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In recent years, rice bowls have surged in popularity, becoming a staple in modern cuisine that delights food enthusiasts around the globe. Their versatility allows for endless combinations of ingredients that cater to various dietary preferences, making them an ideal choice for both quick weeknight dinners and elaborate meal prep sessions. Among these culinary creations, the Crunchy Chili Tofu Rice Bowls stand out as a robust and flavorful option, combining the satisfying textures of crispy tofu with the aromatic essence of jasmine rice and a medley of vibrant vegetables.

Crunchy Chili Tofu Rice Bowls

Discover the deliciousness of Crunchy Chili Tofu Rice Bowls, a wholesome and vibrant meal that combines crispy tofu, fragrant jasmine rice, and fresh vegetables. This dish is packed with plant-based protein and essential nutrients, making it perfect for any dietary preference. With a variety of sauces to enhance the flavors, these rice bowls are easy to customize for a quick weeknight dinner or meal prep. Enjoy a satisfying, nutritious experience without sacrificing taste!
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Ingredients
  

1 cup jasmine rice

1 block (14 oz) firm tofu, drained and pressed

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 red bell pepper, diced

1 zucchini, diced

1 cup broccoli florets

3 green onions, chopped

2 cloves garlic, minced

1 teaspoon ginger, grated

1/4 cup soy sauce

2 tablespoons sriracha (adjust to taste)

1 tablespoon rice vinegar

1 tablespoon sesame oil

Sesame seeds (for garnish)

Fresh cilantro (for garnish)

Instructions
 

Prepare the Rice:

    Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring it to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

      Prepare the Tofu:

        While the rice is cooking, cut the pressed tofu into bite-sized cubes. In a large bowl, toss the tofu cubes with cornstarch until evenly coated. This will help create a nice crispy texture when fried.

          Cook the Tofu:

            Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer. Cook the tofu for about 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.

              Stir-Fry the Vegetables:

                In the same skillet, add a little more oil if necessary. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then add the diced red bell pepper, zucchini, and broccoli florets. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

                  Combine Sauce Ingredients:

                    In a small bowl, mix together the soy sauce, sriracha, rice vinegar, and sesame oil. Pour the sauce over the stir-fried vegetables, tossing to coat everything evenly.

                      Assemble the Bowls:

                        To serve, begin with a scoop of jasmine rice at the bottom of each bowl. Top with the vegetable stir-fry and then add the crispy tofu on top. Drizzle any remaining sauce from the skillet over the bowls.

                          Garnish and Serve:

                            Sprinkle sesame seeds and chopped green onions over the top. Add fresh cilantro for a burst of flavor. Serve immediately and enjoy your Crunchy Chili Tofu Rice Bowls!

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4