Hello! I hope you are having a nice week so far 🙂 Today I am teaming up with Swanky Sauce to bring you these BBQ Tofu Rice Bowls!
Swanky Sauce makes BBQ sauce for spice lovers. It’s made by Syman Says Farms, a family owned and operated farm in Connecticut. They offer 2 BBQ sauces, a Hot and a Mild. The idea for the sauces was born from an out of control habanero crop and the desire to put some real spice in their family BBQ. Unlike most classic BBQ sauces it is far more spicy than sweet and even the Mild Honey BBQ has a real kick!
I have been known to eat spoonfuls of wasabi and back in my college days I completed the Blazin’ Buffalo Wing Challenge at Buffalo Wild Wings, so it’s safe to say I am a pretty good judge of what is spicy and what is not. Let me tell you the Swanky Sauce Habanero Honey BBQ sauce is one of the hottest sauces I’ve tasted! You can tell they use real habaneros and add them to the sauce in generous portions. It kicks BBQ sauce up a notch and would rival it’s fare share of hot sauces. The sauces are all natural with no artificial flavors or colors, no high fructose corn syrup and they are gluten free.
To be kind to Walter, who is not a big fan of spicy food, I opted for the Mild Honey BBQ sauce for this recipe, but it would work just as well with the Hot sauce. For this dish it is important you press the tofu to get rid of the excess water. If you don’t have a tofu press, place the tofu on a plate lined with paper towels, place paper towels on top and an upside down plate on top of that, then weigh it down with some cans or a heavy book, change the paper towels every 30 minutes for 2 hours. Getting the water out of the tofu allows you to replace it with flavor and it will help the tofu to bake up crisper. Once you have drained your tofu, cut it into cubes and marinate it in Swanky Sauce for at least 1 hour.
Spread marinated tofu on a baking sheet and bake at 400 degrees for 40 minutes, flipping once half way through.
When the tofu is done, toss it in some more Swanky Sauce before adding it to your rice bowl.
For the rice bowl I made a lime rice and a pineapple salsa. Both have cool flavors that are a welcome compliment to the spicy tofu.
- 12oz brick extra-firm tofu
- 1 1/2 cups Swanky Sauce
- 1 1/2 cups sticky rice, cooked
- 2 tbsps coconut oil
- Juice of 1 lime
- 1 tbsp lime zest
- 1 tsp sea salt
- 1.5 cups pineapple, cubes
- 1 tbsp coconut oil
- Juice of 1/2 lime
- 1/2 tsp sea salt
- 1/2 cup green onion
- 1/2 avocado, sliced
- *Press tofu to drain water
- Cut tofu into 1 inch cubes
- Toss tofu with 1 cup Swanky Sauce
- Marinate at least 1 hour
- Pre-heat oven to 400 degrees
- Spread tofu on baking sheet
- Bake for 40 minutes, flipping once at 20 minutes and brushing with excess marinade
- While tofu is baking, mix rice with lime juice, lime zest, coconut oil and sea salt, set aside
- Toss pineapple with coconut oil, lime juice, sea salt and green onion
- Once tofu has cooled, assemble bowls
- Split rice, tofu and pineapple salsa between 2 bowls
- Top with sliced avocado
- *If you don't have a tofu press you can drain the tofu by wrapping it in paper towels, placing it between 2 plates and placing a weight, can or book on top. Change paper towels every 30 minutes for 2 hours.
This post is a collaboration with Swanky Sauce, all opinions are my own.