Spicy Tofu and Rice Bowl with Almond Butter Dressing
Ingredients
Dressing
- 1 heaping tablespoon almond butter
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon sriracha
- pinch of ginger powder
- 1-2 tablespoons water
Tofu
- 1 block extra firm tofu
- 2 tablespoons soy sauce
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sriracha
- 1 teaspoon maple syrup
Bowl components
- Lotus Foods Forbidden Rice
- radishes
- cucumber
- red cabbage
- mushrooms
- cilantro
Preparation
Prepare the spicy almond butter dressing: In a small bowl, whisk together 1 heaping tablespoon almond butter, 1 teaspoon soy sauce, 1 teaspoon maple syrup, 1/2 teaspoon sriracha, and a pinch of ginger powder. Add 1-2 tablespoons water, one tablespoon at a time, until desired consistency is achieved.
Prepare the tofu: Drain and cube 1 block of extra firm tofu. Place the cubes in a container, add 2 tablespoons soy sauce, 1/2 teaspoon cornstarch, 1/2 teaspoon sriracha, and 1 teaspoon maple syrup. Seal and shake carefully to coat, then transfer to a lined baking sheet and bake in the oven at 400°F for 20-25 minutes.
Cook the Forbidden Rice according to package instructions
Prepare the vegetables: Slice radishes, cucumber, and red cabbage. Sauté mushrooms until tender
Assemble the bowl: Place cooked rice in a bowl, add crispy tofu, sliced vegetables, and fresh cilantro. Drizzle with the spicy almond butter dressing.
