Description
Delightful vegan bowls combining sweet honey and spicy sriracha with crispy tofu, fresh veggies, and fluffy rice.
Ingredients
Scale
- 1 block firm tofu, pressed and cubed
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- In a bowl, mix honey, sriracha, and soy sauce. Set aside.
- Heat olive oil in a pan over medium heat. Add cubed tofu and cook until golden brown.
- Pour the honey sriracha mixture over the tofu and cook for another 2-3 minutes, allowing it to absorb the flavors.
- In a separate pot, steam broccoli, bell pepper, and carrot until tender. This should take about 5-7 minutes.
- To serve, place cooked rice in bowls, top with the honey sriracha tofu and steamed vegetables. Garnish with chopped green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg