“Exquisite Vegan Thai Tofu Scramble and Sticky Rice Bowl: A Delectable Mouthfeel Experience”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice 2 cups water 1 tbsp canola oil 1 block firm tofu (14 oz), drained and crumbled 1/2 tsp turmeric powder 1/2 tsp ground cumin Salt, to taste 1 cup diced bell peppers 1/2 cup thinly sliced scallions 1/4 cup chopped fresh cilantro 1 tbsp soy sauce 1 tbsp sriracha 2 tbsp lime juice 1/2 tsp sugar 1/2 cup crushed peanuts, for garnish

Instructions

1. Cook the jasmine rice according to package instructions and set aside. In a large skillet, heat the canola oil over medium heat. Add crumbled tofu, turmeric, cumin, and salt. Cook for 5 minutes until golden and heated through. Stir in bell peppers, scallions, and cilantro. Cook for another 2 minutes or until vegetables are tender crisp. In a small bowl, combine soy sauce, sriracha, lime juice, sugar, and 2 tablespoons of water. Pour the sauce over the tofu scramble, stirring well to coat. To serve, divide the cooked rice among four bowls. Top with the tofu scramble mixture and garnish with crushed peanuts.

Chef’s Insight

To achieve a vibrant flavor profile, add a pinch of sugar to balance the acidity of the lime juice in the sauce.

Notes

Be sure to use firm tofu for the best texture in this dish.