Crispy Tofu Quinoa Bowl | Kombucha Recipes | Equinox Kombucha

Ingredients

• 225g block of firm tofu, cubed
• 1 tbsp soy sauce
• 1/2 tbsp lemon juice
• 1/2 tbsp sesame oil
• 1/2 tsp sriracha
• 1 tbsp cornflour
• 85g dry quinoa
• 150ml boiling water
• 1 carrot, shredded
• 3 spring onions, chopped
• 5 radishes, sliced
• 1 avocado, sliced
• 5g pack seaweed thins
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lemon juice
• 1-2 tsp maple syrup