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main dish, 20min
Sriracha tofu bowl
A bowl full of colorful ingredients, which is delicious! There is absolutely no rule for making a ‘bowl’, the easy thing is that you can add every ingredient you like the most!
In this bowl we marinate the tofu with, among others, Sriracha sauce, which makes the tofu taste spicy.
Ingredients
2 to 3 people:
- Solid tofu, cut into cubes : 400 g
- Koh Thai Sriracha sauce : 1 tbsp
- Koh Thai fish sauce : 1 tbsp
- Garlic stone : 1
- Koh Thai rice noodles : 220 g
- Avocado : 1
- Red cabbage : 200 g
- Soya beans : 200 g
- Beetroot Julienne : 150 g
- Onions : 2
- Fresh coriander : for garnish
- Sesame seeds : for garnish
Dressing
- Koh Thai Green Sweet Chili sauce : 1 tbsp
- Koh Thai fish sauce : 1 tbsp
- Olive oil : 1.5 tbsp
- Honey : 1 tbsp
- Juice of lime : 1/2
Preparation method:
Step 1: Let the tofu drain and cut into cubes of about 1 cm. Mix the Sriracha with the fish sauce and 1 onion garlic in a large bowl, add the tofu and mix well. Let a pan with non-stick coating warm with a little oil and fry the tofu crunchy. Make sure they do not touch each other for a better effect.
Step 2: Cook the rice noodles according to the packaging.
Step 3: Cut the avocado into slices, the red cabbage into strips and the spring onion in rings. Cut the coriander roughly. Mix all the ingredients for the dressing together.
Step 4: Divide the rice noodles over 2 or 3 bowls (bowl or deep plate). Then distribute all ingredients and fried tofu evenly over the plates. Finish with the dressing and garnish with fresh coriander and sesame seeds.