Meals on Plates
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Chilli Tofu Brown Rice Bowl

Chili Tofu Brown Rice Bowl_1

Here’s a healthy yet filling meal option for veggie lovers. This recipe brings together a balanced meal with tofu and avocados to the delicious rice bowl. We make this dish every week and its a family favorite. It takes you about 30 minutes to make it so it would be perfect for a meal on any day.

You can spice up the mix by adding some asian slaw that gives you that bit of crunch and bite.

For the Chilli Tofu: (Makes for 2)

  • 14-16 oz. firm or extra firm tofu
  • 1 T peanut oil
  • 2-3 T sliced green onions
  • large piece of ginger root, grated
  • 3 T soy sauce (reduced sodium is fine)
  • 3 T rice vinegar (not seasoned rice vinegar)
  • 1 T Sriracha (more or less to taste)
  • 1 T Chilli garlic paste
  • pinch of chilli flakes to make it extra hot

Chili Tofu Brown Rice Bowl_2


  • Drain the tofu well in a colander placed in the sink.  Then put tofu pieces between a double layer of paper towels and press down with a heavy pan and let it sit for 15 minutes.
  • Once tofu is all drained. Remove and cube them into 1-inch pieces.
  • Whisk together the soy sauce, rice vinegar, sriracha, chilli garlic paste  and chilli flakes.
  • Add tofu and marinate in the sauce for 10 minutes.
  • Heat the dry wok (or heavy pan) over high heat for one minute.  Then add the peanut oil and heat about 30 seconds more.
  • Add the sliced pieces of ginger and green onions and cook just until they are fragrant (about 30 seconds).
  • Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.
  • Remove pan from heat, transfer tofu pieces to a plate and pour sauce and garnish with more green onions.
  • Serve hot.

For the bowl: (Makes 2)

  • 2 cups of cooked brown rice
  • Chilli tofu from the above recipe
  • Asian slaw of your choice
  • 1 avocado sliced
  • For Garnish: sliced lemon wedge, Cilantro and black sesame seeds


  • Divide all ingredients between two bowls. Garnish with lemon wedge, cilantro and black sesame seeds.
  • Serve with hot or cold tea.

Well, I am tempted to make this dish again this week and hope you are tempted too! Let me know if you liked it 🙂



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