Instructions

1. 1

   Arrange the tofu on a plate that has been lined with a paper towel or tea towel. Cover it with another towel and place a heavy skillet on top to extract excess moisture from the tofu.

2. 2

   Move the tofu to a cutting board, position it on its side, and slice it in half lengthwise. Then, turn it back over to lie flat on the board and cut it into 32 uniform cubes. Transfer these cubes to a medium-sized shallow container, ensuring they are in a single layer.

3. 3

   In a small bowl or measuring cup, combine the soy sauce with the minced garlic.

4. 4

   Drizzle half of the marinade (approximately 2 tablespoons) over the tofu, gently turning the cubes to ensure all sides are well-coated. Allow the tofu to marinate for a minimum of 30 minutes.

5. 5

   In the meantime, peel and chop the cucumber and slice the scallions, keeping the white parts separate from the green tops. Place the scallion whites and diced cucumber into a small bowl and mix them with 2 teaspoons of the leftover marinade. Set this mixture aside.

6. 6

   Dust the marinated tofu with cornstarch, carefully tossing to coat each piece evenly.

7. 7

   Heat sesame oil in a large skillet over high heat. Add the tofu cubes and sauté for 2 to 3 minutes until the first side achieves a golden brown color.

8. 8

   Using a spatula, turn the tofu cubes, cooking each side for a few minutes until they are uniformly browned. Stir in the remaining marinade.

9. 9

   In two shallow bowls, create a base layer with 1 cup of greens, followed by ½ cup of rice, half of the edamame, and the cucumber and scallion mixture. Top each bowl with 1 ounce of avocado and half of the sautéed tofu.

10. 10

    Finish by garnishing with the green parts of the scallions, a sprinkle of sesame seeds, and sriracha mayo if desired.

Nutrition Information

Notes & Tips

• * if vegan, use vegan mayo mixed with sriracha.