# What you need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon vegetable oil
→ Pickled Vegetables
06 - 1 medium carrot, julienned
07 - 1 small daikon radish, julienned
08 - ½ cucumber, thinly sliced
09 - ½ cup rice vinegar
10 - 1 tablespoon sugar
11 - ½ teaspoon salt
→ Rice
12 - 2 cups cooked jasmine rice
→ Sriracha Mayo
13 - ¼ cup vegan mayonnaise
14 - 1 to 2 tablespoons sriracha
15 - 1 teaspoon lime juice
→ Garnishes
16 - ½ cup fresh cilantro leaves
17 - 1 jalapeño, thinly sliced
18 - 1 small handful scallions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Lime wedges
# How to make it:
01 - In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add julienned carrot, daikon radish, and sliced cucumber. Toss to coat and set aside to pickle, stirring occasionally.
02 - Pat tofu cubes dry thoroughly. In a large bowl, toss tofu with soy sauce, then sprinkle with cornstarch and toss to coat evenly.
03 - Heat sesame oil and vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer. Cook, turning occasionally, until golden and crispy on all sides, approximately 10 to 12 minutes. Remove from heat.
04 - Cook jasmine rice according to package instructions if not already prepared.
05 - Mix vegan mayonnaise, sriracha, and lime juice in a small bowl until well combined.
06 - Divide cooked jasmine rice among serving bowls. Top with drained pickled vegetables, crispy tofu, fresh cilantro, jalapeño slices, scallions, and toasted sesame seeds. Drizzle with sriracha mayo and serve with lime wedges.
