Sweet Chile Grain Bowl With Tofu

Good but I didn't like the ketchup

Came for the chili crisp, stayed for the… cabbage?? This dish punched way above its weight class, with a deep caramelized flavor. Will be making again.

Double the sauce, but do not double the oil, add some toasted sesame oil for flavor, add some sugar for balance. Marinate the tofu cubes. We roasted broccoli and green beans. Used quinoa and pearled barley for grains. Good recipe!

this was delicious! so many good flavors. i made it with pearled couscous that i cooked in chicken broth. i definitely recommend doubling the sauce - i used the entire first batch on the oven goods and then made a second batch to spread over my bowl.

This is such a great lunch recipe to bring to the office! I used tomato paste instead of ketchup and added peanuts at the end. It’s awesome to be this excited for my lunch break!

I've made this several times. I sub tomato paste (3 tbsp), more vinegar (1 tsp), and maple syrup (2 tbsp) for ketchup. I also use less oil, so that the suae is not overly oily. Cutting the tofu into smaller pieces (6 squares cut into 4 layers) gives you crispier tofu and you don't have to adjust the cooking time. The scallions add a bit. I think the lime can be skipped (I've happened not to have one).

I usually don't like tofu, but this recipe is great! Made some substitutions because of what I had on hand - not enough cabbage so I added a chopped carrot and a half an onion to the sheet pan veggies. No tomatoes but I subbed in a crisp Kirby cucumber that was excellent. Used a favorite chili garlic paste instead of chili crisp. Used farro as my grain. Super good - thanks for helping us be more plant based!

Like many, I found there to be FAR too much oil in the sauce. At most I would use 2 tablespoons. Skipped the cabbage because it sounded fussy and I already had broccolini — much simpler to prep and was great with the tofu & tomatoes.

We made this as is and added green beans and bok choy. Fantastic! Also topped with cilantro and lime juice. Will make again!

I have made this several times and used whatever veggies we like instead of the ones listed. Last night I roasted mushrooms and leeks on a separate sheet pan and sometimes i sauté spinach (an extra step but easy) to throw in. I also sometimes add shelled edamame. Very versatile recipe! But I always include the cabbage because it is so delicious.

This was very good, albeit a little hot using the Fly-By-Jing Chile Crisp. I doubled the sauce as recommended, but kept the oil at 2 Tbs. After roasting, the Napa cabbage, which looked like a huge amount when raw, was actually a smaller amount than I would have liked. Also, it was very watery from the sauce. Thankfully, the tomatoes and the rice tended to temper the heat, and make it tolerable. I'd make this again. Oh, yeah, My wife and I ate most of it, with perhaps a single portion left over.

This was way too salty.

VERY good. Even Nate loved it

Slightly underwhelming. The sauce was a bit bland. I agree with comments saying to double it, though. It would have been nice if the cabbage got more crispy.

I had less cabbage than I thought, so subbed about half the cabbage with cauliflower. Roasted cauliflower is always awesome, even more so in chili crisp sauce. I don't have ketchup so I just skipped it, but used seasoned rice vinegar. I'm guessing I missed something, but it was still good.