Sriracha ‘honey’ tofu rice bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Crisp tofu tossed in a sticky, sweet and spicy sauce is a doddle to make – perfect for busy weeknights and meal prepping.
Each serving provides 713 kcal, 43g protein, 58.5g carbohydrate (of which 13.3g sugars), 32.2g fat (of which 0.9g saturates), 8.4g fibre and 2.5g salt.
By Rhian Melvin
Ingredients
- 600g/1lb 5oz extra-firm tofu, drained, patted dry and cut into 2–3cm/1–1½in chunks
- 120ml/4fl oz sriracha
- 2 tbsp agave syrup
- 2 tbsp tamari or light soy sauce
- 2 garlic cloves, crushed
- 3 tbsp cornflour
- 4 spring onions, sliced, to garnish
- 4 tsp sesame seeds, to garnish
- 500g/1lb 2oz cooked jasmine or long-grain rice, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Spread the tofu out in a single layer on the baking tray. Roast for 20–25 minutes, turning halfway, until golden and crisp.
Meanwhile, mix the sriracha, agave, tamari, garlic, cornflour and 400ml/14fl oz water together in a jug and set aside.
Remove the tofu from the oven and transfer to a frying pan or wok over a medium–high heat. Pour in the sauce mixture and simmer, stirring regularly, for a few minutes until it forms a thick, glossy sauce. If the sauce gets too thick, add a splash of water to loosen.
To serve, divide the rice between four bowls. Spoon over the saucy tofu. Garnish with spring onion slices and sesame seeds then serve.
