Sticky Tofu Rainbow Salad Bowl

[Full recipe available here.](https://www.plantifulpalate.com/post/sticky-tofu-rainbow-vegan-salad-bowl)

Ingredients

For the sticky tofu:
• 400 g firm tofu, pressed and cubed
• 1 tbsp cornflour (cornstarch)
• Pinch of salt
• 1 tbsp vegetable oil

For the sticky sauce:
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, minced

For the rainbow bowl:
• Cooked quinoa or brown rice
• 1 carrot, grated
• Red cabbage, finely shredded
• 1 cucumber, sliced
• 1 red pepper, thinly sliced
• 1 avocado, sliced
• Fresh coriander or parsley

To finish:
• Sesame seeds
• Extra lime wedges

Method

1. Toss the tofu with cornflour and salt, then pan-fry in hot oil until golden and crisp on all sides. Set aside.

2. In the same pan, add the soy sauce, maple syrup, vinegar, sesame oil, ginger, and garlic. Let it bubble briefly until slightly sticky, then return the tofu and toss until fully coated and glossy.

3. Divide quinoa or rice between bowls and arrange the vegetables on top in sections. Add the sticky tofu, scatter with herbs and sesame seeds, and finish with a squeeze of lime.

4. Serve straight away while the tofu is warm and enjoy!