Spicy Tofu Poke Bowl with Sriracha Mayo 🔥
Ingredients:
For the Tofu:
1 (14 ounce) package extra-firm tofu, pressed and cubed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon sriracha
For the Rice:
1 cup cooked rice
For the Sriracha Mayo:
1/4 cup mayonnaise
1 tablespoon sriracha
1/2 teaspoon soy sauce
1/4 teaspoon rice vinegar
1/8 teaspoon garlic powder
Instructions:
Marinate the Tofu: In a bowl, combine tofu with olive oil, garlic powder, onion powder, salt, pepper, and sriracha. Let marinate for at least 30 minutes, or up to 2 hours.
Grill the Tofu: Preheat grill to medium-high heat. Grill the tofu for 2-3 minutes per side, or until golden brown and cooked through.
Make the Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and garlic powder.
Assemble the Bowls: Divide the cooked rice among bowls. Top with grilled tofu and drizzle generously with the Sriracha Mayo.
Tips:
You can use any type of tofu you like for this recipe.
For a spicier aioli, add more sriracha.
Serve the bowls with your favorite toppings, such as seaweed salad, pickled ginger, or green onions.