How to cook tofu right & a Sriracha Miso tofu bowl - Laura Thomas, PhD | Registered Nutritionist | W

Ingredients

• 1 block Cauldron organic tofu (preferably)*
• 2T Sriracha (the one with the rooster NOT the duck!)*
• 1T rice vinegar*
• 2T maple syrup
• 1T Clearspring Hatcho Miso
• 3/4 Cup almond butter (I make my own, but also check out Pip & Nut)
• 2 cloves garlic
• 1T tamari or soy sauce
• Juice of 1 lime
• Maple syrup to taste
• Bok choi
• Baby spinach
• Steamed broccolini (cook in tamari and rice vinegar, so good!)
• Quick pickled carrot/cuke (just add salt and rice vinegar and let sit for 1/2 hour)
• Avocado
• Bean Sprouts
• Bell pepper
• Julienned sweet potato
• Mushrooms
• Basil and lime wedges to garnish
• Cooked and cooled rice noodles (enough for 3-4 people)