Sriracha Tofu Bowl With Avocado Cucumber Salad by Plantbasedava

Ingredients

• 400g (14 oz) firm tofu, pressed and broken into cubes
• 2 tbsp soy sauce (for tofu coating)
• 1 tbsp avocado oil
• 2 tbsp cornstarch
• 3 tbsp sriracha
• 2 tbsp soy sauce (for sauce)
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1 tbsp maple syrup
• 1 medium cucumber, diced
• 1 ripe avocado, diced
• 3 green onions, sliced (divided)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp rice wine vinegar
• 1 tsp gochujang oil
• 2 cups cooked white rice
• 1/2 cup plain yogurt
• 1 tsp sriracha (for yogurt)
• 1 tsp sesame seeds, to garnish

Instructions

1. Preheat oven to 200°C (400°F) or preheat air fryer to 190°C (375°F). Press tofu dry, then break into rough 2–3 cm cubes.
2. Toss tofu cubes with 2 tbsp soy sauce, 1 tbsp avocado oil, and 2 tbsp cornstarch until evenly coated.
3. Bake on a lined tray for 20–25 minutes, flipping halfway, until golden and crispy on the outside but still soft inside. For air fryer, cook 15–18 minutes, shaking halfway.
4. While tofu cooks, whisk together sriracha, 2 tbsp soy sauce, sesame oil, garlic powder, and maple syrup in a small bowl.
5. Pour sauce into a small pan over medium heat and simmer for 2–3 minutes until slightly thickened. Add crispy tofu and toss to coat, cooking 1–2 more minutes until glazed.
6. In a bowl, combine diced cucumber, avocado, half the green onions, cilantro, rice wine vinegar, and gochujang oil. Toss gently to combine.
7. Stir together plain yogurt and 1 tsp sriracha to make the sriracha yogurt.
8. Divide cooked white rice between bowls. Top with glazed tofu, avocado cucumber salad, remaining green onions, sesame seeds, and a drizzle of sriracha yogurt.