Sriracha Tofu Bowl
We just returned to Canada after spending several months overseas. Our kitchen was stocked with very few things, and I was trying to decided what to make with what we had. Jet lag was still in full swing, and my laziness was approaching an all-time high. Even driving to a grocery store seemed like a high intensity workout. I knew I had some quinoa in the pantry, as well as potatoes, chickpeas, tofu, and broccolini, but was still mulling over how to bring all those things together. Ryan showed up with a request that helped inspire me.
As crazy as it may seem, the country that we were in did not have Sriracha! OK, to be honest, it did have something that they called Sriracha. It came in a tiny little bottle that would last two meals, and cost as much as we were spending on food for an entire week. We couldn’t justify buying it even once. Now that we’re back in Canada, and have a steady and affordable supply of the stuff, life seems normal again. Ryan went on a bit of a Sriracha binge, and was squirting this sauce indulgently on every meal. His request to me was simply to make something he could lather in the ‘red gold’, as we called it while we were away. Let’s just say that dinner that night left him completely satisfied, even though there was no need for any additional Sriracha squirting.
Originally, I wasn’t planning on developing a recipe seasoned almost exclusively with Sriracha for the blog, but since the best things often happen when you least expect them, I did write down everything I’d done and decided to share it with you. If you’re a Sriracha lover like we are, you should really try this recipe. Every bite is as satisfying as the last, and when your plate is empty, though your mouth may be on fire, you’ll be reaching for seconds.
Sriracha Tofu Bowl
Yield
Prep time
Total time:
How it's made
Preheat the oven to 425°F (220°C)
|
1 can chickpeas, drained and rinsed (or 1½ cups of chickpeas, if cooking your own) |
Place in a large mixing bowl and mix well. Transfer the mixture onto a half of the baking sheet. |
|
|
1 tbsp olive oil |
||
|
1 - 2 tbsp Sriracha |
||
|
1lb red potatoes, cut into bite sized pieces |
Place in a large mixing bowl and mix well. Transfer the potatoes onto the other half of the baking sheet. |
|
|
1 tbsp olive oil |
||
|
1 - 2 tbsp Sriracha |
||
|
1 tsp garlic powder |
||
|
½ tsp salt |
||
|
¼ tsp pepper |
||
|
Put the baking sheet into the oven. Bake for 30 - 35 minutes, turning the chickpeas and the potatoes every 10 minutes. Once chickpeas are nicely browned, and potatoes fully baked, take the baking sheet out of the oven. Set aside. While chickpeas and potatoes are baking, make quinoa as per below. |
||
|
1 cup quinoa, rinsed |
Place quinoa and water into a medium pot and bring to boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat, and let sit another 5 minutes. |
|
|
1¾ cup water |
||
|
While quinoa is cooking prepare broccolini, tofu, and the sauce. |
||
|
1lb broccolini, washed and trimmed |
Place in a mixing bowl and mix well. Transfer onto a baking sheet and place into the oven. Bake for 10 minutes, flipping halfway through. Once broccolini is cooked, remove from the oven, and set aside. |
|
|
½ tbsp olive oil |
||
|
½ tsp salt |
||
|
¼ tsp pepper |
||
|
½ tbsp sesame oil |
Heat the oil in a pan over medium heat. |
|
|
1 package of Sriracha smoked tofu (or you can use regular tofu and coat it with 1 tbsp of Sriracha) |
Once oil is hot, add Sriracha and fry it, turning often, until all sides of tofu are browned. Take tofu out of the pan and place on a plate covered with a paper towel. |
|
|
1 tbsp ginger, minced |
Place in the same pan that tofu was in. Cook for 1 minute. |
|
|
2 cloves garlic, minced |
||
|
2 tbsp soy sauce |
Add to the pan and cook for another minute. |
|
|
2 tbsp rice vinegar |
||
|
Add cooked quinoa and mix it in with the sauce. Divide quinoa among 4 serving bowls. Top the quinoa with ¼ of cooked chickpeas, ¼ potatoes, ¼ broccolini, ¼ tofu, and enjoy! |
||
