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- 1 block firm tofu, pressed and cubed - 3 tablespoons chili crisp (store-bought or homemade) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 cup brown rice, cooked - 1 cup mixed greens (arugula, spinach, or any salad greens) - 1 cucumber, thinly sliced - 1 carrot, julienned - 1 tablespoon rice vinegar - 1 teaspoon sugar - 1 tablespoon salt - 1 tablespoon sesame seeds - Green onions, chopped for garnish Using fresh and high-quality ingredients makes a real difference. I always recommend firm tofu for its texture. Pressing it removes excess water. This helps the tofu absorb flavors well. Chili crisp adds a kick to the dish. You can use a store-bought option or make your own. The soy sauce and sesame oil give depth and richness. Brown rice is the perfect base, adding a nutty flavor. Mixed greens add freshness and a nice crunch. For the quick pickles, cucumbers and carrots work great. They add brightness and crunch. Rice vinegar, sugar, and salt make a simple brine that brings out their flavors. Don't forget the sesame seeds and green onions! They add a nice finish and extra flavor. The combination of all these ingredients creates a delicious, balanced meal that is fun to eat. Start by cutting the firm tofu into cubes. In a bowl, mix the tofu with 3 tablespoons of chili crisp, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Stir well so every piece of tofu gets coated. Let the tofu sit for at least 15 minutes. This step is key to infusing flavor. In a small bowl, whisk together 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Then, add the sliced cucumber and julienned carrot. Mix everything so the vegetables get coated. Let them sit for 10 to 15 minutes. This quick pickling adds a nice crunch and tang. Next, heat a non-stick skillet over medium heat. Add the marinated tofu to the skillet. Cook it until it turns golden brown and crispy, about 5 to 7 minutes. Make sure to stir it a few times. This step gives you that perfect texture. Grab your serving bowls. Start by layering cooked brown rice as the base. On top of the rice, add a handful of mixed greens, followed by the crispy tofu, and the quick pickles. This creates a beautiful mix of colors and textures. For the finishing touch, drizzle the remaining chili oil from the tofu marinade on top. Sprinkle sesame seeds and chopped green onions for added flavor and crunch. This garnish elevates the dish and makes it look stunning. When making chili crisp tofu bowls, pick the right tofu. I recommend firm tofu. It holds its shape well and absorbs flavors nicely. You can also use extra-firm tofu for an even denser texture. Pressing the tofu is key. It removes excess moisture, allowing it to become crispy. Wrap your tofu in a clean towel and place a heavy object on top for 15-30 minutes. This step makes a big difference in texture. To make your own chili crisp, gather a few key ingredients. You will need: - Dried chili flakes - Garlic - Shallots - Oil - Optional spices like Sichuan peppercorns Start by heating oil in a pan. Add garlic and shallots, cooking until golden. Then, stir in the chili flakes and spices based on your heat preference. If you like it spicy, add more chili flakes. If you prefer mild, use less. Homemade chili crisp adds a personal touch and unique flavor to your dish. To boost flavors in your bowls, consider adding extra seasonings. A splash of lime juice brightens the dish. You can also sprinkle some soy sauce for depth. If you want to adjust sweetness or acidity, follow these simple tips: - Add a bit more sugar for sweetness. - Increase rice vinegar for acidity. Experiment with these ingredients until you find your perfect balance. Each adjustment changes the taste and makes the meal your own. {{image_2}} If you want to swap out tofu, try tempeh or seitan. Both are great plant-based options. Tempeh has a nutty flavor and a firm texture. Seitan is packed with protein and mimics meat well. You can even mix these proteins for more flavor and texture. Seasonal veggies make a big difference in this bowl. Try roasted sweet potatoes or bell peppers. You can also add snap peas or radishes for a nice crunch. Fresh herbs, like cilantro or basil, can give a bright taste. You can change the base from brown rice to quinoa or noodles. Quinoa adds a nutty flavor, while noodles bring a different texture. This dish is also a great meal prep option. Just store the components separately, and you can enjoy it all week. To keep your Chili Crisp Tofu Bowls fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. This helps maintain flavor and texture. I recommend glass containers, as they don’t absorb odors and are easy to clean. Make sure to separate the tofu and quick pickles from rice and greens to keep everything fresh longer. When reheating tofu, use a skillet for the best results. Heat on medium-low to avoid overcooking. This helps keep the crispy texture. If you prefer, you can microwave the tofu, but it may lose some crunch. Add a splash of water to the bowl for steam, which helps heat without drying out the tofu. Leftovers will last for about three days in the fridge. Check for signs of spoilage before eating. If you see mold or notice an off smell, toss it out. Fresh pickles may soften over time, so use them within two days for the best crunch. Yes, this recipe is already vegan! The main ingredients are tofu, vegetables, and rice. Just ensure your chili crisp is vegan-friendly. Some brands may add non-vegan ingredients. You can also make your own chili crisp using plant-based oil and spices. Chili crisp has varying heat levels. Some brands are very spicy, while others are mild. Check the label for heat ratings. If you want less spice, use less chili crisp in your dish. You can also mix it with some oil to tone down the heat. Absolutely! You can try quinoa, farro, or barley. These grains add unique textures and flavors. Cook them as per package instructions. Feel free to mix and match grains to suit your taste. This dish provides a good balance of nutrients. Tofu is a great protein source. Brown rice adds fiber and energy. Mixed greens offer vitamins and minerals. The quick pickles give some crunch and probiotics. Overall, this bowl is healthy and satisfying! This dish combines tofu, pickled veggies, and tasty toppings for a perfect meal. You mix firm tofu with chili crisp, soy sauce, and sesame oil, then cook until crispy. Quick pickles add a fresh crunch. Adjust flavors with your favorite spices. Feel free to swap in different proteins or veggies to keep it exciting. Remember, leftovers can be stored well and reheated without losing taste. Enjoy your delicious and healthy creation!

Chili Crisp Tofu Bowls with Quick Pickles

Delight your taste buds with these Chili Crisp Tofu Bowls! This easy recipe features marinated crispy tofu, fresh mixed greens, and quick pickled veggies, all served over a bed of brown rice. Perfect for a quick weeknight meal, these bowls are packed with flavor and nutrition. Ready in just 40 minutes, they're a must-try for any tofu lover. Click to explore the full recipe and elevate your dinner game!
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Ingredients
  

1 block firm tofu, pressed and cubed

3 tablespoons chili crisp (store-bought or homemade)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 cup brown rice, cooked

1 cup mixed greens (arugula, spinach, or any salad greens)

1 cucumber, thinly sliced

1 carrot, julienned

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon sesame seeds

Green onions, chopped for garnish

Salt to taste

Instructions
 

Marinate Tofu: In a bowl, combine cubed tofu with chili crisp, soy sauce, and sesame oil. Mix well to coat the tofu and let it marinate for at least 15 minutes.

    Prepare Quick Pickles: In a small bowl, whisk together rice vinegar, sugar, and a pinch of salt. Add the sliced cucumber and julienned carrot, stirring to coat. Let them sit for 10 - 15 minutes to quick pickle.

      Cook the Tofu: Heat a non-stick skillet over medium heat. Add the marinated tofu, cooking until golden brown and crispy on all sides, about 5-7 minutes.

        Assemble Bowls: In serving bowls, layer cooked brown rice as the base. Top with mixed greens, crispy tofu, pickled cucumber, and carrots.

          Garnish and Serve: Drizzle with any remaining chili oil from the tofu marinade, sprinkle sesame seeds on top, and garnish with chopped green onions.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2