Spicy Edamame Tofu Bowl

Name: Spicy Edamame Tofu Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 4 package tofu (cubed); 2 package shelled edamame (thawed); 2 tablespoon sesame oil (toasted); 2 tablespoon sriracha sauce; 2 tablespoon rice vinegar; 0.5 teaspoon salt; 4 package riced cauliflower; 2 English cucumbers (diced); 1 bunch green onions (thinly sliced)

High-protein bowl of pan-crisped tofu cubes and shelled sweet edamame served over a bed of warm riced cauliflower with crunchy cucumbers.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 8
Cuisine: Japanese
Difficulty: Easy
Cost: $6.03/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Calorie
Low-Saturated-Fat
Low-Sodium
High-Protein
Halal
Kosher
High-Fiber
Low-Cholesterol

Ingredients

4 package tofu (cubed)
2 package shelled edamame (thawed)
2 tablespoon sesame oil (toasted)
2 tablespoon sriracha sauce
2 tablespoon rice vinegar
0.5 teaspoon salt
4 package riced cauliflower
2 English cucumbers (diced)
1 bunch green onions (thinly sliced)

Instructions

Cook the 4 bags of riced cauliflower according to package instructions until tender and steaming; divide equally into 8 serving bowls.
Heat 1 tablespoon of the sesame oil in a large skillet over medium-high heat. Add the cubed tofu and sear for 8 to 10 minutes, stirring occasionally until golden brown and crispy.
Add the thawed shelled edamame, remaining 1 tablespoon of sesame oil, 2 tablespoons of sriracha sauce, 2 tablespoons of rice vinegar, and 1/2 teaspoon of salt. Toss everything together for 3 minutes until warmed through and glazed.
Spoon the warm glazed tofu and edamame over the riced cauliflower bowls. Top with diced English cucumber and sliced green onions before serving.

Notes

Adjust sriracha at the table for individual spice preferences.

Nutrition (per serving)

Calories: 411
Protein: 34.3 g
Carbohydrates: 29.4 g
Fat: 17 g
Fiber: 9.3 g
Sodium: 341 mg
Saturated Fat: 2.1 g
Sugar: 11.5 g