Crispy Garlic Tofu Rice Bowl with Romesco Sauce

INGREDIENTS

1/2

lbs Tofu (firm tofu, pressed to remove excess of water)

1 tsp

Sambal Chili Paste (sambal oleac, or any chili paste)

Garlic (cloves, grated)

4 tbsp

Corn Starch

1/2 tsp

Sesame Oil

1 tbsp

Lime (juice)

Canola Oil (or oil of choice, for pan frying)

1/4 tsp

Salt (adjust to taste)

Red Bell Pepper (roasted)

1/2 cup

Almonds (sliced)

1/2

Tomatoes (canned, water drained)

1/3 cup

Olive Oil

1/2 tbsp

Smoked Paprika

1 tsp

Oregano

2 tbsp

Parsley

3 tbsp

Sherry Vinegar

Salt (to taste)

1 cup

Rice (cooked)

2 cups

Arugula (two generous handfuls)

Cucumber (hothouse, sliced)

Mint (fresh leaves)

Lime (half for arugula, rest for serving)