On a scale of 1 to 10 how much do you like tofu? For most people it’s a 3 at best, but this recipe will change the minds of many. When I talk to friends about cooking tofu I usually get the same distasteful comments which range from “It’s completely flavorless” to “Every attempt to cook it turns out a soggy disaster”. It doesn’t have to be this way!
Tofu can be tricky to cook with but once you get the hang of it, it’s really great! The key is to press the tofu to remove excess water. You can buy an actual tofu press but I try to keep my kitchen gadgets to a minimum so I do it the old fashioned way. First cut your block of tofu in half horizontally so it is half as thick. Place a towel underneath each slice followed by another towel on top. Next place a cutting board over the towel and use pots and pans to weigh the tofu down. I usually let this rest for at least a half an hour. Once pressed, cube the tofu and marinate if you’d like. I find that marinating give it even more flavor so I place the cubes in a ziplock with a little soy sauce and Sriracha. If you’re crunched for time this step isn’t necessary.
These tofu bowls are vegetarian and vegan. They are also comfortably filling and leftovers are great for lunch the next day. The sauce is a spicy sesame and tahini that is quick to make and super tasty. The tofu is sautéed in oil until it reaches a crispy golden brown. I used broccoli and sushi rice for the rest of the dish but you can mix and match different grains or veggies and get the same delicious flavors. Enjoy!
Ingredients
for the sauce…
- 1 package extra firm tofu (pressed and cubed)
- 1/4 cup of Tahini
- 2 tablespoons of maple syrup
- 2 tablespoons of soy sauce
- 1 1/2 teaspoons of rice vinegar
- 1 tablespoon of sesame oil
- 2 cloves of garlic
- 4-5 tablespoons of water
for the bowls…
- 2 tablespoons of avocado oil
- 1 package extra firm tofu (pressed and cubed)
- 1 cup cooked rice
- steamed broccoli florets
- sesame seeds
Directions
- Mix together all of the sauce ingredients and set aside. The sauce will be heated just before serving.
- Cook rice according to package directions and set aside
- Add avocado oil to a nonstick skillet and turn on medium high heat. Once shimmering add the cubed tofu and allow to brown on each side. This usually takes 12-15 minutes. Once cooked, remove from pan and set aside.
- Add the sauce to the pan and warm for about 1 minute. Don’t cook the sauce too long otherwise it gets too thick.
- Assemble bowls starting with rice followed by broccoli and tofu. Pour sauce over the top and sprinkle with sesame seeds.
Kira's Bungalow 