Press the tofu: Slice into cubes and press using a towel or tofu press for 15–30 minutes. Read more on how to press tofu here. 1 pack
Marinate: Mix tamari, sesame oil, and spices in a bowl. Toss tofu and let sit for an hour or if short on time, at least 10-15 minuites.
2 tablespoons tamari, 1 teaspoon garlic powder, 2 teaspoon sesame oil toasted, 1 teaspoon onion powder
Bake the tofu: Arrange on parchment and bake at 400°F for 25 minutes, flipping halfway.
Shake the dressing: Add all sauce ingredients to a jar and shake until smooth.
2 teaspoons sesame oil, 2 tablespoons tamari, 1 tablespoon creamy pure peanut butter, 1 teaspoon apple cider vinegar, 1 tablespoon water, 1 teaspoon agave syrup, 2 teaspoon garlic minced, 1 teaspoon ginger, chili flakes pinch
Prep your bowl ingredients: Slice veggies, warm up corn and edamame, cook or reheat rice.
1 small cucumbers, 2 small radishes, 1 cup Lettuce mix, 1 tablespoon Cilantro, ½ cup Lime cilantro rice, ¼ cup Edamame, 2 tablespoon Roasted frozen corn, Red pepper flakes
Assemble the bowls: Add rice and greens, then top with tofu, veggies, edamame, and corn.
Drizzle with sauce: Or toss the tofu in the sauce for more flavor.
