SPICY TOFU RICE BOWLS WITH CUCUMBER SALAD

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

14 oz block firm tofu, pressed for 20-30 mins + olive oil for coating

2 tbsp sriracha

2 tbsp coconut aminos, tamari, or soy sauce

2 tbsp sesame oil

2 tbsp rice vinegar

1 tbsp maple syrup

1 tsp ground ginger

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

Cucumber salad:

2 tbsp sesame oil

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tsp ground ginger

1/4 tsp red pepper flakes

1 english cucumber, halved u0026 thinly sliced

3 green onions, finely chopped

1/2 cup fresh cilantro, chopped

2 cups thinly sliced cabbage

2 tbsp sesame oil

2 tbsp rice vinegar

1/2 jalapeno pepper, seeded u0026 chopped

1 garlic clove

1/2 cup fresh cilantro, chopped

juice of 1/2 lime

salt to taste

1 cup dry jasmine or basmati rice, cooked

Directions

Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top for 20-30 minutes (or use a tofu press). Preheat oven to 400 degrees and boil 2 cups of water to cook the rice.

While the tofu presses, assemble the cucumber salad by adding all ingredients to a mixing bowl, tossing to combine, and placing in the refrigerator until meal assembly.

Slice the tofu into even ~1/2-inch cubes and transfer to a sheet pan. Toss with olive oil and bake for 20-25 minutes, flipping halfway through.

While the tofu bakes, make the spicy tofu sauce by shaking the sriracha, coconut aminos, sesame oil, rice vinegar, maple syrup, and ginger in a small jar. When the tofu is done, toss in about half of the sauce. Add more as desired or reserve the remaining sauce for topping the bowls.

Add all of the cilantro sauce ingredients to a food processor or blender and pulse until the cilantro is broken up into very small pieces.

Assemble the bowls by adding even servings of the rice, cucumber salad, and spicy tofu to each bowl. Top with the cilantro sauce (and reserved spicy sauce if desired) and enjoy immediately for best results.