Serves 2

Prep time 15 minutes

Cook time 6 minutes

Ingredients

2 Tbsp. soy sauce 

1 Tbsp. rice vinegar

1 Tbsp. sugar

1 tsp. toasted sesame oil

6 oz. firm tofu, patted dry and cut into 3/4-inch cubes (see Tips)

1 bag (10 oz.) Del Monte® Veggieful® Riced Cauliflower Teriyaki

2 Tbsp. vegan mayonnaise

2 to 3 tsp. sriracha

Topping Options: (Suggest at least 3) thinly sliced cucumber, Del Monte® Whole Kernel Corn, drained, sliced avocado, thin-cut carrot sticks, thinly sliced green onion, pickled ginger, sesame seeds, snack-sized seaweed sheets

Optional Proteins: grilled chicken, shrimp or salmon

Directions

  1. In a medium bowl, whisk together soy sauce, vinegar, sugar and sesame oil. Add tofu and gently mix to coat; set aside to marinate.

  2. Meanwhile, massage the bag of frozen riced vegetables gently to break up clusters. Heat in the microwave or in a skillet according to package directions. Divide into two bowls.

  3. Divide the marinated tofu between the bowls, mounding on one side, then add at least three of the topping options and a protein, if desired. In a small bowl, stir together the mayonnaise and sriracha and drizzle over bowl toppings.  

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