Banh Mi Bowl

Ingredients
1 brick extra firm tofu
2 tbsp. cornstarch
1/2 c. Asian-style BBQ sauce
4 c. kale, stemmed and shredded
4 c. napa cabbage, stemmed and shredded
1/4 c. Jalapeno-Lime Aioli (see blog for recipe)
3 scallions, coarsely chopped
2 c. carrots, shredded or ribboned
2 c. cucumber, shredded or ribboned
1 c. cilantro, packed and coarsely chopped
1/2 c. pickled jalapenos and red onions

Directions
Preheat oven to 425 degrees. Drain excess water from tofu and pat dry. Cut into small cubes. Toss cubes in cornstarch and lay out on baking sheet, spacing 1/4-inch apart. Bake for 30 to 40 minutes until golden and crispy. Toss crispy tofu in the BBQ sauce. Lay out the cubes on baking sheet again and bake for 10 minutes.

To assemble the bowls, toss kale and cabbage together in a large bowl with aioli and chopped green onions. Toss to coat well.

Place dressed greens in serving bowls. Top with carrot, cucumber, cilantro, jalapenos, and tofu. Drizzle more aioli, if desired.

Serves 4.