Tag: rice bowls

Crispy Tofu Bowls

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I live by the motto; “I will try anything once”. Well, I tried tofu once, and I fucking hated it. The texture about sent me over the edge. Now I’m always open to second chances so I thought I would try tofu again and I am so happy that I did. I am trying to do a few meatless Mondays and I decided that I would give tofu another shot. I am so grateful for Yummy Bowl’s guidance on making this delicious crispy tofu that makes a perfect weeknight dinner. I also love that since making a large batch, it reheats brilliantly in the air fryer.

Ingredients

  • 1 pack Extra Firm or Firm Tofu
  • 2-3 TBSP Sesame Oil
  • 2 TBSP Cornstarch
  • Salt + Pepper
  • 1 TBSP Soy Sauce
  • 1 TSP Honey
  • 1 TSP Red Pepper Flakes

For Bowls:

  • Cooked Rice
  • Cucumbers, sliced
  • Kimchi
  • Nori
  • Avocado
  • Cream Cheese
  • Edamame

Start with draining the tofu and place it in between paper towels with a weight on top to get out as much water as possible.

Once you have most of the water out, cut the tofu into thick cubes, about 2-3 inches. In smaller batches toss the pieces in cornstarch until fully covered. Season with salt + pepper

Heat the sesame oil in a large non-stick pan. In batches, pan-fry the tofu until they are browned and crispy on all sides, taking about 2-3 minutes on each side. This does take a little more time, but just take a few deep breaths and take a moment to be mindful.

Once all the tofu is cooked, place back into the pan & add in the soy sauce + honey + red pepper flakes. Toss to coat then add to a bowl with the ingredients of your choosing!

Made with Love,

Hannah

Spicy Salmon Airfryer Bowls

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As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.

Ingredients

  • 1 Salmon Filet
  • 1/4 Cup Soy Sauce
  • 1 TBSP Honey, I used Hot Honey, but use whatever you have
  • 3 TSP Sriracha
  • 1 TBSP Rice Wine Vinegar
  • 2 Garlic Cloves, minced
  • 1 TSP Grated Ginger
  • Cooked Rice
  • Cleveland Kitchen Kimchi, or your favorite
  • 1/2 Cucumber, sliced
  • 1/2 Avocado, sliced
  • 1 TBSP Cream Cheese, cubed
  • Fly by Jing Chili Crisps, possibly my new favorite thing
  • Any additional toppings: Nori, Egg, Sriracha

Let’s Get Cookin

Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.

Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.

While the salmon cooks prep your toppings.

Once the salmon is done, build your bowl!

Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].

Made with Love,

Hannah