Cooked Jasmine rice
Sesame ginger firm tofu
2 Eggs, whisked
1 cup Panko crumbs
2 TBSP Sriracha
1/4 cup Mayo
1/4 cup Soy sauce
2 TBSP Sugar
1 TBSP Rice vinegar
Preheat over to 375
Step 1: Cut tofu into cubes. Pour eggs onto a plate and put panko crumbs on separate plate. Cover the tofu cubes in egg then transfer to Panko crumbs. Cover in crumbs. Place on coated baking sheet. Bake for 15 minutes, flip the cubes and bake for another 10-15 minutes until crispy.
Step 2: Mix soy sauce, sugar, and rice vinegar in a sauce pan. Heat over medium heat to a slow boil, continuously whisking. Do not leave alone because it will very easily burn. Once a syrupy consistency, set aside.
Step 3: In a bowl, mix together sriracha and mayo together. Set aside.
Step 4: Cut Cucumber into long slices, similar to the pre-shredded carrots. Cut avocado into slices.
Step 5: Put desired amount of rice in your bowl. Add vegetables and tofu then drizzle with soy sauce syrup. I served the sriracha mayo on the side, but you could put that right on top as well!