Tofu Bowl
This tofu bowl with rice stars crispy tofu, crisp veggies, spicy mayo and crunchy bits of fried onion! Fuel your day with plant-powered goodness.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4
Ingredients 15
- 14 or 15 ounces extra firm tofu
- Kosher salt
- 3 tablespoons cornstarch (or arrowroot starch)
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)
- 1 cup long grain white rice
- 2 ripe avocados, sliced or diced
- 1/2 English cucumber, diced
- 2 large carrots, julienne peeled or shredded
- 4 radishes, sliced
- ½ cup mayonnaise or vegan mayo
- 1 ½ tablespoons Sriracha
- Crunchy fried onions, to garnish (required!)
- Chunky sea salt, to garnish (or soy sauce)
Method 5
- 01
Rinse the rice. Bring 1 ½ cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt . Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 to 10 minutes. Then fluff with a fork.
- 02
Follow the instructions to cook the Baked Tofu or Crispy Tofu *.
- 03
Chop the avocados . Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
- 04
Make the spicy mayo : mix together the mayonnaise and the Sriracha.
- 05
To serve, place the rice in a bowl and top with the tofu and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.
Provenance
- recipe-clones/acouplecooks-data
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