Vegetarian Indonesian Brunch: Creamy Avocado Rice Bowl with Crispy Tofu

Allergens

Soy (in soy sauce and tamari) - Wheat (in some soy sauces)

Ingredients

• 1 cup jasmine rice, uncooked
• 2 cups water
• 1 ripe avocado
• 1 tablespoon soy sauce (or tamari for gluten
• free)
• 1 tablespoon lime juice
• 1 teaspoon sambal oelek (Indonesian chili paste, adjust to taste)
• 8 oz extra
• firm tofu, drained and pressed
• 2 tablespoons cornstarch
• 1/4 cup vegetable oil
• 1 small red onion, thinly sliced
• 1 medium carrot, julienned
• 1 small cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• Salt and pepper, to taste

Instructions

1. Cook the jasmine rice according to package instructions or using a rice cooker. Set aside.
2. In a small bowl, mash the avocado, soy sauce, lime juice, and sambal oelek until smooth. Season with salt and pepper to taste. Set aside.
3. Slice the tofu into 1/2 inch thick slabs. Cut each slab into triangles. In a shallow dish, mix cornstarch with water to create a batter. Add the tofu pieces and toss to coat.
4. Heat 2 tablespoons of vegetable oil in a non stick frying pan over medium heat. Carefully add the coated tofu and cook until golden brown and crispy on both sides, about 3 4 minutes per side. Transfer the cooked tofu to a paper towel lined plate.
5. Assemble the rice bowls by dividing the cooked jasmine rice among two bowls. Top with the avocado sauce, crispy tofu, sliced red onion, julienned carrot, and cucumber slices. Garnish with fresh cilantro leaves.
6. Serve immediately and enjoy!

Chef’s Insight

The key to a great avocado rice bowl is using ripe, creamy avocados and crispy, golden tofu. Don't be afraid to adjust the sambal oelek to your desired spice level!

Notes

Feel free to adjust the amount of sambal oelek according to your desired spice level.