Bang Bang Tofu Bowls

Name: Bang Bang Tofu Bowls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 (14-ounce) block extra-firm tofu; 2 tablespoons low-sodium soy sauce or tamari; 2 tablespoons cornstarch; 1 tablespoon plus 4 teaspoons neutral oil, (such as avocado, canola, or grapeseed, divided); 3¼ teaspoons kosher salt, (divided); 2 Persian cucumbers, (thinly sliced); 1 cup shredded carrots; 4 tablespoons unseasoned rice vinegar, (divided); 5½ teaspoons granulated sugar, (divided); 2 cups sushi rice, short grain white rice, or medium grain white rice, (rinsed); 1 cup fresh or frozen shelled edamame; 1/4 cup plain Greek yogurt; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha; 1 small ripe avocado, (diced); Toasted sesame seeds and/or crumbled nori sheets, (for serving (optional))

who said tofu was boring?

I’ve pretty much made it my mission in life to convince you that tofu isn’t bland or boring, and this rice bowl is all the proof you need. I’ve transformed a block of extra-firm tofu into an umami-packed protein source by tossing it with soy sauce, cornstarch, oil, and salt. It gets super crispy in the oven (no frying necessary!) before being drizzled with a simple three-ingredient bang bang sauce for an extra burst of flavor. …