Sticky Tofu Bowls with Roasted Vegetables

Name: Sticky Tofu Bowls with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 14 oz firm tofu block; 2 tbsp arrowroot, tapioca, or corn starch; 1/2 tsp salt (omit if you’re using tamari or soy sauce in the sticky sauce); 1 tsp garlic powder; 1 tbsp olive oil; 2/3 broccoli head, cut into florets (~3 cups); 1 lb raw carrots, peeled & cut into strips; 1 tsp salt; 1 tsp garlic powder; 1 tbsp olive oil; 2 bunches enoki mushrooms; 1 tbsp olive oil; 1/2 cup coconut aminos, tamari, or soy sauce (if you don’t love a salty sauce and you’re using tamari or soy sauce, reduce amount to 1/3 cup); 2 tbsp maple syrup; 1 -2 tbsp sriracha (depending on preference); 1 tbsp ground ginger; 2 tsp garlic powder; salt to taste; 1 tsp arrowroot, tapioca, or corn starch + 2 tbsp water; 1/2 cup raw cashews; 1 cup basmati or jasmine rice, cooked; 2 tbsp sesame seeds (optional)

6 steps

Prep:20minCook:30min

Recipe from Jenneatsgoood's March 2024 series I added enoki mushrooms to the roasted vegetables just because they sounded good. They turned out lovely!

Updated at: Tue, 16 Apr 2024 16:53:38 GMT

Ingredients

6 servings

Instructions

Step 1

Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Drain the liquid from the tofu block and use a tofu press or heavy object to press the block for 20-30 minutes to remove moisture.

Step 2

Meanwhile, cut the broccoli, carrots, and mushrooms, add them to a mixing bowl, and coat with the oil, salt, and garlic powder. Transfer to one side the sheet pan.

Step 3

Cut the pressed tofu into small even cubes, then add to the same mixing bowl and coat with the starch, salt, garlic powder, and oil. Transfer to the other side of the sheet pan. Bake for 25-35 minutes, until everything is crispy. Cook rice according to package instructions.

Step 4

While the tofu and veggies cook, 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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