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Rice Bowl with Tofu
and leftover Asian slaw and Sriracha mayo

Active: 25 min Total: 25 min

We use leftover rice from Tuesday and Asian slaw from Monday for an easy mid-week dish. Who needs a burrito bowl from Chipotle when you have our Asian version?
Smarts: Sprinkle a bit of corn starch on proteins to create extra texture and for better sauce adhesion.

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Ingredients

Servings:
4
Metric
Sriracha Mayo:
  • Garlic - 1 clove, minced
  • Mayo - 1/2 cup
  • Lemon juice - 1 tsp
  • Sriracha - to taste ((~1 tsp is a good heat level))
Rice Bowl with Tofu and Asian Slaw:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb, chopped into 1/2" cubes ((look for tofu that is vacuum-packed and not packaged in water))
  • Corn starch - 2 Tbsp
  • Leftover rice - ~2 cups
  • Leftover Asian slaw - ~4 cups
  • Lime - 1/2, juice of
  • Asian marinade (from Monday) - 1/4 cup
  • Cooking oil - 2 Tbsp
  • Black pepper - to taste
  • Homemade Sriracha mayo - 1/2 cup ((ingredients listed separately))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make Sriracha mayo - If not made from Monday, mix together minced garlic, mayo, lemon juice, and Sriracha. (Can be done up to 5 days ahead)
  2. Tofu - Chop into ½” (1.25 cm) cubes. Toss with corn starch. If using tofu packaged in water, be sure to press out the liquid first.
  3. Make rice - Mix leftover rice with Asian slaw. Finish with lime juice. If you want to serve it warm, heat it up in the microwave for ~1 minute.
  4. Take out leftover Asian marinade (should have been made on Monday).

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Make

  1. Heat a wok over medium-high heat. Add cooking oil.
  2. Next add in tofu and try to arrange them so they’re in one even layer. Once they’re seared and golden (~4 minutes), flip them over and get the the opposite side golden. Saute for ~10 minutes total and then pour in Asian marinade. Toss to coat and finish with black pepper (as much as you want).
  3. Top rice with tofu and Sriracha mayo.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (58)
Gluten-free (3)
Paleo (7)
Vegetarian (6)

27 reviews

I think if I followed the instructions and purchased the tofu in the vacuum pack rather than in water it would have been easier to brown. I put the tofu between two plates (with a mug of water on top) to squeeze out the water, but it wasn't enough - my tofu still turned out like scrambled eggs :-( Still tasty! The coating on the tofu made a crispy crust that held the sauce really well - great idea!

By: Michelle
Posted: May 26, 2015
Diet: Original
0 Helpful

Really good and so easy to make if you're doing the broccoli tacos in the same week.

By: Nathalie
Posted: Apr 20, 2015
Diet: Vegetarian
0 Helpful

Loved how easy it was to throw together.

By: Carrie
Posted: Nov 12, 2014
Diet: Paleo
0 Helpful

Made this with beef, very tasty!

By: Alex
Posted: Nov 04, 2014
Diet: Original
0 Helpful

Loved how easy and delicious this was!

By: Katherine
Posted: Oct 31, 2014
Diet: Gluten-free
0 Helpful

I only had the firm tofu (in water) and it was still really good. Can't wait to try again with extra firm tofu.

By: Jeremy
Posted: Oct 29, 2014
Diet: Original
0 Helpful