Golden tofu with tangy pickled vegetables, fluffy rice, and spicy sriracha mayo in a vibrant Vietnamese-inspired bowl.
# Components:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil
→ Pickled Vegetables
06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - ½ cucumber, thinly sliced
09 - ½ cup rice vinegar
10 - 1 tablespoon sugar
11 - ½ teaspoon salt
→ Rice
12 - 2 cups cooked jasmine rice
→ Sriracha Mayo
13 - ¼ cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha sauce
15 - 1 teaspoon fresh lime juice
→ Garnishes
16 - ½ cup fresh cilantro leaves
17 - 1 jalapeño pepper, thinly sliced
18 - 1 small handful scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges for serving
# Directions:
01 - In a mixing bowl, whisk together rice vinegar, sugar, and salt until completely dissolved. Add julienned carrot, daikon radish, and sliced cucumber. Toss to coat evenly and set aside, stirring occasionally while flavors develop.
02 - Pat tofu cubes thoroughly dry with paper towels. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss until evenly coated on all sides.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Arrange tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, approximately 10 to 12 minutes. Transfer to a plate.
04 - Prepare jasmine rice according to package directions if not already prepared. Keep warm until assembly.
05 - Combine vegan mayonnaise, sriracha sauce to taste, and lime juice in a small bowl. Whisk until smooth and well blended.
06 - Divide cooked jasmine rice evenly among four bowls. Top each with drained pickled vegetables, crispy tofu cubes, and garnishes including cilantro, jalapeño slices, scallions, and sesame seeds. Drizzle generously with sriracha mayo and serve with lime wedges on the side.
