Sweet Chili Glazed Tofu Bowls with Creamy Sriracha Lime 🤤 Ready in 30 minutes – the perfect weeknight meal!
Ingredients:
1 block (14 oz) extra-firm tofu, pressed and cubed
1 tbsp olive oil
1 red bell pepper, thinly sliced
1/2 cup broccoli florets
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup cooked quinoa or rice (for serving)
Sesame seeds (for garnish, optional)
For the Sweet Chili Glaze:
1/4 cup sweet chili sauce
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp sesame oil
For the Creamy Sriracha Lime Sauce:
1/4 cup mayonnaise (vegan mayo works well)
2 tbsp lime juice
1 tbsp sriracha (or more, to taste)
1 tsp honey or maple syrup (optional)
Instructions:
1. Prepare the Tofu: Press the tofu to remove excess water. Cut into bite-sized cubes.
2. Make the Sweet Chili Glaze: In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Set aside.
3. Cook the Tofu and Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and slightly crispy, about 5-7 minutes. Add the red bell pepper, broccoli, and carrots and cook until tender-crisp, about 3-5 minutes more.
4. Glaze the Tofu: Pour the sweet chili glaze over the tofu and vegetables. Toss to coat evenly and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Make the Creamy Sriracha Lime Sauce: In a small bowl, whisk together mayonnaise, lime juice, sriracha, and honey (if using).
6. Assemble the Bowls: Divide the cooked quinoa or rice between bowls. Top with the sweet chili glazed tofu and vegetables. Drizzle generously with the creamy sriracha lime sauce. Garnish with chopped green onions and sesame seeds (optional).
7. Serve immediately and enjoy!