Spicy Crispy Tofu Bowls | Kim Sunée

Name: Spicy Crispy Tofu Bowls | Kim Sunée
Ingredients: 1 (14-to-16-ounce) package extra-firm tofu, preferably organic; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar, cider vinegar, or balsamic vinegar; 1 tablespoon chili crisp, garlic-chili crunch, harissa, gochujang, or Sriracha; 1 to 2 teaspoons grated ginger; 1 to 2 teaspoons fresh minced garlic (about 2 medium cloves); 2 teaspoons sesame seeds; 1 teaspoon hot Madras curry powder (optional); 1 teaspoon sugar or honey (optional); 1 tablespoon cornstarch or arrowroot powder (or rice flour or potato starch); Garnishes: thinly-sliced green onion; sesame oil; Serving suggestions: cooked buckwheat noodles; cooked rice; pickled vegetables; roasted vegetables; bok choy or cabbage; roasted seaweed; kimchi or sauerkraut

kimsunee.com

Spicy crispy tofu bowls with bold flavors, perfect for dipping, frying, or topping noodles and rice. Made with soy sauce, chili crisp, and sesame seeds. Easy to customize!

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Ingredients

1 (14-to-16-ounce) package extra-firm tofu, preferably organic
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar, cider vinegar, or balsamic vinegar
1 tablespoon chili crisp, garlic-chili crunch, harissa, gochujang, or Sriracha
1 to 2 teaspoons grated ginger
1 to 2 teaspoons fresh minced garlic (about 2 medium cloves)
2 teaspoons sesame seeds
1 teaspoon hot Madras curry powder (optional)
1 teaspoon sugar or honey (optional)
1 tablespoon cornstarch or arrowroot powder (or rice flour or potato starch)
Garnishes: thinly-sliced green onion; sesame oil
Serving suggestions: cooked buckwheat noodles; cooked rice; pickled vegetables; roasted vegetables; bok choy or cabbage; roasted seaweed; kimchi or sauerkraut