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-c
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Cooking tools:
- Wok
- Skillet
- Grater
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Serving bowl
- Stove
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 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup low-sodium soy sauce
- 2 tablespoons natural peanut butter
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 5 cups cauliflower rice (cooked)
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