Crispy Bang Bang Tofu Bowls (Edit recipe)

83 recipes
|
95 followers

These Crispy Bang Bang Tofu Bowls are the perfect combination of crispy, creamy, crunchy fresh. .The secret to a truly great bowl is balance. The rich tofu & creamy sauce are lifted by a lightly pickled slaw, bringing freshness, crunch & just the right amount of acidity to every bite. Packed with plant protein & colourful vegetables, this is a simple, satisfying meal that’s perfect for busy weeknights or meal prep

Share

Save

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

34

Serves: 2

Ingredients

crispy tofu

400 grams Tofu, firm, pressed & torn into bite sized pieces
1 Tbsp Extra Virgin Olive Oil - Thrive Market
1 Tbsp Wheat-Free Tamari
0.5 whole Lime Juice
1 tsp Garlic Powder - The Spice Lab
1 tsp Onion Powder - The Spice Lab
1 tsp Organic Smoked Paprika - The Spice Lab
0.5 tsp Maldon Sea Salt Flakes
0.25 tsp Black Peppercorns, Ground Fresh
2 Tbsp Organic Arrowroot Powder - Thrive Market

quick pickled slaw

0.25 whole sweetheart cabbage, finely shredded
2 whole Carrots, grated
0.5 whole English Cucumber, deseeded & sliced into half moons
2 whole spring onions, finely sliced
1 bunch fresh coriander, chopped
1 Tbsp Toasted Sesame Seeds

Pickle Dressing

2 Tbsp Brown Rice Vinegar
1 Tbsp Wheat-Free Tamari
2 tsp Toasted Sesame Oil
1 tsp fresh ginger, finely grated
0.25 tsp Black Peppercorns, Ground Fresh, to taste

Bang bang sauce

4 Tbsp vegan mayonaise
1 - 2 Tbsp Sriracha, depending on your preferred spice level
1 tsp Tomato Paste
2 tsp Pure Maple Syrup
2 - 3 tsp Lime Juice
1 pinch Organic Cayenne Pepper - The Spice Lab
1 - 2 tsp water, if needed

to serve

120 grams Basmati Rice, brown, dry

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Rice: Cook the brown basmati rice according to the packet instructions. Once cooked, fluff with a fork and keep warm.
Bake the Tofu: Preheat the oven to 220°C (200°C fan). In a large bowl, combine the olive oil, tamari, lime juice, garlic powder, onion powder, smoked paprika, salt and black pepper. Add the torn tofu and gently toss until evenly coated. Sprinkle over the arrowroot powder and toss again until the tofu is lightly coated. Spread the tofu onto a lined baking tray in a single layer and bake for 25–30 minutes, turning halfway through, until crisp and golden.
Prepare the Quick-Pickled Slaw: In a small bowl, whisk together the rice vinegar, tamari, sesame oil, grated ginger and black pepper. Add the cabbage, carrot, cucumber, spring onions, coriander and sesame seeds to a large bowl. Pour over the dressing and toss well to combine. Leave the slaw to sit for 15–20 minutes so the vegetables lightly pickle while retaining their crunch.
Make the Bang Bang Sauce: Whisk together the vegan mayonnaise, sriracha, tomato paste, maple syrup, lime juice and cayenne pepper until smooth. If you’d like a thinner consistency for drizzling, stir in a small splash of water.
Assemble the Bowls: Divide the cooked brown basmati rice between two bowls. Top with the quick-pickled slaw, crispy tofu and a generous drizzle of bang bang sauce. Finish with extra coriander, sesame seeds, sliced spring onions and an extra squeeze of lime, if desired.

Notes

Pressing the tofu before cooking removes excess moisture and helps it become crispier in the oven.
Tearing the tofu instead of cutting it creates rough edges that crisp up beautifully and hold onto the flavours.
Allowing the slaw to sit before serving creates a quick pickle that adds freshness and balances the richness of the tofu and bang bang sauce.
Adjust the amount of sriracha to suit your preferred spice level.
Any leftover bang bang sauce will keep in an airtight container in the fridge for up to 3 days and is delicious drizzled over salads, grain bowls or roasted vegetables.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	23 g
Carbohydrates:	44 g
Protein:	26 g
Cholesterol:	0 g
Sodium:	1681 mg
Fiber:	6 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.