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Spicy Honey-Glazed Tofu Rice Bowl Recipe

Spicy Honey-Glazed Tofu Rice Bowl recipe


This is a yummy rice bowl with tofu that's all sticky and sweet. It's got a spicy sauce and lots of greens. You cook the tofu until it's crispy, then mix it with the sauce and put it on top of rice with greens and seeds.


4 baby bok choy
1 bunch green onions
2 inches fresh ginger
3 Tbsp sriracha
3 Tbsp soy sauce
3 Tbsp maple syrup
2 Tbsp arrowroot powder
1 Tbsp coconut oil
14 oz firm tofu
320 g basmati rice
2 Tbsp black sesame seeds
1 lemon


Press the tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
Cook the basmati rice according to package instructions.
In a bowl, create the glaze by grating the ginger and mixing it with sriracha, soy sauce, maple syrup, arrowroot powder, and 3 Tbsp of water.
Heat coconut oil in a large pan over medium-high heat. Add the tofu cubes and fry for about 5 minutes until crispy, then flip and cook the other side.
Pour the glaze over the crispy tofu and stir to coat. Let it simmer for 2 minutes until the sauce thickens.
Cut the baby bok choy in half and grill in the same pan for 2 minutes on each side until slightly charred.
Slice the green onions, using both the white and green parts.
Assemble the bowls by placing rice at the bottom, then top with grilled bok choy and glazed tofu.
Garnish with green onions, black sesame seeds, and a squeeze of lemon juice.

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