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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Just like take-out! Quick and easy Asian inspired Vegan Tofu bowl. —nicolelupu
Ingredients
- Tofu Bowl Ingredients
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1
block of extra-firm tofu (cubed)
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1/4 cup
garbanzo bean flour
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2 tablespoons
olive oil
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1 teaspoon
salt
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1 teaspoon
pepper
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1 bunch
broccoli florets (washed and cut)
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1 teaspoon
sesame seeds
- Sauce Ingredients
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2 teaspoons
grated garlic
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1 teaspoon
grated ginger
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6 tablespoons
low sodium tamari (or low sodium soy sauce)
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3 tablespoons
coconut sugar
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1 teaspoon
sriracha
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2 tablespoons
sesame oil
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1 1/2 tablespoons
cornstarch
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2/3 cup
warm water
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1/4 teaspoon
black pepper
Directions
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Cube your extra firm tofu into equal size pieces and lay on a sheet pan lined with a kitchen towel. Place another towel on top and top with another sheet pan, lay a heavy cast iron skillet, brick or heavy pot on top to press out the tofu and remove excess water. Allow to sit for 10 mins and up to 1 hour for best results.
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Preheat your oven to 350 degrees.
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Once the tofu is pressed add it to a large bowl and toss with salt, pepper and the garbanzo bean flour. Add 2 teaspoons of olive oil after coating with flour and toss so thoroughly coated.
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Place the tofu on a clean sheet pan lined with parchment paper, don't crowd the pan you want the tofu to be able to crisp on all sides. Bake for 25-30 mins turning once during baking.
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While the tofu bakes, make your sauce by whisking all ingredients together in large Pyrex.
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In a large skillet heat 1 tablespoon of olive oil till hot then add in your broccoli florets. Cook 2-3 mins over medium heat until the edges of the broccoli just begin to get brown.
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Next, add in your sauce and tofu and cook everything together another 2-3 mins till the tofu is warmed and the sauce thickens. Serve over brown rice and top with sesame seeds and chili flakes if desired.
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