Sesame-Crusted Tofu Bowl
Ingredients
The tofu
-
250-300
g
extra firm tofu, cut into cubes
-
¼
cup
corn starch
-
½
cup
almond milk
-
2
tbsp
black sesame seeds
-
2
tbsp
white sesame seeds
-
1½
tbsp
nutritional yeast
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
1
tsp
salt
-
¼
tsp
pepper
The bowl
-
1½
cups
cooked rice of choice
-
1
whole
avocado, quartered
-
1
whole
mango, cubed
-
⅔
cup
edamame
-
1
cup
thinly sliced purple cabbage
-
1
cup
iceberg lettuce, cut into 1 inch chunks
-
¼
cup
pickled ginger
-
½
cup
cucumber, chopped
-
¼
cup
mayonnaise
-
3-4
tbsp
hot sauce
Instructions
- Press the tofu to remove excess moisture and preheat the oven to 425F.
- Set up three bowls: one with cornstarch, one with almond milk, and one with a mixture of sesame seeds, nutritional yeast, garlic powder, onion powder, and salt.
- Coat the tofu cubes in cornstarch, then dip in almond milk, and finally coat with the sesame mixture, pressing to ensure it sticks.
- Place the coated tofu on a baking sheet and spray with cooking spray.
- Bake the tofu for 20-25 minutes, flipping once, until golden brown.
- Cook your choice of rice according to package instructions.
- To assemble the bowls, layer the cooked rice, then add cubed mango, cooked edamame, sliced purple cabbage, iceberg lettuce, pickled ginger, and chopped cucumber.
- Mix mayonnaise and hot sauce, toss with cooked tofu, and add to the bowl or drizzle over the entire bowl.
Nutrition Facts (estimated)
Servings
2
Calories
1047
Total fat
58.8g
Total carbohydrates
103g
Total protein
33.4g
Sodium
1859.2mg
Cholesterol
11.6mg
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