Chili Crisp Tofu Bowls with Cucumber Salad and Rice
Chili crisp tofu bowls! Pan-fried tofu tossed in a spicy chili crisp sauce, then served with rice, quick pickled cucumbers, scallions and sesame seeds.
Equipment
Ingredients
- 4 Persian cucumbers, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 package extra firm tofu, drained and pressed
- 1 tablespoon neutral oil
- ¼ cup cornstarch
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons chili crisp
- 2 tablespoons fresh lime juice
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped cilantro
- 1 tablespoon toasted sesame seeds
- 2 cups cooked rice
Instructions
Make the cucumbers
- Add the sliced cucumbers to a large bowl, add with the rice wine vinegar, sugar, and sesame oil.
Make the tofu
- Tear the tofu, then toss with 1 teaspoon of the oil and the cornstarch. Coat well, using your hands to coat all the tofu pieces with the cornstarch. Heat the remaining oil in a large skillet and add the tofu. Cook until very crispy and golden brown, about 8-10 minutes.
Make the Sauce
- Whisk together the ingredients for the sauce: peanut butter, soy sauce, chili crisp, lime juice, and add to the tofu. Toss together.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 38gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 352mgPotassium: 349mgFiber: 1gSugar: 4gVitamin A: 192IUVitamin C: 5mgCalcium: 59mgIron: 2mg