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Peri Peri Rice Bowl With Crispy Tofu

Michelle
Print Recipe
Prep Time 3 minutes
Cook Time 30 minutes

Ingredients
  

CRISPY BAKED TOFU

  • 16 oz super firm tofu
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp cornstarch
  • 1/2 tbsp peanut butter powder

PERI PERI RICE BOWL

  • 2 pouches TILDA® READY TO HEAT PERI PERI RICE - cooked according to package directions
  • 1/2 cup hummus
  • 1 cup arugula
  • 2 ears of corn - grilled and removed from cob
  • 1/2 cup roasted red pepper - sliced
  • Peri Peri Sauce - if desired

Instructions
 

CRISPY BAKED TOFU

  • For the baked tofu, start by slicing the tofu block into 1-inch cubes.
  • Place the cubes on a clean tea towel and then cover with a second towel. Add a heavy pan or weight on top and allow to sit for 15 minutes in order to help press out as much moisture as possible.
  • Preheat oven to 400º F and line a baking sheet with parchment paper.
  • Put the pressed cubes into a large bowl and add the olive oil and soy sauce then mix to coat.
  • Sprinkle the corn starch and peanut butter powder over the cubes and toss to coat.
  • Transfer the coated cubes to the prepared pan and bake for 30 minutes, tossing halfway through the bake time.

PERI PERI BOWL

  • To assemble the bowl, divide the rice and spoon into 4 bowls.
  • Top with 2 tablespoons of hummus, 1/4 cup of arugula, 2 tablespoons of roasted red pepper and the grilled corn.
  • Add the crispy tofu and drizzle with peri peri sauce, if desired.
  • Serve and enjoy!