Easy Crispy Tofu Rice Bowl With Crispy Chickpeas Recipe: A Hearty, Balanced Bowl for Easy Weeknight Meals

This crispy tofu rice bowl is simple, flavorful, and made with everyday ingredients.

Ingredients

• 300 g rice, uncooked
• 400 g firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 bell peppers, sliced
• 1 tbsp oil
• 1 can (400 g) chickpeas, drained
• 1 tbsp olive oil
• 1 tsp paprika

Instructions

1. Cook the rice according to the package directions.
2. Toss the tofu with the cornstarch and fry in the oil until crisp. Add the peppers and soy sauce and cook for 3 minutes.
3. Roast the chickpeas with the oil and paprika at 200 °C (400 °F) for 20 minutes until crisp.
4. Spoon the rice into bowls and top with everything, finishing with crispy chickpeas.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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