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Crunchy Roll Bowls

Teriyaki tofu and sticky rice with edamame, cucumber, avocado, jalapeño, crunchy onions, and spicy mayo.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block extra firm tofu
  • 1 cup rice, uncooked
  • 2 cups frozen shelled edamame
  • 1 cucumber, finely diced
  • 1 avocado, cut into chunks or slices
  • 1 jalapeño, thinly sliced
  • 0.5 cup teriyaki or savory-sweet Asian-inspired sauce I used the store-bought Soy Vay brand – you could also make your own
  • 0.5 cup crunchy fried onions, crushed like the kind you put on green bean casserole from the store!
  • spicy mayo see notes
  • 1 tablespoon neutral oil for frying

Method
 

Preparation Steps
  1. Press the water out of the tofu.
  2. Cook rice according to package directions.
  3. Cook edamame according to package directions.
  4. Cut the tofu into cubes. Heat a little neutral oil over medium-high heat in a skillet. Add the tofu and fry until golden brown on all sides. Add about 1/4 to 1/3 cup of teriyaki sauce to the skillet, just enough to coat the tofu. Stir fry again until the sauce is caramelized and the tofu is nicely coated.
  5. Assemble bowls with cooked rice, teriyaki tofu, a drizzle of extra teriyaki sauce, edamame, diced cucumber, sliced jalapeño, crushed crunchy onions, and a dollop of spicy mayo.

Notes

For spicy mayo, you can mix mayonnaise with sriracha or chili garlic sauce to your desired spice level.