CRISPY TOFU BOWL

Pat tofu dry and wrap in paper towel. Place a plate on top and weight it down with a heavy can. Let stand for 15 minutes.

Bring 2 1/2 cups of water and 1/4 tsp salt to a boil; stir in rice. Reduce heat to low; cover and cook for about 15 minutes or until water is absorbed and rice is tender. Fluff with fork and set aside.

Meanwhile, toss peppers, asparagus and corn with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and place on grill over medium-high heat, turning occasionally, for about 10 minutes or until grill marked and tender crisp. Cut kernels off corn and chop asparagus. Slice peppers.

Cut tofu into 16 square pieces and toss with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil. Heat large non-stick skillet over medium-high heat and pan-fry tofu for about 12 minutes, turning once, until golden brown and crisp. (Alternatively, place tofu in 400°F air fryer for about 15 minutes, turning halfway, until golden brown and crisp.)

Divide rice among bowls and top with tofu, peppers, corn and asparagus. Drizzle with chili sauce to serve, adding more to taste, if desired.