Vegan Sweet Chili Tofu Bowls

🥘 Ingredients

• bell pepper
  2 unit
• black
• cilantro
  ½ ounce
• cooking oil
  4 tsp
• jasmine rice
  1.5 c
• lime
  2 unit
• mushroom stock concentrate
  2 unit
• onion
  2 unit
• paper towels
• peanuts
  2 oz
• salt
• soy sauce
  4 tbsp
• sweet Thai chili sauce
  2 oz
• sweet soy tofu
  1/2 c
• tofu
  2 unit

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes ( ⏱️ 18 minutes ). Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly piece 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: 2 unit, onion: 2 unit, lime: 2 unit, tofu: 2 unit, paper towels
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and black pepper. Cook, stirring, until tender and lightly browned, ⏱️ 9 minutes . If vegetables begin to brown too quickly, add a few splashes of water and continue cooking until the liquid has evaporated. Transfer vegetables to a plate.

   cooking oil: 4 tsp, black
4. 

   4

   Heat 2 TBSP oil in the same pan over medium-high heat. Once oil begins to heat, add a tofu and spread into an even layer. Cook until lightly browned on bottom, ⏱️ 3 minutes . Stir, then cook until lightly browned all over, ⏱️ 2 minutes . Turn off heat. Add bell pepper and onion, soy sauce , mushroom stock concentrate , sweet soy tofu , sweet Thai chili sauce , and a squeeze of lime juice. Stir until tofu mixture is thoroughly coated.

   soy sauce: 4 tbsp, mushroom stock concentrate: 2 unit, sweet soy tofu: 1/2 c, sweet Thai chili sauce: 2 oz
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 oz, cilantro: ½ ounce
6. 

   6

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