Recipe:

/ˈresəˌpē/

1/2 Cup Olive Oil

1/4 Red Onion

1 Cup Cilantro

Broccolini

1 Cup White Mushrooms

1/2 Cup Kimchi

Salt

Pepper

Sweet Thai Chili Sauce (Trader Joes is Best)

Sriracha

Vegan Mayo

1/4 Cup Soy Sauce

1 Cup Rice

Extra Firm Tofu

1/2 Cup Flour

1 Cup Panko

1tsp Chili Powder

1tsp Garlic Powder

Chopped Mixed Cabbage

Avocado

Pickled Ginger

I will be frank, I fucking hated tofu. I was in 8th grade when I became a pescatarian after failing miserably at being simply a vegetarian. Back then, Vegans were few and far between so that wasn’t even on the table… literally. Over the years I’ve tried tofu again and again and found very few ways I love it. This is one of them. I’m a texture person so these crunchy marinated tofu nugs just hit different. And with that tofu rant comes the healthy bowl we all needed.

Cut your firm tofu into cubes, however many you want to snack on that is. Marinate in soy sauce and let sit. Mixing every so often.

Bring a pot with 2 Cups of lightly salted water to boil. When it begins to boil add in your 1 cup of rice let boil for one minute then reduce heat to a simmer. Let it sit for 20 minutes. I usually turn mine off 5 minutes early and let it sit because my stove is just really hot. But test it out in your own kitchen to see what works best.

For the tofu nuggets, In a bowl mix 1/2 Cup flour with 1/2 Cup water and stir well. This should be a thick pancake batter consistency. You’re going to coat the tofu in this batter and then cover in a mix of panko, chili powder, garlic powder and black pepper.

Set them aside while you heat a pan of vegetable oil I do a thick coating on the bottom of the pan for reference. Also grab another pan and add your broccolini and mushrooms along with 1/4 cup water and cover letting them steam. When the water evaporates add in 1 tbsp of soy sauce and let simmer.

When the vegetable oil is hot, Add in your tofu nuggets until crispy and then flip on each side until a golden brown color.

Mix in a cup of cilantro to your rice when done and add to a bowl, top with chopped cabbage, Avocado, Kimchi, Tofu Nuggets, sliced onion, broccolini, mushrooms, and pickled ginger.

I’m a huge fan of sauces so I use Trader Joe’s Spicy Sweet Chili Sauce along with a vegan sriracha aioli, which is just a mix of the mayo and sriracha.

Make sure you save room for seconds!