetables, offering a medley of textures and tastes that will please the palate. As plant-based diets gain traction, more people are discovering the incredible versatility of tofu, a key ingredient in Asian-inspired dishes. Whether you’re a dedicated vegetarian or a meat-lover looking to explore more plant-based options, these rice bowls promise to be a hit at your dinner table, making them an ideal weeknight meal.

Crunchy Chili Tofu Rice Bowls

Discover the deliciousness of Crunchy Chili Tofu Rice Bowls, a nutritious meal perfect for all diets. These vibrant bowls combine crispy tofu, fragrant rice, and colorful veggies for a delightful medley of flavors and textures. Learn how to achieve the perfect crunch and enhance your dish with a variety of fresh ingredients. Ideal for meal prep or a quick weeknight dinner, this recipe invites culinary creativity while satisfying your taste buds. Enjoy a healthy and satisfying meal that’s easy to make!
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Ingredients
  

For the Crunchy Chili Tofu:

14 oz (400g) extra-firm tofu, drained and pressed

½ cup cornstarch

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

½ tsp smoked paprika

½ cup vegetable oil (for frying)

2-3 tbsp chili garlic sauce (adjust based on heat preference)

1 tbsp soy sauce

For the Rice Bowl:

1 cup jasmine or brown rice (uncooked)

2 cups vegetable broth or water

1 cup broccoli florets

1 carrot, julienned or shredded

½ cup red bell pepper, thinly sliced

½ cup edamame (shelled)

2-3 green onions, chopped (for garnish)

1 tbsp sesame seeds (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Tofu:

    - Begin by cutting the pressed tofu into bite-sized cubes. In a large bowl, mix the cornstarch, salt, black pepper, garlic powder, and smoked paprika. Toss the tofu cubes in the dry mixture until evenly coated.

      Fry the Tofu:

        - Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer (you may need to do this in batches). Fry for about 3-4 minutes on each side until they are golden brown and crispy. Remove from the skillet and set on paper towels to drain any excess oil.

          Add the Sauce:

            - In the same skillet, reduce the heat to medium and add the chili garlic sauce and soy sauce. Stir to combine, then add the crispy tofu back into the skillet. Toss gently to coat the tofu in the sauce. Cook for an additional 1-2 minutes until heated through. Remove from heat.

              Cook the Rice:

                - In a medium saucepan, combine the rice and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for around 15 minutes (or 30 minutes for brown rice) until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

                  Blanch the Vegetables:

                    - While the rice is cooking, bring a small pot of water to boil. Add the broccoli florets and cook for about 2-3 minutes until bright green and tender-crisp. Then, add the shredded carrot and edamame for an additional 1-2 minutes. Drain and set aside.

                      Assemble the Bowls:

                        - In a bowl, start with a base of fluffy rice. Top with the crunchy chili tofu, blanched broccoli, carrots, bell pepper, and edamame.

                          Garnish:

                            - Sprinkle chopped green onions and sesame seeds on top for added crunch and flavor. Serve with lime wedges on the side for a fresh zing.

                              Enjoy your Crunchy Chili Tofu Rice Bowls, packed with flavor and texture!

                                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 2-3