Recipe: Tri Pepper Chai Glazed Tofu Bowls

by Maggie Frank
Let's get into this hot and savory recipe to bridge your tea-time into dinner time! In this recipe, we're exploring the spicy flavors of Tri Pepper Chai. Along with classic masala chai spices, this tea features black and pink peppercorns along with hot chili flakes.

We're going to brew up some tea and turn it into a luscious, sweet glaze to pair with crisp tofu.

Tri Pepper Chai

What truly elevates this dish is the Tri Pepper Chai sweet glaze sauce. A blend of soy sauce, rice vinegar, and a touch of sweetness from honey comes together with aromatic hints of ginger and garlic and a hit of spice from the tea.

This sauce not only complements the crispy tofu but also adds a tantalizing layer of flavor that will leave taste buds tingling for more.

Why Tofu?

Tofu is a canvas for flavor, and it undergoes a magical transformation in this recipe.

We take a humble block of firm tofu and turn it into delectable, bite-sized cubes with a perfect crunch, all achieved in the air fryer. The marriage of crispy, golden tofu with the enticing sweet glaze sauce creates a symphony of flavors that's sure to please any palate. Whether you're a tofu enthusiast or a newcomer to its charms, this dish promises a delightful culinary experience that will keep you coming back for more.

Follow the recipe below for a full dinner that can be made in no time! This is a perfect addition to your recipe collection for delightful, quick meals or impressive entertaining.

Tri Pepper Chai Glazed Tofu Bowls Recipe

Ingredients

For the Tofu
1 block of firm tofu
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

For the Sweet Glaze Sauce
1 tablespoon Tri Pepper Chai
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon water
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon cornstarch

For the Rice
1 cup white rice
2 cups water
1 tablespoon neutral oil
Salt to taste

For the Broccoli
1 head of fresh broccoli
Water for steaming
Salt and pepper to taste

The Tofu Instructions

1. Place the block of tofu between paper towels or clean kitchen towels. Put something heavy on top (like a cast-iron skillet or some books) to press out excess water. Leave it for about 15-20 minutes.

2. Preheat Air fryer to 375F.

3. Cut the tofu into bite-sized cubes, set aside.

4. In a bowl mix cornstarch, soy sauce, oil, garlic powder, paprika, salt, and pepper.

5. Add the tofu cubes to the mixture, gently tossing to coat them evenly.

6. Place the tofu cubes in the air fryer basket, ensuring they are not overcrowded.

7. Cook for 15-20 minutes, shaking the basket or flipping the tofu halfway through to ensure even crisping.

8. Set Aside

Tri Pepper Chai Glaze Instructions

1. In a small saucepan, combine tea, soy sauce, rice vinegar, maple syrup or honey, water, grated ginger, and minced garlic.

2. Heat the mixture over medium heat, stirring continuously with a whisk.

3. mix cornstarch with a bit of water to form a slurry. Add the slurry to the saucepan and continue stirring until the sauce thickens slightly. Remove from heat.

Rice Instructions

1. Rinse the rice in a fine-mesh sieve or a bowl under cold running water, gently stirring with your hands.

2. In a saucepan, combine the rinsed rice, water, and oil along with a pinch of salt 3. Bring the mixture to a boil over medium-high heat. Once the water starts boiling, reduce the heat to low and cover the saucepan with a lid.

4. Let the rice simmer for 15-20 minutes.

5. Avoid uncovering the pot too frequently, as it can disrupt the cooking process. However, after about 15 minutes, you can check if the rice is done.

6. To check, gently fluff the rice with a fork. If the grains are tender and all the water has been absorbed, it's ready.

7. Turn off the heat and let the rice sit, covered, for about 5 minutes.

8. Remove the lid and fluff the rice gently with a fork to separate the grains.

Steamed Broccoli Instructions

1. Wash the broccoli under cold running water. Cut the broccoli into florets, separating them into bite-sized pieces. Set aside.

2. Fill a pot with an inch or two of water and bring it to a boil.

3. Place a steamer basket in the pot. If you don't have a steamer basket, you can use a colander or sieve that fits into the pot, ensuring the broccoli doesn't touch the water.

4. Once the water is boiling, add the broccoli florets to the steamer basket.

5. Cover the pot with a lid to allow the broccoli to steam for about 5-7 minutes.

6. Once the broccoli is steamed to your desired tenderness, transfer it to a serving dish.

7. Season the steamed broccoli with salt and pepper to taste. You can also add a splash of fresh lemon juice for added flavor.

Assembly

1. Add rice to the bottom of your bowl and steamed broccoli over to one side.

2. Lightly toss crispy tofu pieces into the sweet glaze and then place on top of the rice.

3. Optional: garnish with green onion or sesame seeds

4. Enjoy!