Crispy Ginger-Garlic Rice Bowl with Marinated Tofu

Ingredients

• 14 oz firm tofu, pressed and cubed
• 1 cup jasmine rice
• 3 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp avocado oil
• 1/2 cucumber, thinly sliced
• 1 tbsp honey
• 1 tbsp cornstarch substitute: ground flaxseed
• 2 scallions, sliced(optional)
• 2 tbsp toasted pumpkin seeds(optional)

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Toss cucumber with 1 tbsp rice vinegar and a pinch of salt; set aside to quick-pickle.

3. 3

   Whisk coconut aminos, remaining rice vinegar, ginger, garlic, and honey in a small bowl.

4. 4

   Pat tofu cubes dry, dust lightly with ground flaxseed, and pan-fry in avocado oil over medium-high heat until golden on all sides, about 8 minutes.

5. 5

   Pour the sauce over the tofu and simmer 2 minutes until glossy and coated.

6. 6

   Serve tofu over rice with pickled cucumber, scallions, and toasted pumpkin seeds.