Crispy Tofu Rice Bowl - JFC International

Ingredients

• 3 cups cooked Dynasty Jasmine Brown Rice
• 2 tablespoons Nishiki Rice Vinegar
• 1 tablespoon cane sugar
• 1 teaspoon sea salt
• 1 block extra-firm tofu, 14 to 16 ounces
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper
• 2 avocados, sliced
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 2 Persian cucumbers, thinly sliced
• 2 scallions, thinly sliced
• Sliced radishes
• J-Basket Roasted White Sesame Seeds for garnish