Crispy Tofu & Avocado Rice Bowls with Lime Drizzle
Ingredients
- 14 ouncesextra-firm tofu
- 2avocado
- 2 cupscooked rice (white, brown, or jasmine)
- 3 tablespoonolive oil
- 2lime
- 2 tablespoonsoy sauce
- 2 clovesgarlic
- ·cilantro
- 1 mediumcucumber
- 4radishes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 tablespoonsesame seeds (optional)
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 1 medium cucumber into thin rounds or batons.
- 03
Thinly slice 4 radishes.
- 04
Roughly chop a small handful of fresh cilantro.
Method
- 01
Pat the tofu dry with paper towels, then cut into 3/4-inch cubes.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add tofu cubes, season with salt and pepper, and cook 8–10 minutes, stirring occasionally, until golden and crispy on multiple sides.
- 03
Meanwhile, warm the cooked rice in a small pot or microwave.
- 04
Halve the avocados, remove the pit, and slice the flesh into thin wedges.
- 05
Divide warm rice among bowls. Top each with crispy tofu, avocado slices, cucumber, and radishes.
- 06
Whisk together 1 tablespoon olive oil, soy sauce, juice from both limes, and minced garlic. Drizzle over bowls.
- 07
Garnish with fresh cilantro and sesame seeds if using. Serve immediately.
Spice Tips
For warmth, add a pinch of cayenne or red pepper flakes to the lime dressing. A touch of sesame oil (1 teaspoon) stirred into the dressing adds richness. Fresh ginger (1 teaspoon minced) brightens the flavors.
Prep and cook rice ahead or use leftover rice to save time. Tofu can be marinated in soy sauce and garlic for 30 minutes before cooking for deeper flavor. Assemble bowls just before serving so avocado stays bright.