Veggie Sushi Bowl with Crispy Tofu and Rice
Ingredients
- Brown rice
- Sliced cucumber
- Bell pepper
- Edamame
- Avocado
- 1/2 block tofu
- 2 tablespoons corn starch
- Sesame oil
- Coconut aminos
- Sriracha
Preparation
Press 1/2 block of tofu and cut into cubes.
Toss the tofu cubes in about 2 tablespoons of corn starch.
Cook the tofu in a pan over medium heat in sesame oil for about 6 minutes, flipping every couple of minutes to crisp all sides.
Slice cucumber, bell pepper, and avocado.
Prepare edamame if not already done.
Assemble the bowl by placing brown rice at the bottom.
Add sliced vegetables, edamame, and crispy tofu on top.
Drizzle with coconut aminos and sriracha to finish.
