Ingredients

• For the crispy rice:
• 2 cups cooked jasmine rice (day-old, chilled)
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• For the tofu:
• 1 block (14 oz) extra-firm tofu, pressed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• For the bowl:
• 2 cups mixed greens or baby spinach
• 1 avocado, sliced
• 1 cucumber, sliced
• 1/4 cup pickled red onions
• 2 tablespoons sesame seeds
• For the chili crisp sauce:
• 3 tablespoons chili crisp (store-bought or homemade)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon lime juice

Instructions

1. 1. Press tofu for 15 minutes, then cut into 1-inch cubes. In a bowl, whisk together soy sauce, rice vinegar, and maple syrup. Add tofu cubes and toss gently. Sprinkle cornstarch over tofu and toss to coat evenly.
2. 2. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Transfer to a plate.
3. 3. In the same skillet, add 2 tablespoons vegetable oil. Crumble the cold rice with your hands into the skillet, spreading it evenly. Press down with a spatula. Cook undisturbed for 4-5 minutes until the bottom is golden and crispy. Flip sections and cook another 3-4 minutes. Season with salt and cornstarch, tossing to coat. Remove from heat.
4. 4. In a small bowl, whisk together all chili crisp sauce ingredients.
5. 5. Assemble bowls: divide crispy rice among bowls. Top with crispy tofu, mixed greens, avocado, cucumber, and pickled red onions. Drizzle generously with chili crisp sauce. Sprinkle sesame seeds.
6. 6. Serve immediately, encouraging guests to mix everything together so the crispy rice stays crunchy.