Chinese · Dinner
Spicy Tofu Rice Bowl (No-Chop)
Firm tofu is torn by hand into rough chunks and simmered in a spicy, savoury sauce built from doubanjiang, chili crisp, and ginger-garlic paste, with a hint of numbing Sichuan peppercorn. Served over steamed rice with scissor-snipped scallion, it delivers a hot, umami-rich bowl in under thirty minutes.
$4
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
448Calories
22.1gProtein
22.6gFat
41.3gCarbs
3.2gSugar
3.4gFiber
1780mgSodium
2mgChol
3.9gSat Fat
520mgPotassium
260mgCalcium
4.8mgIron
0.1mcgVitamin B12
3mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
no-chop
Instructions
1
Prep
Tear the firm tofu into rough chunks; measure doubanjiang, chili crisp, stock, and cornstarch slurry into small bowls.
2
Heat the vegetable oil in a small skillet over medium heat, then stir in the doubanjiang and ginger-garlic paste for 30 seconds until darkened and the oil turns red-tinged.
3
Pour in the vegetable stock, soy sauce, and sichuan peppercorn, then slide in the tofu chunks; simmer over medium-low heat for 6–8 minutes until the sauce reduces by half.
4
Stir in the cornstarch slurry and simmer over medium heat for 1–2 minutes, stirring gently, until the sauce turns glossy and coats a spoon; off heat, stir in chili crisp and sesame oil.
5
Plate
Spoon the rice into a bowl, ladle the tofu and sauce over the top, and scatter the scissor-snipped scallion over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 1 1/3 cup220g cooked white rice
- 2 tbsp2 tbsp doubanjiang
- 2 tbsp2 tbsp chili crisp
- 2 tsp2 tsp ginger-garlic paste
- 1/2 cup120ml vegetable stock
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sichuan peppercorn, ground or whole
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
