====== Rice Bowl with Tofu, Peas, and Radish ====== 

Tags: [[vegetarian]] - [[dinner]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dinner]] \\ 
Active Time: 45 minutes\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Easy and delicious weeknight rice bowl.

====Source====
Mealime

====Ingredients====

Dressing:
  *Shallot: 1
  *Vegetable oil: 1/2 tbsp

  *Soy sauce: 4 tbsp
  *Lime: 1
  *Brown sugar: 2 tsp
  *Red pepper flakes: 1 tsp

Other:

  *Extra firm tofu: 24 oz

  *Jasmine rice: 1 cup

  *Salt: to taste

  *Lime: 1
  *Soy sauce: 4 tbsp
  *Chili-garlic sauce: 2 tbsp
  *Brown sugar: 2 tbsp
  *Cornstarch: 1 tbsp

  *Sugar snap peas: 8 oz

  *Radish: 1 bunch

  *Avocado: 1

  *Mint: 1 small package

  *Cashews: 1/2 cup

  *Vegetable oil: 2 tbsp


====Notes====
  *Note
  *Note

====Instructions====
  -Cook shallot in a little bit of oil in a skillet. Combine with other dressing ingredients (using juice from lime) and set aside.
  -Cut tofu in half on the long side. Sandwich between paper towels and weigh down with a heavy baking sheet and cast iron on top to squeeze out the water. Let drain for 10 minutes, then change out the paper towels and repeat for another 5-10 minutes.
  -Rinse and drain rice. Add to boiling water with salt to taste. Cover and reduce heat to low. Cook for 12 minutes or until done. Set aside.
  -Combine soy sauce, 2 tbsp water, chili-garlic sauce, brown sugar, cornstarch, and lime juice (from 1 lime) in bowl.
  -Slice snap peas in half and set aside.
  -Slice radishes into thin circles and set aside.
  -Slice avocado into thin slices and set aside.
  -Roughly chop mint leaves and set aside.
  -Roughly chop cashews and set aside.
  -Add oil to a skillet. Add tofu and cook, stirring occasionally, until golden brown. Add reserved sauce (not the dressing - the bowl without the shallot) and cook until sauce thickens, about 1 minute
  -To serve, divide rice between bowls. Top with tofu, vegetables, cashew, mint, and dressing.

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