Spicy Chili Tofu Rice Bowl
This asian-style chili tofu and spicy rice bowl is quick to make, incredibly flavourful and is the perfect MEAL PREP! It's also gluten free.
Servings: 2
Ingredients
Spicy Rice
- 1/2 cup long grain rice
- 3/4 cup water
- 1 tbsp olive oil
- 2 cloves
- 2 star anise
- 1 tsp ginger paste
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder
- 2 tsp chili crisp
- salt (if necessary)
Chili Tofu
- 1 block extra firm tofu
- 1/3 cup corn starch
- 1.5 tsp 5-spice powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp black pepper
- pinch salt
- oil for frying
Chili Sauce Glaze
- 2 tsp chili crisp
- 1/2 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sweetener
- 2 tsp leftover corn starch
Garnish
- sesame seeds
- lime
- steamed broccoli
Instructions
- Wash your rice 2-3 time to remove excess starch. Stir fry some cloves, star anise in oil in a pressure cooker.
- Add minced ginger and saute. Add turmeric, garam masala, chili powder and stir. If the mixture is too dry, add a splash of water.
- Add chili crisp. Mix well, add rice and water.
- Cover the lid and wait for the steam to be released. Then lower the flame to a minimum, add the weight to the lid and leave it on for 10 minutes. Switch off and let it rest in the steam until you prepare your other ingredients.
- Drain excess water from the tofu and coat in the mixture - corn starch, 5-spice powder, salt, pepper and onion, garlic powder.
- Coat evenly and pan fry on both sides until crispy. Meanwhile, mix together your chili glaze. Pour over the tofu once they are fried and wait for the sauce to thicken.
- Prepare your greens - I just steamed my broccoli in the oven for about 2 minutes.
- Open your pressure cooker and mix the rice. Check if it's cooked. Serve tofu and greens over the spicy rice and garnish with sesame seeds and lime!