Sweet Chili Tofu Bowls

Ingredients

• 14 oz block extra firm tofu
• Pinch of salt
• 2 Tbsp cornstarch
• 2 Tbsp neutral cooking oil
• 1 avocado
• 1 bell pepper, any color
• 2-3 green onions
• Handful cilantro, optional
• 1/2 cup sweet chili sauce
• 2 tsp sesame seeds, optional
• 4 cups cooked rice

Directions

1. Take the tofu out of its packing liquid, wrap it in a clean lint-free dish towel or several paper towels, and set it between 2 plates with something heavy on top for 30 minutes. After the extra liquid has been pressed out, slice the tofu into 3/4 to 1-inch cubes.
2. Add a pinch of salt to the tofu cubes. Scatter 1 tablespoon of cornstarch over them and toss until lightly coated, then do the same with the second tablespoon of cornstarch.
3. Warm the oil in a large skillet set over a medium flame. When both the pan and oil are hot, add the tofu and cook it, turning as needed, until the cubes are crisp and golden brown on every side. Transfer the cooked tofu to a large bowl.
4. Dice the red bell pepper and cut the green onions into thin slices. Remove the cilantro leaves from their stems and chop them roughly. Slice the avocado.
5. Put the diced bell pepper into the bowl with the tofu. Drizzle 1/3 to 1/2 cup sweet chili sauce over everything, then stir until the tofu and pepper are evenly coated.
6. Assemble each bowl with one cup cooked rice as the base, followed by 1/4 of the tofu and bell pepper mixture. Tuck a few avocado slices along the side, then finish with the sliced green onion, chopped cilantro, and sesame seeds.