Leftover Tofu Rice Bowl
- ½ cups cooked rice
- 4 oz. firm tofu (about ¼ of a package)
- 1 Tbsp. Yondu
- 1 Tbsp. sesame oil
- 2 scallions
- 1 fresh red chili
- 1 avocado, sliced
- Kimchi
- 1 tsp black/white sesame seeds
- 10 crispy seaweed sheets
- 1 ice cube
Method
1. In a bowl, mash tofu with a fork and add rice.
2. Place an ice cube on top and cover with parchment paper. Heat in microwave for 2 mins, then remove the paper.
3. Drizzle Yondu and sesame oil over the rice and stir.
4. Use scissors to slice scallions and chili over the rice.
5. Add avocado, kimchi, and a sprinkling of sesame seeds.
6. Use seaweed sheets to scoop bite-size portions of rice!
