Asian tofu protein bowl. V. GF

Directions

1. 1
   Cook your rice according to package directions. I prefer using brown rice but white also works.Begin by pressing your tofu block.
2. 2
   Drain the excess water and place the tofu inside of a clean kitchen towel (wrap it up) and place on a dish or baking sheet.
3. 3
   Place a heavy cast iron pan or something similar on top (I also put heavy canned goods in the pan for extra weight). Press the tofu for 30 minutes. Once done, remove and slice the tofu into cubes.In the meantime, whip your marinade in a large bowl (with enough room to add the tofu later to coat). Into your bowl add chili sauce, rice wine vinegar, hot sauce, pepper andmaple syrup.
4. 4
   Whisk to combine.
5. 5
   Add your tofu cubes and toss to coat.Toss to coat and add your sesame seeds.Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
6. 6
   Place the tofu on the sheet to bake.
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   Bake for 20 minutes then flip the tofu over.
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   Bake for another 15-20 minutes or until golden. I prefer my tofu well-done so I cook a long time.In a large bowl, add your rice, tofu, edamame, green onions, seeds and your liquid aminos. Toss to coat. Taste test and adjust seasoning.
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   Serve immediately or store in an airtight container in your fridge for up to 5 days.Sunday: 6 outdoor miles with Bill
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    Monday: 55m climbing on the treadmill incline of 11/ 20m elliptical and 40m weightlifting/core Knead to Cook
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