1 package extra-firm tofu, drained, rinsed and pressed
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoonsmaple syrup or other liquid sweetener
2garlic cloves, roughly chopped
1/8 teaspoon (pinch) red pepper flakes
1/3cupextra virgin olive oil
For the rest of the bowls:
1cup uncooked jasmine white rice (or other white rice)
1/4cup finely chopped cilantro
1lime, zest and juice
1 can black beans, drained and rinsed
3 ears of corn, kernels removed
1pintcherry tomatoes, halved
1 large ripe avocado, chopped
Make the tofu: Place the lime juice, maple syrup, cilantro, garlic cloves, salt, pepper, red pepper flakes, olive oil in a blender and combine on low until just combined, with a small amount of texture left. Add the tofu to a shallow bowl and cover with 3/4’s of the marinade for at least 3o minutes, turning halfway through. I do this while I prep the rest of the ingredients.
Prep the rice: Wash the rice until the water runs clear. Place in a medium saucepan with 1 3/4 cups of water and bring to a boil, reduce heat to low, cover and simmer until rice is tender. Remove from heat, then fork and add in the cilantro and lime zest and juice along with pinch of salt. Season to taste and set aside.
Cook the tofu and corn: Heat a medium saucepan over medium. Add the tofu and the corn kernels and cook until the tofu is golden brown on all sides, about 8 minutes.
Build the bowls! Divide the rice into four bowls, top with the tofu and corn mixture, cherry tomatoes, black beans, avocado and the remaining marinade for drizzle.