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Tofu-Veggie Bowl

  • BeWellAdmin
  • Sep 22
  • 2 min read

Updated: Sep 25


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Ingredients:

  • 14 oz extra firm tofu

  • 2 tablespoon corn starch

  • 1 tablespoon sesame oil

  • ½ teaspoon salt

  • 1 teaspoon black pepper

  • 1/4 cup soya sauce

  • 2 tablespoon rice vinegar

  • 1 tablespoon water

  • 1 tablespoon brown sugar

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ginger powder

  • 2 cups uncooked white rice

  • 1 head of broccoli

  • 1 carrot


Recipe:

  1. Remove the tofu from the packet. Take a kitchen towel, wrap the tofu in the towel, and place it on the cutting board. Place something heavy on it to drain out all the excess liquid. This process will take about 20 minutes.

  2. Preheat oven to 400°C. While the oven is preheating, dice broccoli and carrots into bite sized pieces. Toss diced broccoli and carrots in 1 tablespoon of oil, and salt and pepper to taste. Spread onto parchment lined pan and roast vegetables for 18-20 minutes or until tender and crisp.

  3. While vegetables are cooking, place 2 cups of rice and 3 cups of water into a saucepan and bring to a boil over medium high heat with no lid. Once a rolling boil begins, turn the heat down to low, cover with lid, and leave for 12 minutes or until water is fully absorbed.

  4. In a medium bowl, combine the soya sauce, rice vinegar, sesame oil, brown sugar, garlic powder and ginger powder. Whisk until combined. Option: add in hot sauce, gochujang, or chili sauce for heat!

  5. Cut the tofu into 1 inch pieces. Place it in a large bowl. Sprinkle with the cornstarch, salt and pepper, and gently using a large spoon, toss it around to coat all the tofu pieces evenly.

  6. In a large non-stick pan, on medium to high heat, add 2 tablespoons of oil. After a minute, add the tofu pieces, and cook for a total of 8 to 10 minutes. You want to brown all the sides of the tofu. Each side will take about 2 to 2.5 minute.

  7. Once all the sides are brown, add the sauce and sauté to coat all the sides. Cook for about 3-4 minutes, until the sauce is ever so slightly charred and coated the tofu nicely.

  8. Divide cooked rice into 4 bowls and top each with broccoli, carrots, and tofu.

    Optional: Garnish with spring onions and black sesame seeds and drizzle with sriracha!

  9. ENJOY!


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