Sautéed Chili-Garlic Tofu Bowls

Flavorful extra-firm tofu and vibrant vegetables are quickly sautéed in a spicy chili-garlic sauce, served over light cauliflower rice for a high-protein, low-carb meal that's ready in a flash.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.65/serving

Dietary

• Dairy-Free
• Pescatarian
• Vegetarian
• Vegan
• High-Protein
• Low-Carb
• High-Fiber
• Egg-Free
• Low-Sugar

Tags

• sauté
• stir-fry
• quick
• healthy
• spicy
• savory

Ingredients

• 2 extra-firm tofus (pressed and cut into 1/2-inch cubes)
• 1 tablespoon olive oil
• 1 head broccoli (cut into small florets)
• 1 red bell pepper (thinly sliced)
• 1 cup shelled edamame (thawed if frozen)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup low-sodium soy sauce
• 2 tablespoon natural peanut butter
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 0.25 teaspoon red pepper flakes
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 5 cup cauliflower rice (cooked)

Instructions

1. In a small bowl, whisk together the low-sodium soy sauce, natural peanut butter, rice vinegar, sriracha, grated fresh ginger, and red pepper flakes (if using) until smooth. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat for 1 minute. Add the pressed extra-firm tofu cubes and cook, stirring occasionally, until golden brown and slightly crispy on all sides, about 6-8 minutes. Season lightly with 1/8 teaspoon salt and 1/8 teaspoon black pepper during cooking. Remove tofu from skillet and set aside.
3. Add the broccoli florets and thinly sliced red bell pepper to the same skillet. Sauté for 3-4 minutes until vegetables are crisp-tender. Add the minced garlic and shelled edamame and cook for another 1-2 minutes until fragrant.
4. Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over everything and stir to coat. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened slightly and coats the ingredients well.
5. While the stir-fry cooks, prepare the cauliflower rice according to package directions or your preferred method. Divide the cooked cauliflower rice among five serving bowls, then top with the sautéed chili-garlic tofu and vegetables.

Nutrition (per serving)

• Calories: 220
• Protein: 11.5 g
• Carbohydrates: 27.5 g
• Fat: 7.9 g
• Fiber: 9 g
• Sodium: 1212 mg
• Saturated Fat: 1.3 g
• Sugar: 7.7 g