CRUNCHY RICE TOFU BOWL

CRUNCHY RICE TOFU BOWL  1. In an 8-inch skillet (I like cast iron) over high heat, add 2 tbsp extra-virgin olive oil. Sprinkle 1 tsp kosher salt over the oil. When shimmering, add 3 C cooked basmati rice (leftover is great!). Spread rice evenly in the pan and press down lightly to set. Turn heat to medium low and cook undisturbed 20-25 minutes 2. Meanwhile, wrap an 8 oz (½ lb) block of firm tofu in several sheets of paper towels. Press with heavy skillet or book to remove water. (this will help the tofu cook) 3. Gently spoon rice from skillet keeping the crispy bottom intact as much as possible. Set aside. Dice tofu. Add 1 tbsp extra-virgin olive oil to the same skillet and heat over medium until shimmering. Add cubed tofu and brown on all sides, about 5 minutes then toss with 1 tbsp chili oil. 4. Divide crispy rice + tofu among 4 bowls. Top with steamed spinach + shredded carrots + chopped purple cabbage + toasted sesame seeds + watercress. Drizzle more chili oil to taste. Serves 4