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Spicy Sriracha Tofu Rice Bowls Recipe
Ben Carraoli

Spicy Sriracha Tofu Rice Bowls Recipe

I can’t even begin to tell you how much I fell in love with these Spicy Sriracha Tofu Rice Bowls the first time I made them. The tofu came out perfectly crispy on the outside, tender inside, and that spicy‑sweet sauce was absolutely addictive. I kept finding myself sneaking bites before dinner was even served!
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Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 14 oz extra‑firm tofu drained and pressed — extra‑firm holds its shape best under heat, giving crispy edges.
  • 1 tablespoon + 2 teaspoons gluten‑free tamari or soy sauce — adds rich umami depth.
  • 4 teaspoons sriracha divided — spicy kick with a touch of sweetness.
  • 1 tablespoon sesame oil divided — toasting this enriches the flavor.
  • 1 medium scallion chopped (separate white & green parts) — whites for cooking, greens for garnish.
  • 2 teaspoons Thai sweet chili sauce — balances spice with sweet heat.
  • 1 cup cooked brown rice — hearty base that soaks up the sauce.
  • ½ cup warmed shelled edamame — boosts protein and texture.
  • ½ teaspoon multi‑color sesame seeds — for crunch and visual appeal.

Method
 

  1. Gently squeeze water from the tofu between layers of towels to make it dry — the drier it is, the crispier it gets. Once pressed, cut into bite‑sized cubes and let them soak up some marinade.
  2. Spray your air fryer basket, spread the tofu cubes in a single layer, and cook until the outsides turn golden and crunchy. Shake the basket halfway so each side gets that perfect texture.
  3. Combine leftover sriracha, tamari, sesame oil, and sweet chili sauce for a sticky glaze. Toss the warm tofu in the sauce so every piece gets coated, then layer it over rice and edamame.

Notes

  • Always press your tofu longer — it makes a huge texture difference.
  • Toast the sesame seeds just before serving for a nutty flavor.
  • Let the tofu marinate while you cook the rice to save time.
  • I like to double the sauce if I’m serving guests — it’s that good!