From Earls' new vegan menu, this tasty vegan bowl will please even the meat eaters at the table

 

INGREDIENTS

  • 1 cup jasmine rice
  • 2 cups water
  • 1 cup button mushrooms
  • 1 tbsp oil
  • 16 oz medium-firm tofu
  • ½ cup cornstarch
  • 1 avocado
  • Pinch sesame salt
  • ¼ cup snap peas
  • 1 tbsp green onion
  • 2 tbsp crispy fried onion
  • 3 tbsp vegan mayonnaise

Zen Vinaigrette

  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • ½ tbsp minced garlic
  • 1 tsp Dijon mustard
  • 1 tsp Sriracha
  • 1 tsp vegetable oil

Garnish

  • white sesame seeds
  • bunch of cilantro
  • ¼ cup red cabbage
  • ¼ cup daikon radish
  • 1 small cucumber
  • 1 radish

Instructions

  1. Prepare rice by combining 1 cup of rice with 2 cups of water and bring to a boil. Once boiling, turn down to low heat and simmer for approximately 20 minutes or until water is absorbed and rice is tender.
  2. While rice is cooking, prepare the tofu. Drain tofu to rid the excess moisture. Place cornstarch in a shallow bowl and dredge tofu in cornstarch making sure the tofu is coated entirely. Place tofu in fryer or pan with hot vegetable oil for two minutes. Drain and season with salt. Set aside.
  3. Slice button mushrooms into bite-sized pieces and sauté in frying pan with oil of your choice until cooked. Set aside.
  4. Using a blender or food processor, blend 1½ tbsp vegan mayonnaise, lemon juice, soy sauce, minced garlic, Dijon mustard, sriracha and vegetable oil until smooth.
  5. Combine rice with sautéed button mushrooms, 2 tbsp crispy fried onions, ¼ cup cut snap peas, 1 tbsp chopped green onion and half of the Zen vinaigrette. Divide the rice between two bowls.
  6. Combine the other half of the Zen vinaigrette with remaining vegan mayonnaise.
  7. Cut the avocado in half, remove pit and shell. Place half the avocado over a section of the rice near the edge of the bowl and season with sesame salt, repeat with other bowl.
  8. Divide remaining ingredients and in a clockwise order place the sliced red cabbage, chopped daikon, sliced cucumber and crispy tofu onto rice.
  9. Garnish with chopped cilantro, a few dollops of Zen vinaigrette and toasted sesame seeds. Enjoy!

 Makes two servings.