Drain the tofu and place it on its side, cut in half down the long side. Press the tofu for 10 mins - 1 hour (the longer the better). Once pressed, dice the tofu into 1/2 inch cubes.
In a medium bowl or shallow dish, combine soy sauce, rice vinegar/lime juice, sriracha, sesame oil, garlic, ginger, and sweet onions. Toss in tofu and let marinate for 10 mins - 1 hour (the longer the better for this, too!).
Cook the rice.
In a small saucepan, combine soy sauce, white sugar and rice vinegar. Turn on heat to medium and whisk. Once boiling, lower heat and simmer for 10-20 mins. Let cool.
Combine chipotle mayo with milk to dilute so that it can be drizzled over the dish.
Assemble your bowl:
Tofu (I like the tofu cold/uncooked but you can also fry it or bake it first)
Cucumber, radish, avocado, mango, green onion and crispy onions
Drizzle chipotle mayo and eel sauce over the dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2485g)|
|Recipe Makes: 1|
|Calories from Fat: 77 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 125.8mg||4 %|
|Potassium 9843.5mg||259 %|
|Total Carbohydrate 103.1g||30 %|
|Dietary Fiber 30.3g||121 %|
|Sugars, other 72.8g|
|Protein 50.5g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 578
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