Spicy Tofu with Rice and Peas
This dish features crispy tofu tossed in a flavorful, mildly spicy sauce, served over fluffy rice with sweet peas. It’s quick, high in protein, and perfect for a satisfying lunch or dinner. The spice can be adjusted to your preference, making it a versatile Mediterranean-friendly vegan meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2–3
Ingredients
For the Tofu:
1 block (14 oz / 400g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
2 tbsp cornstarch or arrowroot powder
2 tbsp olive oil
Salt & black pepper to taste
For the Sauce:
2 tbsp soy sauce or tamari
1 tbsp sriracha or harissa
1 tbsp maple syrup or agave
1 tsp rice vinegar or lemon juice
1 tsp garlic powder
½ tsp smoked paprika
For the Rice and Peas:
1 cup basmati or jasmine rice
2 cups water or vegetable broth
1 cup green peas (fresh or frozen)
1 tbsp olive oil or vegan butter
Salt to taste
For Garnish:
Chopped green onions or parsley
Toasted sesame seeds
Instructions
1. Cook the Rice
Rinse rice under cold water.
In a medium pot, bring 2 cups water or vegetable broth to a boil. Add rice and a pinch of salt.
Reduce heat, cover, and simmer 12–15 minutes until rice is fluffy.
In the last 2–3 minutes, stir in green peas and cover to steam. Fluff rice and peas with a fork.
2. Prepare the Tofu
Toss tofu cubes in cornstarch, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Fry tofu 2–3 minutes per side until golden and crispy. Remove from skillet.
3. Make the Sauce
In a small bowl, whisk together soy sauce, sriracha/harissa, maple syrup, rice vinegar, garlic powder, and smoked paprika.
Pour sauce over the crispy tofu in the skillet. Toss to coat and cook 1–2 minutes until tofu is glazed.
4. Assemble the Bowl
Divide rice and peas among bowls.
Top with spicy tofu.
Garnish with chopped green onions and sesame seeds. Serve immediately.
Tips
Extra protein: Add edamame or chickpeas to the rice.
Crispier tofu: Bake tofu at 400°F (200°C) for 10 minutes after frying for extra crunch.
Meal prep: Store tofu and rice separately to maintain crispiness. Reheat and toss with sauce before serving.
Milder version: Reduce sriracha or harissa for less heat.
Frequently Asked Questions
Q: Can I use frozen tofu?
A: Yes! Thaw and press well to remove excess moisture before cooking.
Q: Can I make this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce.
Q: Can I add vegetables?
A: Absolutely—bell peppers, broccoli, or zucchini work well sautéed with the tofu.
Nutritional Information
Calories: 390 kcal
Protein: 20g
Carbs: 45g
Fiber: 6g
Fat: 15g
Saturated Fat: 2g
Sodium: 720mg