Glunten Free Vegan Spicy Recipe

Rinse the rice

Place the 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand, until the water runs almost clear (2–3 rinses). This removes excess starch and prevents gummy rice.

Cook the rice

Combine rinsed rice and 360 ml water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15–18 minutes (or until water is absorbed). Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, mix 1 tbs rice vinegar and 0.25 tsp salt. Fluff rice with a fork and gently fold in the vinegar mixture so rice is evenly seasoned. Keep warm until assembly.

Press and prepare tofu

Drain the 400 g extra-firm tofu and wrap in paper towels or a clean kitchen towel. Place a cutting board on top and weight it with a heavy skillet or cans for 15–20 minutes to press out excess water. After pressing, cut tofu into 1–1.5 cm cubes.

Marinate lightly

Toss the tofu cubes with 1 tbs gluten-free tamari and 1 tsp garlic powder in a bowl so they absorb flavor evenly. Let sit 5 minutes.

Coat and fry

Sprinkle 3 tbs cornstarch over the marinated tofu and toss gently to coat all pieces. Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs neutral oil. Once shimmering, arrange tofu in a single layer (work in batches if needed). Fry 3–4 minutes per side until deep golden and crisp. Transfer to a plate lined with paper towel.

Finish with sesame

When tofu is crisp, sprinkle 1 tbs toasted sesame seeds over it and toss gently so seeds adhere. Keep tofu warm and proceed to glazing with sauce in the next section.

Whisk the sauce

In a small bowl, combine 2 tbs gluten-free tamari, 2 tbs sriracha, 1.5 tbs tahini, 1 tbs rice vinegar, 1 tbs maple syrup, 1 tsp toasted sesame oil and 1 tbs lime juice. Whisk until smooth. If too thick, whisk in 2 tbs warm water a little at a time until you reach a pourable glaze consistency. Taste and add salt to taste.

Glaze the tofu

Return the fried tofu to the hot skillet (use medium heat) and pour the sauce over it. Toss gently and cook 1–2 minutes, just until the sauce thickens slightly and coats the tofu. Remove from heat to avoid burning the sauce. Reserve any extra sauce for drizzling at assembly.

Slice the vegetables

Peel the carrot and cut into matchsticks (julienne). Slice the cucumber thinly into half-moons or matchsticks depending on preference.

Make pickling liquid

In a small saucepan, combine 60 ml rice vinegar, 60 ml water, 1 tbs sugar and 1 tsp salt. Warm over medium heat, stirring until sugar and salt dissolve, then remove from heat.

Pickle and cool

Place the sliced carrot and cucumber in a heatproof bowl or jar and pour the warm pickling liquid over them. Let sit at room temperature for at least 10 minutes to soften and absorb flavor. These quick pickles can be used warm or chilled; drain before assembling.

Cook edamame and broccoli

Bring a pot of salted water to a boil. Add 1 cup shelled edamame and blanch 3 minutes; remove with a slotted spoon and set aside. Add 2 cups broccoli florets to the boiling water and cook 2–3 minutes until bright green and tender-crisp. Drain both and shock briefly in cold water to maintain color, then drain well.

Season vegetables

Toss the drained edamame and broccoli with a light drizzle (about 1 tsp) of toasted sesame oil and a pinch of salt. Slice the avocado just before assembly to prevent browning. Thinly slice 2 scallions on the bias for garnish.

Toast extra sesame seeds (optional)

If you like extra crunch, toast an additional 1 tsp sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant; watch carefully to avoid burning.

Divide the seasoned rice between two bento boxes or bowls (about half the rice per serving).

Arrange glazed spicy tofu on one side of each box. Add a portion of quick-pickled carrot and cucumber next to the tofu.

Place a portion of broccoli and edamame in separate compartments or alongside the tofu so textures contrast. Add sliced avocado to each box.

Scatter sliced scallions, nori flakes (or gluten-free furikake), and additional toasted sesame seeds over the tofu and rice. Add a lime wedge to each box for a fresh squeeze at the table.

If you reserved extra sauce, drizzle 1–2 tbs over the tofu/rice or pack separately to keep components crisp. Serve immediately or refrigerate for up to 24 hours (add avocado fresh if storing).