Chinese · Dinner
Spicy Tofu Rice Bowl (Low-Calorie)
Pan-seared firm tofu cubes in a spicy doubanjiang and gochugaru chili sauce, served over steamed jasmine rice with scallion and sesame seeds. Built on minimal oil and stock-thinned sauce to keep richness and calories low while the tofu stays lightly crisp.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
317Calories
17.8gProtein
12.8gFat
33.2gCarbs
4.4gSugar
3.1gFiber
856mgSodium
0mgChol
1.8gSat Fat
396mgPotassium
216mgCalcium
3.2mgIron
0mcgVitamin B12
3.8mgVitamin C
vegan
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Press the tofu cubes between paper towels for 10 minutes to remove moisture, then dust lightly with cornstarch.
2
Sear
Heat the vegetable oil in a nonstick skillet over medium-high heat for 4 to 5 minutes, turning tofu cubes occasionally until golden and lightly crisp on most sides.
3
Bloom
Push the tofu to one side, add garlic, ginger-fresh, doubanjiang and gochugaru to the cleared space, and cook over medium heat for 1 minute until fragrant.
4
Simmer
Pour in the vegetable stock, soy sauce, rice vinegar and sugar, stir to combine with the tofu, and simmer over medium-low heat for 3 to 4 minutes until the sauce coats the tofu.
5
Plate
Spoon the cooked jasmine rice into a bowl, top with glazed tofu and sauce, scatter sliced scallion and sesame-seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu, pressed and cut into cubes
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp gochugaru
- 1/2 cup120ml vegetable stock, low-sodium
- 2 tsp2 tsp soy sauce, low sodium
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 190g190g jasmine rice, cooked
- 22 scallion
- 1 tsp1 tsp sesame-seeds
