Crispy tofu bowls with pickled veggies, jasmine rice, and zesty sriracha mayo for a vibrant plant-based meal.
# What You Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil
→ Pickled Vegetables
06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - ½ cucumber, thinly sliced
09 - ½ cup rice vinegar
10 - 1 tablespoon sugar
11 - ½ teaspoon salt
→ Rice
12 - 2 cups cooked jasmine rice
→ Sriracha Mayo
13 - ¼ cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha
15 - 1 teaspoon fresh lime juice
→ Garnishes
16 - ½ cup fresh cilantro leaves
17 - 1 jalapeño, thinly sliced
18 - 3 scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges
# Directions:
01 - In a mixing bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add julienned carrot, daikon radish, and sliced cucumber. Toss to coat evenly and set aside to pickle for 15 minutes, stirring occasionally.
02 - Pat tofu cubes dry with paper towels. In a large bowl, toss tofu with soy sauce until coated. Sprinkle cornstarch evenly over the tofu and toss again to coat all sides uniformly.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add tofu cubes in a single layer. Cook for 10 to 12 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate.
04 - If not already prepared, cook jasmine rice according to package directions until tender and fluffy.
05 - In a small mixing bowl, combine vegan mayonnaise, sriracha, and lime juice. Mix thoroughly until well blended. Adjust sriracha quantity to desired spice level.
06 - Divide cooked jasmine rice among four serving bowls. Top each bowl with drained pickled vegetables and crispy tofu. Add cilantro, jalapeño slices, scallions, and sesame seeds. Drizzle sriracha mayo over the top and serve with lime wedges on the side.
