Crispy Brown Rice Bowl

Ingredients:

• 1 Block Extra Firm Tofu (I used Trader Joe’s High Protein Tofu)

• ¼ Cup Teriyaki Marinade (I used Trader Joe’s Soyaki Sauce)

• 1 English Cucumber, Quartered and Sliced

• 6-8 Stalks Green Onion, Thinly Sliced

• 1 Bunch Cilantro, Finely Chopped

• 1 Bag Coleslaw Mix

• 1 Cup Edamame

• 1 Package Microwavable Brown Rice

• 1 Tbs Olive Oil (for Frying)

For the Dressing

• ½ Cup Olive or Avocado Oil

• 2 Tbs Each:

  • Soy Sauce or Tamari

  • Sriracha

  • Maple Syrup

  • Rice Vinegar

• Juice of One Lime

• 1 Tbs Ground or Fresh Ginger

Instructions:

1. For the Tofu: Marinate the tofu cubes in Teriyaki marinade (or Soyaki sauce) for 10-15 minutes.  Place the tofu directly into the air fryer and cook at 400°F for 20 minutes, shaking halfway through.

2. Prep the Veggies: While the tofu is cooking, slice the cucumber into quarters and thinly slice the green onions. Finely chop the cilantro and microwave the edamame until tender.

3. Crisp the Rice: Microwave the brown rice according to package instructions. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the microwaved rice to the pan and fry for about 10 minutes, stirring occasionally, until the rice becomes crispy and golden.

4. Make the Dressing: In a small bowl, whisk together the olive or avocado oil, soy sauce or tamari, sriracha, maple syrup, rice vinegar, lime juice, and ginger.

5. Assemble the Bowl: Combine all ingredients in a large bowl and mix well. Serve immediately and garnish with sliced lime.

Enjoy your flavorful and crispy Brown Rice Bowl! Leftovers store well in the fridge for up to 3 days.