¼tspchili garlic sauceor ½ tsp sriracha + ½ clove garlic
The juice + zest of 1 lime
1cupchopped pineapple180 g
Juice of 1 lime
½cupsliced cucumber120 g
2cupscooked rice390 g, white or brown
To serve: ½ red fresno chili*, lime, chives, sesame seeds
Dry Tofu: Cut tofu into ½ inch thick slabs and set on paper towels. Cover with a few more paper towels and set a heavy plate on top to press out excess moisture.
Flavor Tofu: Meanwhile, whisk remaining “Tofu” ingredients to create a marinade. Taste and adjust to your level of spiciness. Dice tofu into ½ inch cubes (the smaller they are, the more flavor they absorb). Gently combine tofu with marinade and set in refrigerator until everything else is ready.
Prep Fillings: Cook rice and prepare “Bowls” ingredients. Drizzle the juice of 1 lime onto avocado slices to keep them from browning.
Assemble: Spoon rice into 2 or 3 serving bowls. Evenly top with pineapple, avocado, cucumber, carrot, and marinated tofu. Drizzle with remaining marinade and garnish with sliced chili pepper, a slice of lime, chopped chives, and/or sesame seeds.