Equipment
- stove
- nonstick skillet
Ingredients
Rice Bowl Ingredients
- 1 cup jasmine rice
- 16 oz high protein super firm tofu, crumbled
- 2 Persian cucumbers, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos, soy sauce or tamari
- 1 tbsp maple syrup
- ½ tsp Korean chili powder
- ⅛ tsp sea salt
- 1 cup frozen shelled edamame, thawed
- 1 large carrot, julienned
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Ginger Sesame Sauce Ingredients
- ⅓ cup warm water
- 1 tbsp vegan “chicken” bouillon
- 1 tbsp rice vinegar
- 3 tbsp coconut aminos, soy sauce or tamari
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp sesame seeds
- 3 tbsp tahini
- 1 tbsp tapioca flour + 3 tbsp water to make slurry*
- salt, to taste
Method
- Cook the rice according to package.
- Heat a large non stick skillet over medium high heat and add the crumbled tofu with a splash of water or cooking oil to coat the skillet. Cook for 10-15 minutes until golden and crispy, stirring occasionally and deglazing with a splash of water as needed.
- Prepare the sauce by adding all ingredients except tapioca flour slurry to a glass or bowl. Stir to combine. Pour over the crispy tofu, reducing heat to medium low, and stir to coat. Combine the tapioca flour and water in a glass and slowly add to the tofu mixture to thicken. Season with salt.
- Prepare the cucumbers by adding them to a bowl with the vinegar, coconut aminos, chili powder and sea salt. Toss to combine.
- Assemble bowls by adding a base of rice, topping with the cucumber salad, edamame and carrots. Top with the saucy tofu mixture and sprinkle with green onions and sesame seeds.
Notes
*Can sub tapioca flour for arrowroot powder or cornstarch
Nutrition
Serving 1servingCalories 475kcalCarbohydrates 71gProtein 19gFat 13gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 4gSodium 1224mgPotassium 650mgFiber 4gSugar 16gVitamin A 2724IUVitamin C 7mgCalcium 176mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.