Crunchy Roll Bowls
4 servings
Crispy pan-fried tofu over rice with edamame, fresh vegetables, and crunchy fried onions in a teriyaki bowl.
| prepPress water out of tofu | |||
| 200 g rice, uncooked | Cook rice according to package directions | Assemble bowls with rice, tofu, edamame, cucumber, avocado, jalapeño, onions & mayo | |
| 300 g frozen shelled edamame | Cook edamame according to package directions | ||
| 1 block extra firm tofu | Cut tofu into cubes, fry in oil over medium-high heat until golden | Add sauce, stir fry until golden brown | |
| swish of neutral oil | |||
| 1/4 to 1/3 cup / 60–80 ml teriyaki or savory-sweet Asian-inspired sauce | |||
| 1 cucumber, finely diced | |||
| 1 avocado, cut into chunks or slices | |||
| 1 jalapeño, thinly sliced | |||
| 50 g crunchy fried onions, crushed | |||
| spicy mayo | |||
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