Recipe Vortex

1/4 tamari, coconut aminos or soy sauce

1 tbsp lime juice

1/2 tbsp sambal oelek or gochujang

1 tsp sesame oil

2 cloves garlic, smashed and finely chopped or finely grated

1 inch piece ginger, peeled and grated

1/3 sweet onion, julienned

14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes

1/2 cucumber, sliced or spiraled

3 radishes, sliced

1/2 cup purple cabbage, shredded

1 avocado, diced

1 tbsp sesame seeds, toasted or black

2 scallions, white and green parts, sliced thinly

lime wedges

1/3 cup cilantro, roughly chopped

1 1/2 cups cooked rice (brown, black or cilantro lime rice) or quinoa

vegetable broth (instead of water for the rice)

Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.

In a medium bowl, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.

Prep the remaining ingredients and assemble your bowls.