![- 1 block firm tofu, pressed and cut into cubes - 2 tablespoons sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 cup cooked quinoa - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 carrot, peeled and julienned - 2 green onions, thinly sliced - 1 tablespoon sesame seeds - Fresh cilantro, for garnish - Salt and freshly ground black pepper, to taste When I make spicy sriracha tofu bowls, I love the mix of flavors and colors. The tofu is the star. I use firm tofu because it holds its shape well and gets crispy. Pressing it helps remove excess water, so it absorbs the marinade better. The marinade combines sriracha, soy sauce, and sesame oil. This mix gives the tofu a spicy, savory kick. For the base, I choose quinoa. It adds protein and fiber. I cook it before adding it to the bowls. The cooked quinoa pairs well with the crunchy veggies. I like using broccoli, red bell pepper, and julienned carrot. They add fresh colors and textures to the dish. Green onions and sesame seeds make great toppings. They bring extra crunch and flavor. I often finish with fresh cilantro. It adds a bright taste and looks nice on the bowl. For seasoning, I always use salt and freshly ground black pepper to taste. This simple seasoning enhances the dish's natural flavors. You can find the full recipe in the section above. First, grab a medium bowl. Combine sriracha, soy sauce, and sesame oil. This blend gives the tofu a nice kick. Cut your firm tofu into cubes. Toss the tofu in the marinade until every piece is coated. Let it sit for at least 15 minutes. This time allows the tofu to soak up all the flavors. Next, heat a large skillet over medium heat. Add a splash of water or vegetable broth. This will help steam the veggies. Toss in the broccoli florets, sliced red bell pepper, and julienned carrot. Sauté these for about 5-7 minutes. Stir them often until they are tender-crisp. Season with salt and pepper. This enhances their natural sweetness and flavor. Now, heat a non-stick skillet over medium-high heat. Add your marinated tofu cubes to the hot skillet. Spread them out evenly for the best crispiness. Cook for about 8-10 minutes. Remember to turn the tofu occasionally. You want it golden brown and crispy on all sides. Once everything is cooked, it's time to assemble the bowls. Start with a generous scoop of cooked quinoa at the bottom. Then layer on the sautéed vegetables. Finally, add the crispy tofu on top. This creates a colorful and inviting dish. To finish, sprinkle sesame seeds and sliced green onions over the bowls. This adds crunch and flavor. Don't forget to add fresh cilantro for a pop of color and taste. Serve these bowls warm for a delicious meal experience. For the full recipe, check the section above. To get that perfect tofu crispiness, start by pressing the tofu. Wrap the tofu in a clean towel and place a heavy pan on top. This squeezes out excess water. Let it sit for at least 15 minutes. This step is key for great texture. Next, cut the pressed tofu into cubes. For best results, cook the tofu in a hot, non-stick skillet over medium-high heat. This helps achieve an even golden color. Aim for a cooking time of about 8-10 minutes. Flip the cubes often to ensure they crisp up nicely on all sides. Want to boost the flavor? Consider adding spices like garlic powder or smoked paprika. These add depth and richness. You can also mix in some fresh ginger for a zesty kick. Adjusting the sriracha level is easy. Start with the recipe's amount, then taste. If you like more heat, add extra sriracha bit by bit. This way, you can find your perfect balance. Storing marinated tofu is simple. Just keep it in an airtight container in the fridge. It can last up to three days. This makes it easy to grab for quick meals. When reheating leftovers, use a skillet on medium heat. This helps keep the tofu crisp. You can also add a splash of water to create steam, keeping the veggies tender. Enjoy your tasty meal, even on busy days! {{image_4}} You can swap tofu for other proteins. Tempeh works great. It has a firm texture and a nutty taste. Chickpeas are another nice choice. They add creaminess and protein to your bowl. You can also add edamame or lentils for a nutrient boost. Edamame gives a nice crunch, while lentils add heartiness. Each option keeps the meal filling and tasty. Feel free to play with your veggies. Snap peas or zucchini can add freshness. They cook quickly and taste great. If you choose different vegetables, adjust your cooking times. Softer veggies may need less time. Keep an eye on them so they don't get mushy. This way, you'll enjoy the best flavors and textures. Not a fan of spicy? Use milder sauces like sweet chili sauce. You can also try making your own sriracha. Just blend red peppers, garlic, and vinegar for a custom kick. This way, you can control the heat level. Experiment to find what suits your taste buds best. There’s no wrong way to spice things up! For the complete recipe, check out the [Full Recipe]. To keep your Spicy Sriracha Tofu Bowls fresh, use airtight containers. Glass or BPA-free plastic containers work well. Store them in the fridge for up to four days. This way, you can enjoy the flavors later without losing quality. When reheating, use a microwave or stovetop. For the microwave, heat in short bursts. Stir to ensure even warmth. If using the stove, add a splash of water to the tofu and quinoa. This keeps them moist. You might want to add a little extra sriracha to refresh the flavors. You can freeze the tofu and quinoa separately. Place them in freezer bags and remove as much air as possible. The veggies do not freeze well, so only freeze the tofu and quinoa. To thaw, move them to the fridge overnight. Reheat on the stove or in the microwave. Add fresh herbs or a splash of soy sauce to brighten up the dish. I recommend marinating the tofu for at least 15 minutes. This gives the tofu time to soak up the flavors of the marinade. If you have more time, you can marinate it for up to an hour. This extra time will enhance the taste even more. Yes, you can easily make this recipe gluten-free. Simply replace the soy sauce with tamari. Tamari is a gluten-free alternative that tastes similar. Always check labels to ensure other ingredients are gluten-free as well. You can serve Spicy Sriracha Tofu Bowls with a variety of side dishes. Some great options include: - Steamed edamame - Mixed green salad - Roasted sweet potatoes - Pickled vegetables These sides add more flavor and nutrients to your meal. Absolutely! Spicy Sriracha Tofu Bowls work well for meal prep. You can store the tofu, quinoa, and veggies in separate containers. This keeps everything fresh. When you’re ready to eat, just reheat and enjoy. To boost protein without meat, consider these options: - Add edamame or chickpeas to the bowl. - Mix in hemp seeds or sunflower seeds. - Serve with a dollop of Greek yogurt on top. These additions will make your meal even more filling. For the full recipe, check out the Spicy Sriracha Tofu Bowls section. This blog covered how to make tasty Spicy Sriracha Tofu Bowls. We detailed key ingredients, step-by-step cooking, and tips for great flavor. You learned to marinate tofu, sauté fresh veggies, and assemble a nourishing meal. Customizing with different proteins or veggies keeps the dish exciting. Remember, meal prep makes life easier, and leftovers can be delicious. Enjoy exploring your kitchen and making this dish your own!](https://tastymomrecipes.com/wp-content/uploads/2025/07/b693df76-3185-43f6-8808-c514dc1afdf8-250x250.webp)
Spicy Sriracha Tofu Bowls
Spice up your meal rotation with these delicious Spicy Sriracha Tofu Bowls! This easy recipe features crispy marinated tofu, colorful sautéed veggies, and nutritious quinoa. Perfect for a quick lunch or dinner, these bowls are packed with flavor and nutrients. Ready in just 30 minutes, they are an ideal weeknight dish for a satisfying and healthy meal. Click to explore the full recipe and elevate your dinner game today!