Sticky Tofu Bowls

Tofu is anything but boring when you crisp it up in the air fryer and toss it in a sweet and spicy Thai sweet chili sauce then serve it up in a bowl with veggies and Calrose rice. These bowls are great for weeknights since they come together quick and are easily customizable.

This recipe stars U.S.-grown Calrose rice and comes to us from our friend @dietitiandebbie in partnership with USA Rice.

  • Prep Time
    10 mins
  • Cook Time
    20 mins
  • Total Time
    30 mins

Ingredients

  • 2 cups U.S.-grown Calrose rice
  • 4 cups water
  • 1½ tbsp soy sauce, divided
  • 1 (16-oz) package extra firm tofu
  • 1 tbsp cornstarch
  • ¼ cup Thai sweet chili sauce
  • 1 tbsp olive oil
  • ½ lbs green beans
  • 1 red bell pepper
  • 3 cloves garlic
  • ½ tbsp sesame seeds
  • 1½ tbsp soy sauce, divided
  • 1 (16-oz) package extra firm tofu
  • 1 tbsp cornstarch
  • ¼ cup Thai sweet chili sauce

Directions

  • Cook the rice.
  • Tear the tofu into bite sized pieces and add to a bowl. Toss to coat in cornstarch then transfer to an air fryer and cook for 10-15 minutes. Once golden brown, transfer to a bowl and add the chili sauce. Toss to coat. 
  • Add the olive oil to a skillet over medium-high heat. Add the green beans, bell pepper, and garlic. Sauté for 5-7 minutes until tender. Turn off the heat and stir in the sesame seeds and soy sauce. 
  • Assemble bowls. Top with more chili sauce and fresh squeeze lime to serve. 

Recipe Notes

Feel free to mix and match the veggies for the stir fry depending on what you have on hand.