Spicy Maple Tofu Bowl
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
For the garlic rice:
2 tsp olive oil
1 clove garlic, finely grated
½ tsp ground turmeric
7.4 oz (210 g) short grain brown rice, rinsed, drained
14 fl oz (420 ml) vegetable broth
salt & black pepper, to taste
2 tsp olive oil
1 clove garlic, finely grated
½ tsp ground turmeric
7.4 oz (210 g) short grain brown rice, rinsed, drained
14 fl oz (420 ml) vegetable broth
salt & black pepper, to taste
For the tofu & broccolini:
1 lb (450 g) firm tofu, drained, cubed
1 tbsp cornstarch
salt & black pepper, to taste
2 fl oz (60 g) maple syrup
2 tbsp sambal oelek or gochujang
2 tbsp tamari sauce
3 tbsp rice vinegar
1 clove garlic, minced
7 oz (200 g) broccolini
water
2 fl oz (60 ml) olive oil
sliced green onions, for garnish
1 lb (450 g) firm tofu, drained, cubed
1 tbsp cornstarch
salt & black pepper, to taste
2 fl oz (60 g) maple syrup
2 tbsp sambal oelek or gochujang
2 tbsp tamari sauce
3 tbsp rice vinegar
1 clove garlic, minced
7 oz (200 g) broccolini
water
2 fl oz (60 ml) olive oil
sliced green onions, for garnish
Nutrition
(Per Serving)
Calories
419
Fats
11 g
Protein
18 g
Carbs
62 g
Instructions
- To make the rice, place a medium pot over medium heat. Add the olive oil and swirl it around, then add the garlic and turmeric and sauté until fragrant (about 30 seconds).
- Add the rice to the pot and stir to coat in the oily spice mixture. Add the vegetable broth, salt, and pepper, and bring to a boil. Once boiling, lower the heat to a simmer, place a lid on top, and cook until all liquid has been absorbed and rice grains are tender (about 45 minutes). Take the rice off the heat.
- Meanwhile, place the tofu cubes on a clean kitchen towel and press to remove any excess moisture. Place the tofu in a bowl and toss with the cornstarch, salt, and pepper, then set aside.
- In a small bowl, whisk together the maple syrup, sambal oelek, tamari, rice vinegar, and garlic. Set aside.
- Trim the ends off the broccolini and cut any thick stalks in half lengthwise. Set a medium non-stick skillet over medium heat. Pour enough water into the skillet to cover the base of the pan. Bring to a simmer, add the broccolini, and put the lid on top. Steam the broccolini for around 5 minutes, until bright green but still firm. Remove the broccolini, set aside on a plate, and season with salt and pepper.
- Wipe out the skillet and return it to the stove over medium heat. Pour in the olive oil, and once the oil is hot, carefully add half of the tofu to the skillet. Let the tofu pieces sit until deeply browned on the bottom (about 3 to 5 minutes). Carefully flip the pieces over and brown the other side as deeply as you can. This should take a further 3 to 5 minutes. Place the tofu on a plate and repeat this cooking process with the remaining tofu, adding more oil if necessary.
- Get all the tofu back into the skillet and pour over the maple syrup and sambal oelek mixture. Bring the liquid to a boil, then turn down the heat and simmer until slightly thickened, spooning the sauce over the tofu as the sauce reduces. Once the liquid has reduced by half (around 5 minutes), add the broccolini to the skillet and toss in the warm sauce.
- Serve the spicy maple tofu and broccolini with the golden garlic rice and sliced green onions.