Crispy Sesame Tofu and Veggie Rice Bowls

• 1 block (14 oz) firm tofu, drained and pressed
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 cups cooked jasmine rice
• 2 tbsp sesame seeds
• 1 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp maple syrup

Steps

1. 1 Cut tofu into 1-inch cubes and pat dry with paper towels.
2. 2 In a bowl, toss tofu with cornstarch, sesame seeds, garlic powder, paprika, salt, and pepper.
3. 3 Heat 1 tbsp oil in a large skillet over medium-high heat. Fry tofu until golden and crispy, about 8-10 minutes.
4. 4 Remove tofu and set aside. In the same skillet, add remaining oil and sauté vegetables until tender.
5. 5 Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and maple syrup in a small bowl.
6. 6 Assemble bowls with rice, top with tofu and vegetables, and drizzle with sesame sauce.
7. 7 Serve immediately.

Equipment

• Large skillet
• Cutting board
• Knife
• Mixing bowl

Variations

• Add a fried egg for a protein boost.
• Use brown rice for added fiber.

Substitutions

• Tamari sauce can replace soy sauce for a gluten-free option.
• Coconut aminos can also be used for a lower sodium alternative.

Pairings

• Cucumber salad
• Miso soup

Nutrition

Tips

• Ensure tofu is well-pressed to achieve maximum crispiness.
• For extra flavor, marinate tofu in half of the sesame sauce for 30 minutes before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a refreshing cucumber salad or a miso soup.

FAQ