Equipment
- stove
Ingredients
- 16 oz high protein super firm tofu
- 3 tbsp maple syrup
- 3 tbsp sriracha
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- ½ tsp Korean chili powder, optional, for extra spice
- ¼ tsp salt
- 1½ cups jasmine rice, cooked
- 1 cup shelled edamame
- 1 avocado, sliced
- 2 Persian cucumbers, thinly sliced
- 3 green onions, sliced
- 1 tbsp sesame seeds
Method
- Slice tofu into 1" cubes. Preheat a large work, cast iron skillet, or non stick skillet over medium heat and add a light coat of oil, if desired. Spread the tofu in an even layer and cook on each side for 3-4 minutes until golden (cooking times will vary depending on skillet).
- While tofu is cooking, whisk together the maple syrup, sriracha, coconut aminos, rice vinegar, korean chili powder and salt. Season to taste by adjusting sweetness and spice to your desired preference.
- Once the tofu is crispy, reduce heat to low and pour the sauce over the tofu cubes. Let the sauce thicken slightly and toss to coat.
- Serve by dividing rice between four serving bowls and topping with tofu, edamame, avocado, cucumber slices, onions and sesame seeds.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.