Crunchy Roll Bowls

By Lindsay Ostrom · pinchofyum.com

Rice bowls with crispy pan-fried tofu, edamame, fresh vegetables, and crunchy fried onion topping.

prepPress water from tofu
1 block extra firm tofu	Cut tofu into cubes	Fry tofu in oil over medium-high heat until golden	Add sauce, stir-fry until golden brown	Assemble bowls with rice, tofu, edamame, cucumber, jalapeño, onions & mayo
1 cup / 200 g rice, uncooked	Cook rice according to package directions
2 cups / 300 g frozen shelled edamame	Cook edamame according to package directions
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeño, thinly sliced
neutral oil
1/4 to 1/3 cup / 60–80 ml teriyaki or savory-sweet Asian-inspired sauce
1/2 cup / 30 g crunchy fried onions, crushed

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