Veggie Banh Mi Bowls with Crispy Tofu

Ingredients

• Tofu
• Two 14-ounce (420g) packages extra-firm tofu
• 1 tablespoon (15 ml) rice wine vinegar
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) sesame oil
• 2 teaspoons (10 ml) Sriracha
• ½ teaspoon garlic powder
• 2 tablespoon (18 g) cornstarch
• ¼ cup (60 ml) vegetable or canola oil
• Sriracha Mayonnaise
• ½ cup (110g) mayonnaise
• Juice of ½ lime
• 1 tablespoon (15 ml) Sriracha
• 1 garlic clove, minced
• Pinch of kosher salt, plus more as needed
• Assembly
• 3 cups (555g) cooked quinoa or brown rice
• Store-bought pickled vegetables (such as carrots, onion and daikon), for serving
• Coarsely chopped fresh cilantro, for serving
• Thinly sliced jalapeño, for serving
• Sesame seeds, for serving