• Cook rice according to the package instructions.

Pickled Beets

• In a small bowl add the rice vinegar, water, sugar and salt. Mix until the solids have dissolved. Add the sliced beetroot and reserve until needed.

Tofu

• Cut the tofu into 1 inch cubes. Cover cubes with a kitchen towel and press them with the help of a flat plate. Do it several times until you feel most moisture has come out of them.
• Season tofu heavily with salt. Then coat them evenly with the cornstarch. Tip: Add tofu and start into a container, lid on top and shake = wonderfully coated cubes!
• In a medium sized non-stick pan, heat the vegetable oil. Sear tofu from all sides. Allow each site to become quite browned and crispy. This will take anywhere from 10-15 minutes. If necessary, add an extra tbsp of oil to the pan.
  

Serve

• Serve lettuce leaves, cooked rice, sliced cucumber, green onion, bean sprouts, pickled beets and crispy tofu. Eat by creating little wraps of lettuce filled with all the components. Season with soy sauce and sriracha.