Vegan Sushi Bowls with Crispy Tofu and Garlic Lime Edamame

<b>Ingredients</b>

for the tofu...

1 block extra firm tofu

2 tsp avocado oil (or other high heat safe oil)

2 tsp coconut aminos (somewhat similar to soy sauce. find it in the Asian isle or natural foods section of the supermarket)

2 tbsp potato starch

for the rice...

1 cup black pearl rice (if you use a different rice, alter water and cooking requirements according to package instructions))

2 cups water

½ tsp salt (or to taste)

1 tbsp raw cane sugar (or granulated sugar of choice)

2 tsp sesame infused rice vinegar (or any rice vinegar)

for the edamame...

2 cups frozen shelled edamame

1 cup water

½ tsp garlic granules

juice of 1/2 lime

flakey sea salt to taste

for the bowls...

1 avocado, sliced

4 tbsp sushi ginger

optional veggie add-ons...

1 cucumber

1 red bell pepper

1 cup broccoli sprouts

<b>Preparation</b>

Press the Tofu

Open the tofu package, and strain the water off.

Spread a clean towel over the counter. Then place the block of tofu (with the long, narrow side down) on the counter, and slice the block into two pieces.
Then flip the tofu block so it is positioned with the widest side on the counter.
Make four parallel cuts in each direction.
You should end up with 32 cubes total.

Spread the tofu cubes over the towel. Then cover the tofu with another towel (or the other half of the same towel), and place a large book on top of the tofu cubes. Set a timer, and let the tofu sit for 30 minutes.

Pre-heat the oven to 450 F.

Make the rice

Combine rice, water, and salt in a small pot over medium-high heat. Cover with a lid, and bring the water to a rolling boil.

When the water reaches a boil, reduce the heat. Allow the water to continue simmering for 30-40 minutes (At sea level, time will be closer to 30 minutes. At 6000 ft, time will be nearer 35 minutes. At 10,000 ft, time will be nearer to 40 minutes.).

Then, turn off the heat, and let the rice continue to steam for 10 minutes.

Bake the Tofu

After 30 minutes, place the tofu cubes in a bowl and toss them with oil and coconut aminos. Then toss with potato starch so that each cube is coated on all sides. The starch won't coat the cubes like flour or a bread crumb coating would. Don't worry, they will still crisp very well in the oven.

Spread the tofu cubes over a bare cookie sheet and bake for 20 minutes total. Flip after 10 minutes.

Finish making the sushi rice

When the rice is done cooking, toss it with the sugar, rice vinegar, and salt.

Assemble the bowls

Portion the rice, edamame, and tofu into 4 bowls. Add the sliced avocado, sushi ginger, and raw shredded or diced vegetables. Serve with fresh slices of lime and coconut aminos (or soy sauce if you prefer).

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Vegan Sushi Bowls with Crispy Tofu and Garlic Lime Edamame