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    Home » Recipes » Recipes

    January 29, 2017 3 Comments

    Sticky Sriracha Tofu Bowl

    736 shares
    Jump to Recipe

    I was craving my Sweet & Spicy Sriracha Tofu the other day, because, seriously, so yum. BUT I was also craving a fresh buddha bowl type of thing. Yes, I believe you have already figured out what happened, you clever little thing you. A Sticky Sriracha Tofu Bowl happened. And my oh my was that a good thing to happen.

    Sticky Sriracha Tofu Bowl! This is the perfect combo of comfort food cosy, combined with fresh raw and crispy. Better than a buddha bowl, it's magical! #itdoesnttastelikechicken

    Part of me thought, "you don't need to share this recipe online, Sam, people can figure out this stuff on their own." But then another part of me thought, "OMG so delicious, must tell everyone immediately!"

    The second part won (clearly), because if you hadn't thought to combine the sweet & spicy sriracha with an array of fresh colourful crispy veggies on a bed of fluffy rice, then you are missing out in a big, big, way. And I can't have my readers missing out on any kind of vegan deliciousness. All deliciousness must be shared!

    Sticky Sriracha Tofu Bowl! This is the perfect combo of comfort food cosy, combined with fresh raw and crispy. Better than a buddha bowl, it's magical! #itdoesnttastelikechicken

    This sticky sriracha tofu bowl is the perfect combo of comfort food cosy, combined with fresh raw and crispy. It's better than any buddha bowl, it's magical!

    Sticky Sriracha Tofu Bowl! This is the perfect combo of comfort food cosy, combined with fresh raw and crispy. Better than a buddha bowl, it's magical! #itdoesnttastelikechicken

    To make a sticky sriracha tofu bowl:

    Prepare the Sweet and Spicy Sriracha Tofu according to the directions here.
    In the meantime, cook your rice until light and fluffy, and chop up the veggies into big sized pieces.

    Assemble the bowls by dividing the rice among the bowls, arrange all of the veggies around the edges along with the sriracha tofu and sauce from the pan. Garnish with sesame seeds and green onions

    Omnomnom!

    Sticky Sriracha Tofu Bowl! This is the perfect combo of comfort food cosy, combined with fresh raw and crispy. Better than a buddha bowl, it's magical! #itdoesnttastelikechicken

    Print Recipe
    5 from 3 votes

    Sticky Sriracha Tofu Bowl

    This is the perfect combo of comfort food cosy, combined with fresh raw and crispy. Better than a buddha bowl, it's magical!
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American, Canadian, Chinese
    ingredient tag: avocado, tofu
    Servings: 4 Bowls (or 2 very large bowls)
    Calories: 629kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the tofu:

    • 1 batch Sweet & Spicy Sriracha Tofu

    For the bowls:

    • 1 ½ cups white rice
    • 3 cups water
    • 2 carrots peeled and thinly sliced
    • ½ cucumber sliced
    • â…› red cabbage thinly sliced
    • ½ avocado
    • 2 green onions, chopped
    • 1 handful bean sprouts
    • 1 tablespoon sesame seeds
    US Customary - Metric
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    Instructions

    • Prepare the tofu according to the directions.
    • In the meantime, rinse the rice well, then add it to a medium pot along with 3 cups of water. Bring to a boil and immediately reduce to a simmer. Simmer for about 20 minutes until all the water is absorbed and the rice is light and fluffy. Alternatively, you can cook the rice in a rice cooker or however you normally prepare rice.
    • To assemble the bowls, divide the rice among the bowls, arrange all of the veggies around the edges along with the sriracha tofu and sauce from the pan. Garnish with sesame seeds and green onions.

    Nutrition

    Calories: 629kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.


    If you liked this recipe you might also like:

    Orange Ginger Tofu. Sweet, sticky, ginger and orangey, kid-friendly. A healthier alternative to Chinese Orange Chicken. Vegan, gluten free, vegetarian.
    « Pear & Leek Soup
    Vegan Wonton & Dumpling Wrappers »

    Reader Interactions

    Comments

    1. Kristine says

      July 24, 2020 at 2:01 pm

      5 stars
      This was off the hook! My favorite of your recipes so far!

      Reply
    2. InternalRaven says

      April 16, 2017 at 10:32 pm

      Looks great and tastes delicious!

      Reply
      • Sam Turnbull says

        April 17, 2017 at 9:06 am

        So happy you enjoyed!

        Reply

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    Recipe Rating




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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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