Vietnamese Tofu Bowl

Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.

Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler. Thinly slice the radishes. Thinly slice the jalapeño. In a small saucepan, combine the turbinado sugar, rice vinegar, and ⅔ cup water. Bring to a boil, and add the carrot noodles, sliced radishes, and as much sliced jalapeño as you’d like. Transfer everything to a large, heat-safe bowl, and place in the refrigerator to cool.

Drain the tofu and cut each block into 6 triangles. Wrap the slices in paper towels and press to drain the excess water. Add the potato starch to a plate and season with a pinch of salt. In a small bowl, mix just 2 packets of Sriracha, Vegenaise, and 1 tsp water.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Toss the tofu in the potato starch and shake off the excess. Once the oil is hot, carefully lay the tofu into the skillet and cook until crispy, about 3 to 4 minutes per side. Transfer the crispy tofu to a plate and sprinkle with salt.

Pick the cilantro leaves from their stems. Drain the liquid from the quick pickles. Divide the Roma greens between large bowls. Top with quinoa speckled rice, crispy tofu, quick pickles, and cilantro. Drizzle the Vietnamese tofu bowls with Sriracha aioli and serve with remaining Sriracha for an extra spicy kick. Dig in!