Bang Bang-Style Tofu Power Bowl
Ingredients
- 2 pkgs (350 g each) extra firm tofu
- 1 tbsp Asian Stir Fry Seasoning
- 1 tbsp low-sodium soy sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp corn starch
- 1⁄4 cup mayonnaise
- 2-3 tbsp sriracha, to taste
- 1 tbsp rice wine vinegar
- 3 cups rice, cooked
- 8 cups greens
- 1 cucumber, chopped
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 4 green onions, sliced on the diagonal
Preparation
- Preheat oven to 400° F. Line a Sheet Pan with a Sheet Pan Liner and place a Cooling Rack on top of the mat. Set aside.
- Remove tofu from the packages and drain. Cover with tea towel and press out any water. Cut tofu into bite-size pieces and place in large bowl.
- Top tofu with Asian Stir Fry Seasoning, soy sauce, olive oil, and corn starch; toss to combine. Place tofu on cooling rack and bake in oven for 15–20 min, turning halfway through.
- While the tofu is cooking, combine mayonnaise, sriracha, and rice wine vinegar in a small bowl. Stir to combine and set aside.
- Remove tofu from oven and add to sauce; toss to combine.
- Assemble each of 4 bowls with rice topped with tofu; arrange veggies on top of tofu. Top with green onion, if desired. Enjoy.
Epicure Products Used
Nutritional Information
Per serving: Calories 530, Fat 23 g (Saturated 3.5 g, 0 0 g), Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 63 g (Fiber 6 g, Sugars 6 g), Protein 25 g.
Tips
Freeze tofu ahead of time, then defrost and squeeze out liquid. This process gives tofu a chewier and more desirable texture.