Description
These crispy sticky tofu bowls are a simple and healthy dinner ready in less than 30 minutes. They are loaded with flavor and plant based protein and are easily customizable.
Ingredients
Scale
- 1 14 ounce block extra firm or super firm tofu, drained, cubed and patted dry
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 tablespoon tamari or soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup rice
- 1 cup mixed greens
- 1 avocado, sliced
- 1/2 cup edamame
- 4 radishes, sliced
- 2 large carrots, peeled
- 4 mini cucumbers, sliced
- 1/4 cup spicy mayo
- Sesame seeds for garnish
- Green onion for garnish
Instructions
- Wrap tofu in a clean kitchen towel and press on all sides to remove moisture. You can also use a tofu press or set something heavy on top for 15 to 20 minutes.
- Cut tofu into 1-inch cubes, and place in a large mixing bowl. Add cornstarch and salt and toss to coat.
- In a small mixing bowl, prepare the sticky sauce by whisking together tamari, 2 tablespoons of sesame oil, rice vinegar, maple syrup, garlic and ginger. Set aside.
- Heat 2 tablespoons of avocado or olive oil in a large nonstick skillet over medium high heat. Add tofu and cook until golden brown on all sides, about 10 minutes. Transfer to a clean plate.
- Return the skillet back to the burner over medium heat and pour in the sticky sauce. Bring to a slow boil. The sauce will thicken quickly! Add tofu and toss thoroughly until the tofu is completely coated in sauce.
- Add a serving of rice to each bowls and top with veggies and the sticky tofu. Garnish each bowl with spicy mayo, sesame seeds and green onion, and serve immediately!
Notes
- Leftovers can be stored in the fridge for 3 to 5 days.
Nutrition
- Serving Size: 1 Bowl
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg