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- 1 ½ cups cooked jasmine rice - 1 block (14 oz) firm tofu, drained and cubed - 2 tablespoons cornstarch - 1 tablespoon red chili paste (adjust to taste) - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - ½ cup green onions, chopped - 1 cup snap peas (or your favorite vegetables) - Sesame seeds for garnish The main ingredients in this dish are simple but flavorful. Cooked jasmine rice serves as the base of our bowl. It adds a light, fragrant taste that pairs well with the tofu and sauce. The tofu gives us protein and a meaty texture. I like to use firm tofu for its structure. It holds up well when cooked. Cornstarch is key for our tofu. It coats the cubes and helps create a crispy crust when we cook it. This texture adds an exciting crunch to our dish. Next, we have the sauce ingredients. Red chili paste brings heat and flavor. You can adjust the amount based on your spice level. Soy sauce adds a salty depth, while rice vinegar gives us a tangy kick. The sesame oil rounds out the flavors with a nutty aroma. Finally, we garnish our bowls with fresh green onions and sesame seeds. The green onions add a fresh, sharp taste, while the sesame seeds give a nice crunch. Snap peas are my favorite vegetable for this dish. They add sweetness and a crisp bite. This combination of ingredients makes a delicious and satisfying meal. - Coating with cornstarch: Start by draining your block of firm tofu. Cut it into small cubes. In a bowl, toss the tofu with cornstarch. Make sure each piece is well coated. This coating helps to create a crispy surface when cooked. - Cooking till crispy: Heat two tablespoons of vegetable oil in a large skillet on medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook for about five minutes, turning them occasionally. You want them golden and crispy on all sides. After cooking, take the tofu out of the skillet and set it aside. - Cooking garlic until fragrant: In the same skillet, add the last tablespoon of vegetable oil. Then, add four cloves of minced garlic. Sauté for about thirty seconds. You will know it’s ready when it smells amazing. - Adding snap peas for texture: Next, toss in one cup of snap peas. Stir and cook for three to four minutes. You want them tender but still crisp. This adds a nice crunch to your dish. - Mixing sauce ingredients: In a small bowl, mix together one tablespoon of red chili paste, two tablespoons of soy sauce, one tablespoon of rice vinegar, and one teaspoon of sesame oil. This sauce is key for flavor. - Tossing tofu and vegetables together: Pour the sauce over the vegetables in the skillet. Stir to combine. Gently return the crispy tofu to the skillet. Carefully toss everything together. Cook for one to two more minutes until heated through. This step helps the tofu soak up all the tasty flavors. To make crispy tofu, cornstarch is your best friend. It gives the tofu a nice crunch. Coat the cubed tofu well with cornstarch. This step is key. It helps the tofu crisp up while cooking. Also, cook the tofu in a single layer. If the pieces are too close, they will steam instead of crisp. Use a large skillet to give each piece space. You can change the spice level with chili paste. Add more or less to suit your taste. If it’s too spicy, balance it with vinegar or soy sauce. Rice vinegar adds a tangy taste. Soy sauce brings in savory notes. Mixing these flavors creates a delicious sauce that ties the dish together. Pair your rice bowls with other side dishes. A simple salad or steamed vegetables works well. For garnishes, sliced green onions and sesame seeds add color and crunch. They make the dish look appealing and add flavor. Serve it hot for the best taste. {{image_2}} You can switch tofu with tempeh or chicken. Tempeh gives a nuttier taste. It also packs more protein. Simply cube it as you would tofu. For chicken, cut it into bite-sized pieces. Cook it until golden brown, just like the tofu. Adjust cooking time as necessary. You can use many vegetables for this dish. Try bell peppers, broccoli, or carrots. These add color and crunch. Seasonal veggies work great too. In summer, use zucchini or fresh corn. In winter, try root veggies like sweet potatoes. Just remember to chop them small for even cooking. Want to spice things up? Add more herbs or spices. Try fresh basil or cilantro for a fresh twist. You can also mix in different sauces. A splash of sriracha can add heat. For a sweet touch, drizzle in some honey or maple syrup. Explore flavors to make this dish your own! To store leftovers, let your Minute Chili Garlic Tofu Rice Bowls cool first. Place the rice and tofu mixture in an airtight container. Seal it well to keep out air. Store it in the fridge for up to three days. For best results, use glass containers. They do not stain or hold onto odors. They also help you see what’s inside easily. For reheating, the best method is using the stove. Heat a pan over medium heat. Add a splash of water or oil. This helps keep the tofu moist. Stir gently until heated through. If you use a microwave, cover the bowl with a lid or wrap. Heat in short bursts, checking often. This helps prevent soggy tofu. You can freeze both cooked rice and tofu. To do this, let them cool completely. Divide the rice and tofu into portions. Place in freezer-safe bags or containers. Remove as much air as possible before sealing. For thawing, place the frozen items in the fridge overnight. If you're in a hurry, use the microwave's defrost setting. Reheat thoroughly before serving. This keeps your meal tasty and safe. Yes, this recipe is already vegan. The main ingredient, tofu, is plant-based. If you want to ensure all ingredients are vegan, check the soy sauce. Some brands use fish sauce. You can also use tamari for a gluten-free option. This recipe takes about 25 minutes in total. Here’s the breakdown: - Prep time: 10 minutes - Cook time: 15 minutes For a well-rounded meal, serve fresh salads or steamed veggies. A cucumber salad adds crunch. Roasted Brussels sprouts pair well too. You can also serve with pickled carrots for a tangy touch. Yes, you can use brown rice. It has a chewier texture and nuttier flavor compared to jasmine rice. Cooking time will be longer, so plan accordingly. Brown rice takes about 40-45 minutes to cook. Adjust your meal prep to fit this change. This article covered how to make a flavorful dish using simple ingredients. We discussed cooking crispy tofu, mixing a delicious sauce, and adding fresh vegetables. Remember to choose your favorite proteins and customize your flavors. Storing leftovers correctly keeps them fresh for later meals. With these tips, you can enjoy many variations of this dish. Try these ideas, and make the recipe your own. Have fun cooking!

Minute Chili Garlic Tofu Rice Bowls

Savor the flavors of these Minute Chili Garlic Tofu Rice Bowls that come together in just 25 minutes! Enjoy crispy tofu, colorful veggies, and a mouthwatering chili garlic sauce over fluffy jasmine rice. This quick and healthy meal is perfect for busy weeknights and bursting with deliciousness. Discover the full recipe now and elevate your dinner routine with this easy-to-make dish that everyone will love!
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Ingredients
  

1 ½ cups cooked jasmine rice

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

2 tablespoons cornstarch

3 tablespoons vegetable oil, divided

4 cloves garlic, minced

1 tablespoon red chili paste (adjust to taste)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ cup green onions, chopped

1 cup snap peas (or your favorite vegetables)

Sesame seeds for garnish

Instructions
 

Prepare the Tofu: In a bowl, gently toss the cubed tofu with cornstarch until evenly coated. This will create a crispy exterior when cooked.

    Cook the Tofu: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for about 5 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the skillet and set aside.

      Sauté Garlic and Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the snap peas and cook for an additional 3-4 minutes until tender-crisp.

        Combine the Sauce: In a small bowl, mix together the chili paste, soy sauce, rice vinegar, and sesame oil. Pour this mixture into the skillet over the vegetables and stir to combine.

          Add Tofu and Toss: Return the crispy tofu to the skillet and carefully toss everything together to coat the tofu and vegetables in the sauce. Cook for an additional 1-2 minutes until heated through.

            Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top each bowl with the chili garlic tofu mixture.

              Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top for garnish. Serve immediately and enjoy!

                Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings