Quick Pickles
2 carrots, peeled and julienned
1 cup radishes, julienned
1 jalapeno pepper, sliced
1/2 cup water
1/2 cup vinegar
1 tbsp salt
1 tsp sugar

Tofu Marinade
1 tbsp fish sauce
1/4 cup rice vinegar
1/2 tsp lime juice
1 tsp sugar
1 garlic clove, minced

Spicy Mayo
1/3 cup mayo
1 tbsp sriracha
1 tsp lime juice
1/8 tsp fish sauce

14 oz extra-firm tofu, drained and pressed
1 cup quinoa, rice or cauliflower rice
1 cucumber, peeled and sliced
2 tbsp chopped cilantro
1/4 cup peanuts, chopped
Soy sauce & extra lime for garnish

Instructions

Start the quick pickles. Put the veggies into a pint sized jar. In a small saucepan, bring the water, vinegar, salt and sugar to a boil, stirring until dissolved. Pour the liquid over the veggies, leaving 1/2 inch space at the top. Gently tap the jar to remove any air bubbles and seal. Cool jar for at least 48 hours before using.

Marinate the Tofu. In a medium bowl, whisk together fish sauce, rice vinegar, lime juice, sugar & garlic until combine. Slice the tofu into cubes or strips and marinate.

Put the spicy mayo together whisking all ingredients until smooth and creamy.

Cut the tofu into eight even rectangle slices. Add to marinade and let sit in the fridge for 30 minutes. Preheat oven to 400 degrees F. Line the backing sheet with a silpat. Place marinaded tofu onto baking sheet and bake for 30 minutes, flipping over halfway through.

Meanwhile, cook your grains. The original recipe calls for you to fry the baked tofu slices for 3 – 5 minutes on each side until golden browned. I am going to try to convect bake to see if that does the same thing.

To put the bowls together. Start by dividing the grains in the bottom of the bowls. Top with tofu, pickled veggies, cilantro, peanuts and cucumber. Squeeze lime juice over the top and splash a little soy sauce with a drizzle of the spicy mayo over the top. Enjoy!