Crispy Tofu Bowls Recipe

. Before you get started, it’s important to press the tofu. This helps remove the excess water, which allows the tofu to become firmer, crispier, and better absorb the sweet chili sauce. Remove the tofu from the package and drain the water. Wrap the block of extra-firm tofu in a clean kitchen towel or paper towels. Place the tofu on a flat plate or cutting board. Place another flat plate or cutting board on top of the tofu. Add a heavy item on top, such as a cast iron pan or books. Let sit at room temperature for 15 to 30 minutes.

. In a small bowl, combine the soy sauce, rice vinegar, sweet chili sauce, ginger, and Sriracha. Set aside.

In a large bowl or Ziploc bag, add the tofu and cornstarch. Toss to evenly coat the tofu.

. In a large frying pan, add the coconut oil over medium-high heat. When the oil is hot, add the tofu and cook for 3 to 5 minutes on each side until golden brown.

Add the garlic and let cook for 1 minute until fragrant. Turn the heat down to medium-low and pour the marinade into the pan and evenly coat all the tofu pieces. Let cook for 2 to 3 minutes until the sauce bubbles and thickens slightly.

. To serve, add ½ cup to ¾ cups of warm jasmine rice to the bottom each bowl. Then divide the sweet chili tofu, shelled edamame, fresh mango, cucumber slices, sliced avocado, and shredded nappa cabbage or iceberg lettuce (if using) between the bowls. Garnish each bowl with the sliced green onions, sesame seeds, pickled ginger (if using), and sliced radish (if using). Enjoy!