Spicy Tofu Bowl

Memories

Theme: Sprouts

Sneha who blogs at Sneha’s Recipes suggested we use sprouts for this week’s theme. With the days being really hot, I opted for a lighter but nutritious meal with sprouts – Spicy Tofu Bowl. While the salad ingredients are not that filling, tofu is not only a good source of protein especially for those who follow a vegetarian or vegan diet but is a filling ingredient.

 

Sprouts

Sprouts are very young plants that are harvested just a few days after they germinate. In a broader term, we have bean sprouts, grain sprouts, seed sprouts. Sprouts can be enjoyed raw, slightly stir fried or steamed. Add them to soups, salads, meals, etc. I like to sprout mung beans at home for salads, main meals, curries, etc. However, for Chinese dishes I prefer to buy ready sprouted beans as they succulent and enjoyable.

Some Recipes With Sprouts

Moong Paniyaram – I like to use sprouted moong for the batter and also to add some whole ones.

Chinese Bhel – a fusion snack, where I love adding moong sprouts.

Winter Crunchy Salad – with beetroot, bean sprouts, tomatoes, etc.

Moong Sprout Salad  – I enjoy raw home sprouted moong beans  with pineapple and potatoes.

Another favourite of mine is this popular Maharashtrian street food Misal Pav. The curry made from sprouted moong or dew beans with chutneys and bread.

Sprouted Moth And Spinach Pudla are crepe like which can be enjoyed for breakfast or with a curry as a main meal.

Summer Salad where I’ve used dragon fruit, semi ripe mango topped with sunflower seed sprouts.

 

Check Out How Fellow Members Have Used Sprouts

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Sprouted Wheat Bread (Wet Sprouted – No Dehydrating or Grain Mill from Amy’s Cooking Adventures
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen

 

Ingredients Required For Spicy Tofu Bowl

For Spicy Tofu

• Tofu – firm is better for marination.
• Garlic – peeled and minced.
• Ginger – peeled, grated or minced.
• Soy Sauce – dark or light.
• Chilli Sauce – any of your choice. I have used Schezwan Sauce.
• Salt – add according to your taste.
• Sesame Oil – or any other oil of your choice.
• Rice Vinegar – preferably or any good quality vinegar.
• Sugar/Honey/Maple Syrup – use any of your choice. Can use normal granulated sugar or brown sugar. I have used maple syrup.
• Cornstarch or Rice Flour

For The Salad

Use whichever salad ingredients you want to. The given list below is just a suggestion of what you can use.

• Baby Pak Choy – best suited for salads as it does not need to be cooked. Finely chopped.
• Snow Peas – Trim the ends. Blanch in hot water.
• Bell Pepper – any colour of your choice. Cut into long strips.
• Carrot – peeled and cut into strips.
• Bean Sprouts – I have used a cup per bowl.
• Spring Onion – finely chopped, both the white and green part.
• Roasted Almonds – or any nuts of your choice, like peanuts, cashew nuts, etc.

For The Sesame Seed Dressing:

• Sesame Seed Oil |Olive Oil – some sesame seed oils have a strong flavour. You can mix a bit of sesame and olive oil if you want to.
• Rice Vinegar – or any good quality vinegar.
• Soy Sauce – light or dark.
• Maple Syrup | Honey |Sugar – use whichever you prefer.
• Garlic – minced
• Ginger – minced or grated.
• Salt -add according to your taste.
• Black Pepper Powder – add according to your taste.
• Red Chilli Flakes – add according to your taste.
• Sesame Seeds – lightly roasted.

 

 

 

Watch How To Make Spicy Tofu Bowls

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A Little Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962