Sweet Chili Tofu Rice Bowl
Ingredients:
1 block (14 ounces) extra-firm tofu, pressed and cubed
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sweet chili sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 cups cooked rice
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup roasted peanuts, chopped (optional)
2 tablespoons sesame seeds (optional)
For the Sweet Chili Sauce (if you don't have pre-made):
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
2 tablespoons chili garlic sauce
1 tablespoon water
Instructions:
1. Prepare the Tofu: In a medium bowl, toss the cubed tofu with cornstarch, soy sauce, 1 tablespoon sweet chili sauce, sesame oil, ginger, and black pepper. Make sure the tofu is evenly coated.
2. Cook the Tofu: Heat a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. If the pan gets too dry, add a tablespoon of water or oil.
3. Prepare the Sweet Chili Sauce (if making your own): In a small saucepan, combine the rice vinegar, sugar, soy sauce, chili garlic sauce, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Set aside to cool.
4. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top with the crispy tofu, shredded carrots, shredded red cabbage, chopped green onions, and chopped cilantro.
5. Drizzle and Garnish: Drizzle the sweet chili sauce (homemade or store-bought) over each bowl. Sprinkle with chopped roasted peanuts and sesame seeds, if desired. Serve immediately and enjoy!