My daughter and I both really love tofu, and it is such a great alternative to meat that doesn’t leave you feeling hungry after you eat. This recipe combines tofu with one of my favorite condiments, Fly by Jing Chili Crisp. I’ve mentioned this product before, and it is just so full of flavor and subtle spice from the Sichuan peppercorns. It is used both in the marinade and as a topping in this recipe.
Firm or extra firm tofu is best for this recipe because the tofu is tossed in a marinade, then in some cornstarch and baked, so it gets handled quite a bit and softer tofu will fall apart. I served this with rice and edamame and bok choy. You could also serve with broccoli, Chinese broccoli, carrots, or really any other veggie you like.
Chili Crunch Tofu Bowls
Ingredients
For the tofu:
- 2 packs firm tofu
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 2 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp white pepper
- 1/2 tsp salt
- 2 tbsp fly by jing chili crisp
- 3 tbsp oil
- 1 tbsp cornstarch
For the spicy mayo:
- 1/4 cup mayo
- 1 tsp sriracha
- 1/4 tsp salt
- 1/2 tsp sugar
- water to thin
For the bowl:
- rice
- frozen edamame cooked according to package
- bok choy washed and cut into large pieces
- spicy mayo
- chili crisp for serving
Instructions
- Mix spicy mayo ingredients and set aside. In a bowl, mix the tofu marinade ingredients other than the oil and cornstarch. Line a baking sheet with foil and drizzle the oil over it. Preheat the oven to 425.
- Cube the tofu and add to the marinade and toss gently and allow to sit for 15 minutes while you make rice. After 15 minutes, drain the tofu from the extra marinade and place on the baking sheet and sprinkle over the cornstarch. Toss the tofu with the oil and cornstarch and bake for 15 minutes. Gently turn the pieces over and bake for another 15-20 minutes until browning and crispy on the edges. Cook edamame according to instructions on the bag.
- Meanwhile, heat a skillet over heat and add a tsp of oil. Add the bok choy and just lightly toss and cook for about 1-2 minutes. Sprinkle on a little soy sauce and remove from the heat.
- Place a scoop of rice in a bowl, top with tofu, edamame, bok choy and a drizzle of spicy mayo. Spoon over some extra chili oil and enjoy.