Sticky tofu bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat oven to 450°F. Cook rice per pkg. directions.

Step 2

2. Gently pat tofu dry with paper towels. On a rimmed baking sheet, break into small pieces. Drizzle with 2 Tbsp oil,

Step 3

then season with five-spice powder and ½ tsp salt; gently toss to combine. Arrange in an even layer; roast 10 min.

Step 4

3. Meanwhile, in a bowl, toss cucumber with vinegar and ½ tsp salt. Set aside.

Step 5

4. In a medium bowl, toss mushrooms with remaining 2 Tbsp oil and ½ tsp salt, scatter over tofu, then gently mix to combine. Continue

Step 6

SERVES 4 About 445 cal, 19 g fat (15.5 g sat), 53 mg chol, 995 mg sodium, 53 g carb, 4 g fiber, 10g sugar (5 g added sugar), 16 g pro

Step 7

roasting until golden brown and crisp, 8 to 10 min. more.

Step 8

5. In the same bowl, whisk together soy sauce, sugar and chili garlic sauce. Pour over tofu mixture, and roast 2 min.

Step 9

6. Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds and cilantro