Bang Bang Tofu Bowl + Tacos

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Ingredients

• Firm or Extra Firm Tofu
• Soy Sauce
• Olive Oil
• Corn Starch
• White Pepper
• Crushed Red Pepper
• Vegan Mayo
• Sriracha
• Rice Vinegar
• Sweet Chili Sauce
• Green Onions
• Cabbage
• Optional: Corn Tortillas, Rice

Steps

1. Set oven to 400ºF
2. Press tofu and then cut into bite-sized cubes
3. Whisk together tofu seasoning: 1 Tbsp soy sauce + 1 Tbsp olive oil + 1 Tbsp cornstarch + 1 tsp white pepper
4. Toss the tofu in the seasoning mix and then place onto a baking sheet lined with parchment paper. Bake at 400ºF for 25 minutes
5. Whisk together sauce ingredients: 1/4 c vegan mayo + 2 Tbsp sriracha + 1 Tbsp rice vinegar + 2 Tbsp sweet chili sauce
6. Toss together 2 Tbsp sauce with 2 c shredded cabbage
7. Reserve 1-2 Tbsp sauce to layer over final dish
8. Toss the baked tofu in the rest of the sauce and 1 tsp crushed red pepper flakes
9. Serve tofu over the cabbage and garnish with 2 Tbsp chopped green onion — this mix can also be served over warmed corn tortillas topped with avocado, jalapeño, and bang bang sauce drizzle or over a bed of warm cooked rice

TIPS

Chopsticks are best to handle tofu – with coating in seasoning, tossing into sauce, and eating. Chopsticks also perfectly toss cabbage in the sauce.

Corn tortillas should be warmed to prevent cracking/splitting – simply place the corn tortillas into the oven once tofu is done (oven can even be turned off) and allow to warm for about 3 minutes. If the tortillas are dry, pat a couple drops of water onto both sides prior to placing in the oven.

If serving as tacos, additional toppings such as chopped avocado and sliced jalapeños would go well with this.

If serving on rice, cook rice as the tofu bakes and they will be done at the same time. 1 c rinsed rice + 2 1/2 c water, bring to boil on stove then reduce to simmer and cover – cook for 20-25 minutes (check at 15 mins and then every 3 minutes thereafter)