Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked sushi rice or short grain brown rice
  • 1 cucumber (chopped)
  • 1 avocado
  • 2 large carrots (peeled, then grated/sliced)
  • 1 cup cooked edamame
  • 1 batch spicy tahini dressing (or extra soy sauce to serve!)
  • 1 block extra firm tofu
  • 3 tbsp oil
  • 2 tbsp cornstarch
  • 1/4 cup soy sauce or tamari
  • 1-2 tbsp sriracha

Instruction

  • Remove the tofu from the package and drain excess liquid. Press it between a towel using a hard object (tea pot or books work well) for at least 10 minutes. 
  • Cut the tofu into small cubes or triangles. 
  • Add the tofu to a bowl and toss with 2 tbsp of cornstarch. Make sure it is well coated.
  • Heat a pan with the oil, then add in the tofu.
  • Cook until the bottom is golden brown and crispy, then flip and cook on each side. *avoid touching the tofu when it is crisping if you want to make sure it actually gets crispy!*
  • Meanwhile, whisk together the soy sauce and sriracha in a small bowl. 
  • When each side of the tofu is crispy, pour the sauce into the pan and reduce the heat to low. 
  • Simmer to let the sauce thicken. This should only take about about 2-3 minutes. The cornstarch that was used on the tofu will be what thickens it up. 
  • Assemble the bowls by adding a base of rice, then top with veggies, tofu, avocado, dressing and sesame seeds and enjoy!