Tofu and Veggie Bowl

This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!

Citrus Sauce

• 3 tbsp rice vinegar
• 2 tbsp miran
• 3 tbsp soy sauce
• 1 tsp ground ginger
• 1 tbsp lime juice
• Zest of one orange

Combine in a jar and shake. Set aside.

• 3 c cooked rice
• 1/4 c mirin
• 3 tbsp rice vinegar
• 28 oz firm tofu, cut into thin slices
• Salt and pepper
• 3/4 c cornstarch
• 1/4 c cornmeal
• 2 tbsp vegetable oil
• 6 radishes, sliced thin
• 1 avocado, sliced thin
• 2 c shredded carrot
• 1 English cucumber sliced thin
• 8 scallions sliced thin

Drizzle hot rice with miran and rice vinegar set aside.

Combine cornstarch, cornmeal and salt and pepper in a bowl. Dredge tofu strips in the mixture and set aside.

Heat 1 tbsp oil over medium heat and cook tofu until crispy on all sides. Repeat.

Divide rice among bowls, divide veggies and top with tofu, drizzling with the citrus sauce.

Serves 4 – 6