Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy - alive magazine

Ingredients

• 1 - 12 oz (340 g) package extra-firm sprouted tofu, pressed, cut into 1 inch (2.5 cm) pieces, and patted dry
• 4 cups (1 L) torn cremini mushrooms
• 10 baby bok choy, sliced
• 12 frozen vegan potstickers (optional)
• 2 Tbsp (30 mL) low-sodium, gluten-free tamari
• 1 Tbsp (15 mL) avocado oil or olive oil
• 1 Tbsp (15 mL) toasted sesame oil
• 1 Tbsp (15 mL) rice vinegar
• 1 Tbsp (15 mL) maple syrup
• 2 tsp (10 mL) grated fresh ginger
• 1 garlic clove, grated
• 1/2 cup (125 mL) tahini
• 1/3 cup (80 mL) water, more as needed
• 2 Tbsp (30 mL) lime juice
• 1 tsp (5 mL) sriracha, more to taste (optional)
• 3 cups (750 mL) cooked riced cauliflower or cooked grain of choice
• 1 Tbsp (15 mL) toasted sesame seeds