Vegan sushi bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 Beetroot, large
  • 1 Carrot
  • 1 Cucumber, small
  • 1 Pickled ginger, store bought or homemade
  • 1 handful Radishes
  • 1 Spring onion, small
  • 1 Turnip

• Refrigerated

  • 200 g Tofu, firm

• Condiments

  • 2 tbsp Maple syrup
  • 3 tsp Sriracha
  • 4 tbsp Tamari

• Baking & Spices

  • 2 tbsp Cornflour / cornstarch
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 2 tbsp Rice vinegar
  • 2 tsp Sesame oil

Found on lazycatkitchen.com

Description

Directions

• Cut up tofu into equal-size pieces and sprinkle lightly with cornflour (if frying).Heat up oil in a small pan. Fry tofu in hot oil until crispy and lightly coloured on both sides. Blot fried tofu on a piece of paper towel. (2nd OPTION: If you do not want to fry your tofu, you can bake it instead. Do not sprinkle it with cornflour/cornstarch but immerse it in the glaze for 5 minutes instead. Bake it in 180 º C / 360 º F over for about 30-40 minutes and drizzle with more glaze once baked.Mix all the dressing / glaze ingredients together and submerge fried (or baked) tofu pieces in it for 5-10 minutes. Keep the leftover mixture afterwards as it’ll double up as dressing too.Divide rice, all the veg and tofu between two bowls. Sprinkle with sesame seeds and finely sliced spring onion. Serve with pickled ginger and the leftover dressing.