Sticky Sriracha Tofu Bowl

makes 3 servings

1 1/2 cups white rice

3 cups water

2 carrots, peeled and thinly sliced

1/2 of a cucumber, sliced

1/8 of a red cabbage, thinly sliced

1/2 of an avocado

2 green onions, chopped

1 handful bean sprouts

1 tablespoons sesame seeds

For the tofu:

1 Block Extra Firm Tofu, drained and pressed for 15-30 mins

⅓ Cup Cornstarch

2 Tablespoons Oil for Frying (more if needed)

For the Sriracha Sauce:

1 Cup Water

¼ Cup Soy Sauce

¼ Cup White Sugar

1 - 3 Tablespoons Sriracha (depending on your spice preference)

2 Tablespoons honey (or to taste)

3 Cloves Finely Minced Garlic

2 Tablespoons Cornstarch + 2 Tablespoons Water

Method

• Cut the tofu into cubes, then add them to a medium bowl with the cornstarch.

• Toss well to coat, and shake off excess.

• Heat the oil in a pan and fry the tofu cubes until all sides are browned.

• About 4 minutes each side.

• Drain tofu on paper towel to get rid of excess oil.

• Add rice to a medium pot along with 3 cups of water.

• Bring to a boil and immediately reduce to a simmer.

• Simmer for about 20 minutes until all the water is absorbed and the rice is light and fluffy.

• To assemble the bowls, divide the rice among the bowls, arrange all of the veggies around the edges along with the Sriracha tofu and sauce from the pan.

• Garnish with sesame seeds and green onions.

To make the Sriracha sauce:

• In a small saucepan, add the water, soy sauce, sugar, Sriracha, honey, and garlic, then bring to a boil.

• In a small bowl or glass, mix the cornstarch and water together.

• Pour the cornstarch mixture into the sauce and whisk well.

• Continue to cook another minute or two until the sauce thickens.

• Toss the sauce with the tofu.