Tofu Yum-Yum Bowl

• 1/4 cups Garlic, Chopped
• 1/2 cups Soy Sauce
• 1/2 cups Sriracha, Plus More To Serve
• 1-13 cup Cilantro, Divided
• 1 whole Lime, Juice And Zest
• 14 ounces, weight Firm Tofu, Drained And Cut Into Cubes
• 2 cups Rice
• 1/2 cups Cornstarch
• 4 cups Vegetable Oil
• 4 whole Eggs, Poached Or Fried (optional)
• 4 cups Kimchi
• 1/2 cups Thai Basil
• 1 cup Roasted, Unsalted Peanuts

1. Combine garlic, soy sauce, Sriracha, 1/3 cup cilantro, lime juice and zest in a food processor or blender.
2. Blend until smooth.
3. In a baking dish or storage container, add tofu and cover with marinade.
4. Cover with plastic wrap and refrigerate for at least 2 hours.
5. (Due to poor planning, we marinated the tofu for close to 48 hours.
6. It was still awesome.)
7. Prepare the rice.
8. Our ratio was two cups of rice to three cups of water, with a dash of kosher salt.
9. Cook according to directions on the rice package, but it should take no more than 20 minutes to steam.
10. Set aside and keep warm.
11. With a slotted spoon, remove tofu from the baking dish and transfer to a bowl.
12. You dont want to drain the marinade completely from the tofu.
13. Coat well with cornstarch.
14. In a wok or frying pan, heat oil to 350 degrees F. Fry tofu in batches, 2 minutes each side should do the trick, making sure pieces are golden brown.
15. Set on a plate with paper towels to drain excess oil and keep warm while frying remaining tofu.
16. To assemble the bowl, place some rice in the bottom of the bowl.
17. Nestle poached or fried egg in the rice (optional).
18. Add a few pieces of tofu.
19. Add kimchi, remaining cilantro, Thai basil, peanuts, and Sriracha to taste.
20. Dig in.
21. Did I mention to drink this with beer?
22. Because you should.

garlic, soy sauce, sriracha, cilantro, rice, cornstarch, vegetable oil, eggs, basil, peanuts

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/tofu-yum-yum-bowl/ (may not work)