Dynamite Plant Sushi Bowl

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

12 ounces extra firm tofu

1/2 cup soy sauce

1/4 cup rice vinegar

2 tablespoons agave or honey

1–2 clove minced garlic

white or brown rice

carrots

cucumbers

avocado

sesame seeds

greens

pickled ginger

soy sauce + wasabi for topping

1/4 c sriracha + 1 tsp mayo for the spicy mayo drizzle

步驟

TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.

BOWLS: Prep all the veggies, rice, and toppings.

TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.

ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger

筆記

Rachel: I sprinkled nutritional yeast on the tofu to dry it out faster and for extra umami. Also added chili flakes to the marinade (always, duh) and fresh chopped Thai basil topping just because I had it, and it was a yummy addition though not necessary.

營養

• 卡路里: 345
• 總脂肪: 16.1 g
• 飽和脂肪: 2.5 g
• 反式脂肪: 0 g
• 膽固醇: 2.9 mg
• 鈉: 933.1 mg
• 總碳水化合物: 38.5 g
• 膳食纖維: 5.5 g
• 總糖: 13.7 g
• 蛋白質: 15.2 g