Crispy Bang Bang Tofu Bowls
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained
- 5 Tbsp vegetable oil, divided
- 1 (12-oz) pkg frozen shelled edamame
- 3 cups shredded carrots
- ¼ cup sweet chili sauce
- ¼ cup mayonnaise
- 2 Tbsp Sriracha hot sauce
- 1 Tbsp honey
Instructions
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Cut into cubes.
- Cook tofu in ¼ cup hot oil, in batches if necessary, in a large skillet over medium heat 15 minutes or until browned on all sides.
- Meanwhile, cook edamame and carrots in 1 Tbsp hot oil in a large skillet over medium-high heat 6 minutes or until tender.
- Stir together chili sauce, mayonnaise, Sriracha, and honey.
- Divide tofu and vegetables among 6 shallows bowls; drizzle with sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
365
|
365
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 14 | 14 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 312 | 312 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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