Vietnamese-Style Tofu Bowl

Combine the bamboo rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all water is absorbed and the rice is tender, about 14 to 16 minutes. Remove from heat, and let stand for 10 minutes before fluffing rice with a fork.

Peel the carrot and then continue to peel lengthwise to create “noodles.” Thinly slice the jalapeño.

Add the turbinado sugar, rice vinegar, and ⅔ cup water to another small saucepan and bring to boil. Add the carrot, shredded daikon radish, and as much of the jalapeño as you’d like. Turn off the heat and move the saucepan to a cool spot on the stovetop.

Add the potato starch to a plate along with a pinch of salt. In a small bowl, mix together the Follow Your Heart® Vegenaise® and as much of the sriracha as you’d like. Drain the Wildwood® tofu and cut into 6 triangles (rectangular slices will also work). Wrap the slices in paper towels and press to drain the excess water.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Toss the sliced tofu in the potato starch and shake off any excess. Once the oil is hot, carefully lay the tofu into the skillet, and cook until crispy and lightly golden, about 3 minutes per side. Transfer tofu to a plate and sprinkle with salt.

Pick the cilantro leaves and tender stems. Drain the liquid from the pickled vegetables. Divide the spring mix between large bowls. Top with bamboo rice, crispy tofu, pickled vegetables, and cilantro. Drizzle the Vietnamese tofu bowls with sriracha aioli and serve with any remaining sriracha for an extra, spicy kick. Dig in!