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Michelle

Peri Peri Rice Bowl With Crispy Tofu

Print Recipe
Prep Time 3 minutes
Cook Time 30 minutes
Ingredients Method

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

Method
 

CRISPY BAKED TOFU
  1. For the baked tofu, start by slicing the tofu block into 1-inch cubes.
  2. 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.
  3. Preheat oven to 400º F and line a baking sheet with parchment paper.
  4. Put the pressed cubes into a large bowl and add the olive oil and soy sauce then mix to coat.
  5. Sprinkle the corn starch and peanut butter powder over the cubes and toss to coat.
  6. Transfer the coated cubes to the prepared pan and bake for 30 minutes, tossing halfway through the bake time.
PERI PERI BOWL
  1. To assemble the bowl, divide the rice and spoon into 4 bowls.
  2. Top with 2 tablespoons of hummus, 1/4 cup of arugula, 2 tablespoons of roasted red pepper and the grilled corn.
  3. Add the crispy tofu and drizzle with peri peri sauce, if desired.
  4. Serve and enjoy!