Food Truck Tofu Rice Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2 bowls
  • 2 cups cooked jasmine rice
  • (1) 14-oz block organic extra firm fresh tofu, drained and cubed
  • 3 tbs cornstarch, divided
  • 3 tbs coconut oil, divided
  • ½ tbs sesame oil
  • ½ tbs rice vinegar
  • 1.5 tbs soy sauce
  • Crushed red pepper flakes, to taste
  • ½ tbs fresh grated ginger
  • ½ tbs fresh minced garlic
  • 1.5 tbs brown sugar
  • 1 tbs water
  • ½ Cucumber, washed and sliced
  • Red Cabbage, washed drained and sliced
  • Pickled Carrots and Daikon (purchase from a local market or make your own)
  • Cilantro
  • Sriracha Mayonnaise
  • Cilantro Cream Sauce
  1. Prepare two cups of jasmine rice and set aside.
  2. Drain/press tofu according to directions above. After about an hour, slice tofu into 1.5” cubes and coat in 1 tbs of cornstarch.
  3. Whisk together (or put into a food processor) remaining cornstarch, sesame oil, and next seven ingredients (rice vinegar through water) to make sauce. Set aside or refrigerate.
  4. Add 2 tbs coconut oil to skillet over medium/medium-high heat. Once heated, add cubed tofu and cook for 3-5 minutes, turning cubes several times throughout.
  5. Add a few spoonsful of your prepared sauce to the skillet, toss the cubes to coat, and cook for 2-3 additional minutes. Reserve extra sauce for tomorrow night! Remove tofu from skillet and set aside.
  6. Add remaining 1 tbs coconut oil to skillet and heat again over medium/medium-high. Add cabbage and cook/stir fry 2-3 minutes or until tender. Remove and set aside.
  7. Dividing ingredients in half, fill each bowl starting with rice and adding tofu, cucumber, cabbage, pickled carrots and daikon and cilantro. Drizzle with Sriracha mayo and cilantro cream sauce.
Recipe by Model Behaviors at