Chili Crisp Tofu Bowl
Ingredients
Tofu
- 1 block extra firm tofu
- 2 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon soybean oil (vegetable oil)
- 1 tablespoon chili crisp
- 1/4 cup kewpie mayonnaise
- 1 tablespoon sriracha
- 2 teaspoon lime juice
Bowl
- 11/3 cup brown rice
- 1/4 cup diced green onion
- 11/3 cup shelled cooked edamame
- 1 large avocado, thinly sliced
- Sesame seeds
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Place tofu on a plate or in a baking dish. Place a clean cutting board or plate on top of the tofu and place a heavy object on top. Press tofu for 15-20 minutes to remove moisture.
- Tear tofu using your hands into bite-sized pieces and add to a large mixing bowl with the cornstarch, soy sauce and soybean oil. Toss to coat and place the tofu pieces in a single layer on the baking sheet. Bake for 20-25 minutes, or until evenly browned and crisp, tossing halfway.
- Cook the rice according to package instructions.
- In a large bowl, combine the chili crisp, mayonnaise, sriracha and lime juice.
- When the tofu is done cooking, transfer to the bowl with the sauce and gently toss to combine. Reserve extra sauce for topping at the end.
- Plate the rice, tofu, edamame and avocado. Top with sesame seeds, green onion, and sauce before serving.