• 14 oz block organic tofu (extra firm) cut into cubes
  • 1/4 cup f tamari sauce
  • 1 inch piece ginger, peeled and chopped into fine pieces
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sriracha sauce
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sesame oil



  • 1/4 red cabbage, shredded
  • 1/2 cucumber, sliced
  • 1 tablespoon toasted sesame seeds
  • 4-5 radishes
  • 1 avocado, sliced
  • lemon wedges, optional
  • dash of fresh cilantro
  • 1 1/2 cup of cooked brown rice



  • 2-3 teaspoons sriracha sauce
  • 4 tablespoons tahini
  • lemon juice, 1/2 lemon
  • 6-7 tablespoons water
  • pinch of salt



  1. Place tofu between two cutting boards and place a big bag of rice on top of it. Allow tofu to press and drain all water for about 25 minutes.
  2. Once tofu is drained, dice tofu into 1/2 inch cubes.
  3. In a medium bowl combine sriracha sauce, sesame oil, tamari sauce, sweet onion, ginger and garlic.  Add in the tofu cubes and mix in gently. Allow tofu to marinade for about 15 – 20 minutes. After tofu has marinated, transfer out of container and start assembling the bowls.


  1. Place sriracha sauce, tahini, lemon juice and water in a blende. Mix well until you have a smooth texture.

Add the sauce to your bowls and enjoy 🙂

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