Sweet Chili Glazed Edamame & Brown Jasmine Rice Bowl
Edamame and crispy tofu in sweet chili lime glaze over brown jasmine rice with cucumber.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 4 bowls
- Protein
- ~26 gestimate per serving
Edamame is the star here, not a side: two cups of it tossed with crispy tofu in a sticky sweet chili glaze. Cucumber adds a cool crunch.
Why this recipe works
Sweet chili sauce is thick enough to glaze instantly, and lime keeps it from being too sweet.
Ingredient notes
About 26 grams of protein per bowl (an estimate). Use tamari for gluten-free.
Common mistakes
- Simmering in the glaze.
- Wet tofu.
What to serve with it
Chopped peanuts.
Meal prep
Keeps 4 days.
More bowls like this
Cooking tips
Add the sauce off high heat. Serve straight away for crisp tofu.
Swaps and variations
Use shrimp or chicken. Use jasmine rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Sweet Chili Glazed Edamame & Brown Jasmine Rice Bowl
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 4 bowls
- Protein
- ~26 g
Ingredients
You’ll need: nonstick skillet; medium saucepan with lid; small pot
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 35 to 40 minutes; rest 10 minutes.
-
Boil the edamame 4 minutes and drain.
-
Toss the tofu with the cornstarch and fry in the oil in a nonstick skillet over medium-high heat 8 to 10 minutes until golden.
-
Lower the heat, add the edamame, sweet chili sauce, lime juice and soy sauce and toss 1 minute.
-
Divide rice among 4 bowls, add the glazed tofu and edamame, cucumber and scallions.
Questions
Is it spicy?
Mildly.
Can I use fresh edamame?
Yes, boil 5 minutes.
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