Loaded Forbidden Rice Bowl with Sriracha Tofu
Ingredients
- 1 block extra firm tofu
- 2 teaspoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 1/2 lime
- 1 cup Lotus Foods Forbidden Rice
- 2 cups broccoli florets
- 1 cucumber
- 2 carrots
- 1 avocado
- 1-inch piece fresh ginger
Preparation
Cook the Forbidden Rice according to package instructions
Sauté the broccoli in a little oil over medium heat until tender
Prepare the vegetables: slice the cucumber, carrots, and avocado; mince or grate the ginger
Set oven to 400°F. Press the tofu to remove excess water Cut the tofu into cubes.
In a container, combine the tofu cubes with 2 teaspoons sriracha, 1 tablespoon soy sauce, and 1 tablespoon nutritional yeast. Seal and shake gently to coat.
Spread the coated tofu on a baking tray, ensuring pieces are not touching, and bake for 20-25 minutes or until golden.
Squeeze the juice from half a lime over the baked tofu before removing from oven.
Assemble the bowl: In a serving bowl, layer the cooked rice, sautéed broccoli, prepared vegetables, and sriracha tofu
