Crispy Tofu with Broccoli and Rice
This crispy tofu and broccoli bowl is a simple, satisfying meal that comes together with minimal effort. Oven-roasted tofu and broccoli are layered over fluffy rice and drizzled with a savory soy-ginger glaze for a cozy, takeout-style dinner you’ll want to make on repeat.
Equipment
- 1 Rice Cooker
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tbs avocado oil
- 1 tbs cornstarch
- 1/2 tsp sea salt
- 4 cups broccoli florets
- 1 tbs olive oil for broccoli
- 2 cups cooked white or brown rice
For the sauce:
- 1/4 cup soy sauce or tamari
- 2 tbs maple syrup
- 1 tbs rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove minced
- 1 tsp freshly grated ginger
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- In a bowl, toss the tofu cubes with avocado oil, cornstarch, and salt until evenly coated. Spread on one baking sheet.
- Toss the broccoli with olive oil and a pinch of salt, and spread on the second sheet.
- Roast tofu and broccoli for 25 to 30 minutes, flipping halfway, until golden and crisp.
- While everything roasts, combine soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over low heat for 5 minutes, or until slightly thickened.
- To serve, divide rice between bowls. Top with tofu and broccoli, drizzle with sauce, and garnish with sesame seeds and green onions if desired.
Notes
- Tofu can be air-fried instead of roasted for extra crispiness.
- Sauce can be made up to 5 days ahead and stored in the fridge.
- For a gluten-free version, use tamari and ensure all ingredients are certified GF.