Spicy Tofu Poke Bowl with Sriracha Mayo! 

Ingredients:

For the Tofu:

1 (14 ounce) block extra-firm tofu, pressed and cubed
1 tablespoon soy sauce
1 tablespoon sriracha
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for extra heat)
1 tablespoon cornstarch
For the Sriracha Mayo:

1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
For the Bowl:

2 cups cooked rice (white or brown)
1/4 cup chopped green onions
Sesame seeds (optional, for garnish)
Instructions:

Prepare the Tofu:
In a bowl, combine the cubed tofu with soy sauce, sriracha, sesame oil, garlic powder, black pepper, and red pepper flakes (if using). Toss gently to coat the tofu evenly. Let it marinate for about 15-20 minutes.
After marinating, sprinkle the cornstarch over the tofu and toss to coat. This will help create a crispy texture when cooked.
Cook the Tofu:
Heat a non-stick skillet over medium-high heat. Add a little oil if desired. Once hot, add the marinated tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden and crispy on all sides.
Make the Sriracha Mayo:
In a small bowl, whisk together the mayonnaise, sriracha, lemon juice, garlic powder, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
Assemble the Bowl:
In serving bowls, layer the cooked rice as the base. Top with the crispy tofu, chopped green onions, and drizzle with the sriracha mayo. Sprinkle sesame seeds on top if desired.
Serve and Enjoy:
Enjoy this spicy and flavorful tofu poke bowl as a satisfying meal! Perfect for lunch or dinner!