Sticky tofu rice and veggies

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Step 1

Preheat oven to 400 degrees & line an XL sheet pan with parchment. Drain the tofu block and press for 20-30 mins.

Step 2

Cut the broccoli and carrots, add them to a bowl, and coat with the oil, salt, & garlic powder. Cut the pressed tofu into small even cubes, then add to the same bowl and coat with the starch, salt, garlic powder, & oil. Transfer to the pan.

Step 3

Bake for 25-35 mins, until crispy. Cook rice according to package instructions.

Step 4

Add the oil, coconut aminos, maple syrup, and sriracha to a skillet. Whisk occasionally until the sauce is simmering, then mix in the ginger and garlic. Salt to taste. Reduce heat to low.

Step 5

In a small bowl, whisk the starch and 2 tbsp of water to make a slurry. Pour the slurry into the sauce and mix again.

Step 6

When the tofu is done, add it to the sauce along with the cashews and stir to coat. Serve over the cooked rice with the roasted veggies on the side. Top with additional sauce from the skillet and a sprinkle of sesame seeds.

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