Crispy Tofu Bowls - U.S. Soy

Ingredients

• 3 tablespoons soybean oil (vegetable oil), divided
• 1 package extra-firm tofu, drained and pressed
• 2 medium or 1 large red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/4 cup low-sodium soy sauce
• 3 tablespoons gochujang paste
• 1 teaspoon freshly grated ginger
• 2 tablespoons maple syrup or honey
• 1 tablespoon tahini
• 4 persian cucumbers, thinly sliced
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 2 cups cooked rice, for serving
• Sliced Scallions, chopped cilantro and toasted sesame seeds, for serving