Vegan Tofu and Vegetable Rice Bowl
Ingredients
- Basmati rice
- Mushrooms
- Avocado
- Asparagus
- Tofu
Tofu sauce
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 3 tbsp water
- 1 tsp corn starch
Preparation
Cook basmati rice according to package instructions.
Sauté mushrooms with tamari until tender.
Preheat air fryer to 200°C (390°F).
Cook tofu in air fryer for 5 minutes.
Transfer tofu to a non-stick frying pan, add 2 tbsp tamari, 2 tbsp rice vinegar, 3 tbsp water, and 1 tsp corn starch. Cook on low-medium heat for 2-3 minutes until sauce thickens.
Prepare asparagus and avocado; for example, blanch asparagus and slice avocado.
Assemble all ingredients in a bowl.
