SPICY TOFU RICE BOWLS WITH CUCUMBER SALAD

• порції: 4 servings
• активний час: 30 minutes
• загальний час: 1 hour

Інгредієнти

14 ounce block extra firm tofu

olive oil

2 tablespoons sriracha

2 tablespoons coconut aminos (or reduced sodium soy sauce or tamari)

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon maple syrup

1 teaspoon ground ginger

kosher salt to taste (omit if using tamari or soy sauce)

2 tablespoons toasted sesame oil

2 tablespoons coconut aminos (or reduced sodium soy sauce or tamari)

2 tablespoons rice vinegar

1 teaspoon ground ginger

1/4 teaspoon red pepper flakes

1 english cucumber, halved and thinly sliced

3 green onions, finely chopped

1/2 cup fresh cilantro, chopped

2 cups thinly sliced cabbage

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1/2 jalapeno pepper, seeded and chopped

1 garlic clove

1/2 cup fresh cilantro, chopped

juice of 1/2 lime (about 1 1/2 tablespoons)

kosher salt, to taste

1 cup dry jasmine or basmati rice

Напрямки

Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (heavy bottom pan or pot) on top for 20 to 30 minutes, or use a tofu press.

Preheat the oven to 400F.

Bring 2 cups of water to a boil in a saucepan over medium-high heat. Once boiling, add the rice, stir, cover, and cook until fluffy and all the liquid is absorbed, about 15 minutes.

Meanwhile, assemble the Cucumber Salad: Add all of the ingredients to a medium-sized bowl and toss to combine. Cover and chill until serving.

Prepare the Tofu: Slice the pressed tofu block into 1/2-inch cubes and transfer to a sheet pan lined with parchment and toss with a generous drizzle of olive oil. Bake until crispy, tossing halfway through, about 20 minutes.

While the tofu bakes, make the spicy sauce: Combine the sriracha, coconut aminos, sesame oil, rice vinegar, maple syrup, and ginger in a small jar. Shake or whisk to combine.

Add the baked tofu and half of the sauce to a medium-sized bowl. Toss to coat. Add more sauce as desired, or reserve the remaining sauce for serving.

Add all of the cilantro sauce ingredients to a food processor or blender and pulse until the cilantro is very finely chopped and no large pieces remain.

To assemble the bowls divide the rice, cucumber salad, and spicy tofu among 4 bowls. Top with the cilantro sauce, and reserved spicy sauce if desired.