Description
This delicious dish features roasted tofu tossed with chili crisp and sautéed vegetables, served over rice or quinoa.
Ingredients
Scale
- 14 oz firm tofu, drained and pressed
- 2 tbsp chili crisp
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 cup cooked rice or quinoa
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pressed tofu into bite-sized cubes and toss with chili crisp, salt, and pepper until well coated.
- Spread the tofu on the baking sheet in an even layer and roast for 25-30 minutes until golden brown and crispy.
- In a skillet, heat a splash of oil over medium heat and sauté sliced bell peppers and broccoli for about 5 minutes or until tender.
- In serving bowls, layer cooked rice or quinoa with roasted tofu and sautéed veggies. Drizzle additional chili crisp if desired and garnish with green onions and sesame seeds.
Notes
- This dish can be customized with your favorite vegetables.
- Adjust the spiciness by varying the amount of chili crisp used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg