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Cook the rice according to the package directions. Prepare the rest of the bowl while the rice cooks.
In a small bowl mix together all ingredients. Refrigerate until ready to serve.
In a large bowl, combine all ingredients together and stir until combined. Refrigerate until ready to serve.
Begin by cutting the tofu into 1 inch cubes. Press the cubes between 2 sheets of paper towel or a clean dish cloth to remove any excess liquid.
Set up 3 shallow bowls: one with cornstarch, one with milk, and one with panko, paprika, garlic powder, and salt (mixed together). Toss each tofu cube first in cornstarch, followed by the milk, then in the panko to cover and set on a plate. Repeat until they are all coated.
Heat 1/2" of oil in a medium frying pan. Working in batches, fry each piece of tofu until golden brown on all sides, around 4-5 minutes. Transfer the tofu to a large plate lined with paper towel and repeat until all of the tofu is cooked, adding more oil to the pan if needed. Once cooked toss the tofu in a medium bowl with the sweet chili sauce until covered.
Divide the rice into serving bowls and top with the tofu, cucumber, edamame, mango salsa, avocado, and spicy mayo (I serve the mayo on the side). Enjoy!