Spicy Tofu Bowl with Vegetables
Ingredients
- 1 block tofu
- 2 tsp arrowroot starch
- 3 tbsp tamari
- 1 big tbsp hoisin
- 1 tsp maple syrup
- 1 tsp sriracha
- 1 tsp sesame oil
- Pinch of chili flakes
- 2 tbsp olive oil
Accompaniments
- Rice
- Mushrooms
- Garlic
- Cucumber
- Green onion
- Sesame seeds
Preparation
Press the tofu for one hour and pat dry.
Cut the tofu into desired shapes, such as rectangles.
Sprinkle the tofu with 2 tsp arrowroot starch and toss to coat evenly.
In a small bowl, whisk together 3 tbsp tamari, 1 big tbsp hoisin, 1 tsp maple syrup, 1 tsp sriracha, 1 tsp sesame oil, and a pinch of chili flakes to make the sauce.
Heat 2 tbsp olive oil in a nonstick pan.
Gently place the tofu in the pan and cook until browned on each side.
Pour the sauce into the pan with the tofu.
Allow the sauce to bubble and thicken, turning the tofu to coat it evenly, then remove from heat.
Meanwhile, cook rice according to package instructions.
Sauté mushrooms with minced garlic until tender.
Slice cucumber and drizzle with sesame oil.
Chop green onion.
Serve the tofu mixture with rice, garlicky mushrooms, sliced cucumber, green onion, and sesame seeds.
Pour any excess sauce over the rice.
Tips
Use a nonstick pan to prevent the tofu from sticking.
