Vegan Sweet Chili Tofu Bowls

🥘 Ingredients

• bell pepper (into strips)
  1 unit
• black pepper
  ¼ tsp
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• jasmine rice
  ¾ cup
• lime
  1 unit
• mushroom stock concentrate
  1 c
• onion
  1 unit
• peanuts
  2 tbsp
• salt
  ¼ tsp
• soy sauce
  1 tbsp
• sugar
  1 tsp
• sweet soy glaze
  1 tbsp
• sweet thai chili sauce
  ¼ cup
• tofu
  14 oz
• water
  1¼ cups

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, water: 1¼ cups, salt: ¼ tsp
2. 

   2

   Wash and dry produce. Halve, core, and thinly slice bell pepper . Halve, peel, and thinly slice onion . Zest and quarter lime . Open and drain tofu ; press out excess water with paper towels. Crumble tofu into pea-size pieces over a medium bowl .

   bell pepper: 1 unit (into strips), onion: 1 unit, lime: 1 unit, tofu: 14 oz
3. 

   3

   Heat a large drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add bell pepper and onion; season with salt and black pepper . Cook, stirring, until tender and lightly browned ⏱️ 8 minutes . Transfer veggies to a plate.

   cooking oil: 2 tbsp, black pepper: ¼ tsp
4. 

   4

   Heat 2 tbsp oil in the same pan over medium-high heat. Once oil is hot, add tofu and spread out in an even layer. Cook undisturbed until lightly browned on the bottom ⏱️ 3 minutes . Stir, then cook until lightly browned all over ⏱️ 2 minutes more. Turn off heat. Add veggies, soy sauce , mushroom stock concentrate , sweet soy glaze , sweet thai chili sauce , sugar , and a squeeze of lime juice. Stir until tofu mixture is thoroughly coated.

   soy sauce: 1 tbsp, mushroom stock concentrate: 1 c, sweet soy glaze: 1 tbsp, sweet thai chili sauce: ¼ cup, sugar: 1 tsp
5. 

   5

   Fluff rice with a fork and stir in lime zest to taste. Season with salt and pepper if desired. Roughly chop peanuts . Finely chop cilantro .

   peanuts: 2 tbsp, cilantro: ¼ cup
6. 

   6

   Divide rice between bowls. Top with tofu and veggies, peanuts, and cilantro. Serve with remaining lime wedges on the side.