• Sharon Rhys

Orange Sweet Chili Tofu in Vegetable Bowl

Updated: Jan 5

Sometimes you just want to eat clean and still be satiated. A well built vegetable or poke bowl can help you with that. This bowl has whole grains, fresh vegetables, seaweed and tofu coated in delicious sticky orange sweet chili sauce.



A vegetable or poke bowl is suitable all year round. It is versatile where any number of ingredients can be used to build the bowl. I like to build mine with equals parts carbs, fat and protein. For this particular bowl, I added grains, vegetables, avocado, seaweed served with a side of creamy spicy tahini sauce and my favorite protein; pan fried tofu with sticky orange sweet chili sauce. It was absolutely scrumptious.


This orange sweet chili sauce is so yummy and versatile that you can use the remaining sauce with veggies like roasted cauliflower.




ORANGE SWEET CHILI TOFU

Makes (tofu): 2 – 3 servings

Makes (sauce): 1 cup




Ingredients


Orange Sweet Chili Sauce

Makes: 1 cup


½ cup freshly squeezed orange juice

½ cup sweet chili sauce (see notes below)

1 tbsp. mirin

½ tbsp. raw cane sugar or to taste

½ – 1 tsp. Dijon mustard

½ tsp. sesame oil


Thickener

2 tbsp. water + 1 tsp. cornstarch (whisk until well combined)


Steps

  1. In a small pot on medium heat, add all ingredients except the thickener. Whisk until well combined.

  2. Bring it to a light boil stirring the sauce often. Reduce heat to low.

  3. Next, add the thickener. Whisk to combine and simmer for ~3–5 mins until slightly thickened.

  4. Turn off heat and set aside.


Orange Sweet Chili Tofu

440 gm / 15.5 oz firm tofu

1 tbsp. grapeseed oil

4 – 5 tbsp. orange sweet chili sauce (recipe above)

1 – 1½ tsp. roasted sesame seeds


Steps

  1. Drain and press the tofu. Slice the tofu to desired thickness and shape. For this particular recipe, I cut the tofu to ¼” thickness and into triangles.

  2. In a large skillet on medium heat, add the oil.

  3. When the oil heats up, add the pieces of tofu. Pan fry tofu until golden brown.

  4. Reduce the heat to medium low. Add the sauce to the pan. Gently stir to coat every piece of tofu with the sauce.

  5. Lastly, add the sesame seeds and stir evenly to combine.

  6. Turn off heat, dish up and serve immediately.


NOTES

  • I used sweet chili sauce by Blue Dragon. You can use any sweet chili sauce brand for this recipe.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys