1 block extra firm tofu
1 cup rice, uncooked
2 cups frozen shelled edamame
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeño, thinly sliced
swish of neutral oil
1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)
1/2 cup crunchy fried onions, crushed
spicy mayo (see notes)
Prep the tofu: Press the water out of the tofu.
Make the rice: Cook rice according to package directions.
Prep the edamame: Cook edamame according to package directions.
Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.
Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.
NOTES
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To make spicy mayo: Mix 2-3 tablespoons sriracha with 1/4-1/2 cup mayo. Adjust ratios on personal preference!
