How can cooking at home be this EASY?! Sweet + Salty Tofu Rice Bowl Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a firmer texture and more protein, while chickpeas are budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is more affordable.

cooked rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is high in protein, while brown rice is a cost-effective whole grain.

Rinse and drain 1/2 cup rice two to three times to remove excess starch.

Combine 1/2 cup water with the rinsed rice in a pot over medium-high heat.

Once the water starts to bubble, stir the rice and reduce the heat to medium-low, cover, and cook for 15 minutes.

Turn off the heat and let the rice steam for an additional 10 minutes.

Finely chop 2 pieces of garlic and a small piece of ginger.

Chop 70g of broccolini into bite-sized pieces.

Pat dry 200g of extra firm tofu and slice into cubes.

In a bowl, dissolve 1 teaspoon of potato starch in 1/4 cup water.

Add 1 tablespoon of plant-based oyster sauce, 1/2 tablespoon of soy sauce, and 1 teaspoon of sesame oil to the dissolved potato starch.

Add 1 tablespoon of maple syrup and stir to combine the sauce.

Heat a non-stick pan over medium heat and drizzle with avocado oil.

Sauté the tofu cubes for 3 to 4 minutes until golden brown, then set aside.

In the same pan, add the broccolini, garlic, and ginger, and sauté for 2 to 3 minutes.

Add the tofu back into the pan followed by the sauce and stir for about 10 seconds.

Add 1/4 cup of water and continue to cook for 3 to 4 minutes.

Plate the rice and top with the tofu and vegetable mixture.

Garnish with freshly chopped green onion and toasted white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens