Sweet Chili Bowl

I have a love affair with rice, and anything Asian.   Sticky rice makes up the base for this dish.   I get my sticky rice at the Asian store.  It is commonly known as Sweet rice.  You can use any type of rice you like. 

Sweet Chili Bowl

by Sharon Oliver

Serves 1-2

1 Pkg extra firm tofu, drained well

2-3 Tbsp soy sauce, hoison sauce, or any soy based Asian sauce - or coconut aminos

2-3 Tbsp Sweet Chili sauce

1-2 sliced green onions

Sticky rice

Steamed greens

Fresh herbs of choice - basil, cilantro, mint etc. 

Oven to 350.   I used my toaster oven in convection setting.

Slice tofu about 1/4" thick.   Lay on a pan lined with parchment paper or a baking mat.   Brush with the soy or soy-based sauce.   Bake at 350 for 10-20 minutes a side, when the edges start to brown, you'll know it's time to flip them.    Bake another 15-20 minutes or however long it takes to brown - then brush on the sweet chili sauce and sprinkle with green onions.  Return to bake another 5-10 minutes. 

Serve over rice along with your choice of steamed greens and fresh herbs