Maple Sriracha Tofu and Edamame Bowls

Serves: 3

Ingredients

• 450g extra firm tofu
• 3 tbsp sriracha
• 3 tbsp maple syrup
• 3 tbsp soy sauce 
• 1 tbsp rice wine vinegar
• 1.5 cups cooked brown rice 
• 1 cup shelled edamame, cooked
• 1 avocado, diced
• 1 Tbsp extra virgin olive oil 
• ¼ red cabbage, thinly sliced
• 1 red onion, diced 
• 2 cucumbers, thinly sliced
• 2 tbsp sesame seeds

Method

1. Cut tofu into 2cm cubes and place into a container and top with sriracha, maple, soy & rice wine.
2. Put lid on and shake to coat tofu, then set aside.
3. Heat olive oil in a pan and fry cabbage and onion over medium heat for 7 minutes or until cooked. Remove from pan and place into a large salad bowl. Then cook marinated tofu for 5 minutes.
4. Place cooked tofu into a into salad bowl with cabbage and remaining ingredients. Toss to combine and enjoy.

Recipe and image kindly provided by Rebecca Gawthorne of @nourish_naturally.