# Ingredient List:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil
→ Pickled Vegetables
06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - ½ cucumber, thinly sliced
09 - ½ cup rice vinegar
10 - 1 tablespoon sugar
11 - ½ teaspoon salt
→ Rice and Base
12 - 2 cups cooked jasmine rice
→ Sriracha Mayo
13 - ¼ cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha
15 - 1 teaspoon lime juice
→ Garnishes
16 - ½ cup fresh cilantro leaves
17 - 1 jalapeño, thinly sliced
18 - 3 scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges for serving
# Directions:
01 - In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add julienned carrot, daikon radish, and sliced cucumber. Toss to coat evenly and set aside to pickle for at least 15 minutes, stirring occasionally.
02 - Pat tofu cubes thoroughly dry with paper towels. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss vigorously to coat evenly.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, approximately 10 to 12 minutes. Transfer to a plate.
04 - Prepare jasmine rice according to package directions if not already cooked. Fluff with a fork before serving.
05 - In a small bowl, combine vegan mayonnaise, sriracha to taste, and lime juice. Whisk until smooth and well incorporated.
06 - Divide cooked jasmine rice among serving bowls. Top each with drained pickled vegetables, crispy tofu cubes, and garnishes including cilantro, jalapeño slices, scallions, and sesame seeds. Drizzle with sriracha mayo and serve with lime wedges.
