Spicy Maple Tofu Rice Bowl
This bowl is one of my go-to comfort meals, marrying the sweet warmth of maple syrup with a kick of spice. The crispy tofu and vibrant veggies make every bite a joy.
I remember the first time I whipped up this Spicy Maple Tofu Rice Bowl—it was a rainy day, and I needed something cozy yet vibrant to lift my spirits.
The combination of sweet maple and spicy sriracha was like a warm hug!
I love how versatile this recipe is; you can swap in whatever veggies you have on hand, making it a great way to clean out the fridge.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using firm tofu because it holds its shape so well when cooked. If you’re looking for a soy-free option, you can use chickpeas or tempeh instead! And don’t be shy with the sriracha—if you really love heat, go for it!
Tips & Notes
- •Don't skip pressing the tofu; it makes a huge difference in texture!
- •If you want to meal prep, this bowl keeps well in the fridge for a few days.
Recipe Variations
- •Sometimes I add a splash of lime juice at the end for a zesty kick!
- •You can swap brown rice for quinoa or cauliflower rice for a lighter option.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat gently in a skillet or microwave when you're ready to enjoy it again!
Frequently Asked Questions
Can I use different veggies?
Absolutely! Broccoli, snap peas, or even kale would be great swaps. Use whatever you have on hand.
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This bowl is one of my go-to comfort meals, marrying the sweet warmth of maple syrup with a kick of spice. The crispy tofu and vibrant veggies make every bite a joy.
Ingredients
Instructions
- 1
Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 10-15 minutes.
- 2
While the tofu is pressing, cook your brown rice according to package instructions.
- 3
In a small bowl, whisk together the maple syrup, sriracha, and soy sauce. Set aside.
- 4
Once the tofu is pressed, cut it into bite-sized cubes. Heat olive oil in a non-stick skillet over medium-high heat.
- 5
Add the tofu cubes to the skillet and sauté for about 5-7 minutes, turning occasionally until they are golden and crispy on all sides.
- 6
Add the sliced bell pepper, carrot, and zucchini to the skillet and stir-fry for another 5 minutes until the veggies are tender but still vibrant.
- 7
Pour the sauce over the tofu and veggies, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
- 8
Serve the tofu and veggie mix over a bed of brown rice, and sprinkle with sliced green onions and sesame seeds. Enjoy your nourishing bowl!
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