INGREDIENTS:
1 container AeroFarms Micro Rainbow Mix 1 container baby bok choy 1 cucumber 1 cup cherry tomatoes 1 cup edamame 5-6 radishes 1 block tofu 3 tbsp coconut aminos 1 tbsp plant-based sweetener, such as date syrup 1 tsp ginger (grated) 2 tsp lime juice 1 tsp garlic (minced) kimchiINSTRUCTIONS:
1. Begin by pressing your tofu and then cutting into triangles. Marinate in 1 tablespoon of coconut aminos for about 10 minutes. Preheat the oven to 350°F.
2. Bake the tofu for 15 minutes.
3. While the tofu is baking, prepare the fresh vegetables. Chop the cucumbers into half-moons, the cherry tomatoes in half, and the radishes in slices.
4. Make the Ponzu sauce by combining the ginger, garlic, lime juice, plant-based sweetener, and remaining 2 tablespoons of coconut aminos together.
5. Assemble the bowl by placing AeroFarms Micro Rainbow Mix and baby bok choy as the base. Top with tofu, vegetables, kimchi, and ponzu sauce.
