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Crunchy Roll Bowls

Crunchy Roll Bowls are a Japanese-inspired vegetarian meal with crispy tofu coated in teriyaki sauce, served over sticky rice with edamame, cucumber, avocado, jalapeño, and crunchy onions, topped with spicy mayo.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese-Inspired
Calories: 480
Ingredients Equipment Method Notes

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
  • swish of neutral oil
  • 1/2 cup teriyaki or savory-sweet Asian-inspired sauce
  • 1/2 cup crunchy fried onions, crushed
  • spicy mayo

Equipment

  • Tofu press
  • Small Saucepan
  • Large Skillet

Method
 

  1. Press the water out of the tofu using a tofu press or by wrapping in paper towels and placing a weight on top.
  2. Cook rice according to package directions until tender and sticky.
  3. Cook edamame according to package directions and set aside.
  4. Cut the tofu into cubes. Heat a swish of neutral oil in a large skillet over medium-high heat. Add tofu and fry until golden brown on all sides.
  5. Add 1/4 to 1/3 cup of teriyaki sauce to the tofu and stir fry again until well coated and slightly caramelized.
  6. Assemble bowls with rice, tofu, additional teriyaki sauce, edamame, cucumber, avocado, jalapeño, crushed crunchy onions, and spicy mayo. Serve immediately.

Notes

For spicy mayo, mix 2-3 tablespoons sriracha with 1/4-1/2 cup mayo, adjusting ratios to taste. Use a tofu press for best texture, and make sure to pat tofu very dry before cooking for maximum crispiness. You can swap tofu for shrimp or chicken for a protein variation.