Chili-Maple Tofu Bowls
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By q&a
Chili-Maple Tofu Bowls
This Buddha bowl is a testament to exactly what I crave in a really good meal—lots of eye-catching colors, a mix of different textures, and, most of all, a mix of balanced, bright flavors that will awaken your taste buds. It’s just the right balance of sweet, spicy, and tangy with earthy, creamy elements to keep it in check. The level of heat is really up to you, as much of it comes from the Spicy Peanut Sauce. I call for Sriracha to spice up the sauce, though you can certainly use garlic chili sauce or sambal olek, and can alter the amount you use based on preference. All of the ingredients can be prepped and cooked in advance, but just wait until right before serving to add
the sauce.
Updated at: Thu, 17 Aug 2023 00:07:09 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
33
High
Nutrition per serving
Calories576.7 kcal (29%)
Total Fat19.9 g (28%)
Carbs76.6 g (29%)
Sugars16 g (18%)
Protein27.7 g (55%)
Sodium1980 mg (99%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cuprice vinegar
1 cupwater
¼ teaspoonred pepper flakes
kosher salt
black pepper freshly ground
pepper
3carrots
medium, peeled and shaved into ribbons
¼ cuptamari
30mlmaple syrup
10mlgarlic chili sauce
392gextra-firm tofu
pressed, drained, and cut into triangles
225gbuckwheat soba noodles
15mlavocado oil
or extra-virgin olive
1 cupred cabbage
finely shredded
1 cupshelled edamame
2avocados
peeled, pitted, and thinly sliced
¾ cupSpicy Peanut Sauce
3scallions
green parts only, thinly sliced
Instructions
Step 1
Bring the vinegar, water, red pepper flakes, and 1 teaspoon (6 g) salt to a boil in a medium saucepan, stirring to dissolve the salt. Pour the hot liquid over the carrots in a medium bowl; set aside.
Step 2
Whisk together the tamari, maple syrup, and garlic chili sauce in a shallow container. Add the tofu and stir to coat. Marinate for at least 10 minutes.
Step 3
Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the package instructions. Drain and rinse well with cool water.
Step 4
Drain the marinade from the tofu. Heat the oil in a large skillet over medium-high heat until shimmering. Add the tofu, season with salt and pepper, and cook until the bottom is lightly browned and crisp, about 2 minutes. Flip and continue cooking until all sides are lightly browned.
Step 5
To serve, drain the liquid from the carrots. Divide the soba noodles among bowls. Top with tofu wedges, pickled carrot ribbons, red cabbage, edamame, and avocado. Drizzle with Spicy Peanut Sauce and sprinkle with scallions.
Notes
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