Spicy Tofu Rice Bowl
Ingredients
- 1 block tofu
- 2 teaspoons arrowroot starch
Sauce
- 3 tablespoons tamari
- 1 tablespoon hoisin
- 1 teaspoon maple syrup
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- Pinch of chili flakes
Cooking
- 2 tablespoons olive oil
Accompaniments
- Cooked rice
- Mushrooms
- Garlic
- Cucumber
- Green onion
- Sesame seeds
Preparation
Press tofu for one hour and pat dry.
Cut tofu into desired shapes, such as rectangles.
Sprinkle arrowroot starch over the tofu and toss to coat evenly.
Whisk together the sauce ingredients in a small bowl.
Heat 2 tablespoons of olive oil in a nonstick pan.
Place the tofu gently into the pan and brown on each side.
Pour the sauce into the pan.
Allow the sauce to bubble, turning the tofu to coat, and then remove from heat.
Cook rice according to package instructions.
Sauté mushrooms with minced garlic until tender.
Slice cucumber and drizzle with sesame oil.
Serve the tofu with cooked rice, garlicky mushrooms, sliced cucumber, green onion, and sesame seeds.
Pour any excess sauce over the rice.
Tips
Using a nonstick pan helps prevent the tofu from sticking.
Drizzle sesame oil on the cucumber for added flavor.
