This Sweet and Spicy Asian Style Tofu Bowl is a very simple and healthy meal that's packed with so much flavor, the whole family will love it! Vegan, or non-vegan...
Course Main Course
Cuisine Asian
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 547kcal
Author Sonia! The Healthy Foodie
Ingredients
The tofu
1lbblock organic firm tofu(I used a vegetable "flavored" variety)
Cook the rice (or other grain of your choice) according to instructions on package, or using your favorite method.
Meanwhile, cut the tofu into bite size cubes and place them into a medium sized bowl. Combine the water, tamari, maple syrup, brown rice vinegar, sesame oil, sriracha and ground ginger in a small bowl or measuring cup and whisk vigorously. Pour that over the cubed tofu, stir delicately and set aside.
In a separate bowl, combine the ingredients for the slaw and toss until evenly distributed and well mixed. Set aside.
Next, heat a few tablespoons of olive oil in a large frying pan or wok set over medium heat. When hot, add the onions and mushrooms, sprinkle with a little bit of salt and pepper and saute until softened, fragrant and golden, about 3-4 minutes.
Add the tofu and marinade to the pan and cook until about half of the liquid has evaporated, about 3 minutes.
Stir in the broccoli and green onions, continue cooking for another 30 seconds then remove from heat and allow to rest for a few minutes, so the broccoli can finish cooking.
To serve, arrange about a cup of cooked rice (or other grain of your choice) across the center of a shallow plate or bowl and distribute the slaw and tofu/vegetable mixture on either side of the rice.
Garnish with black and white sesame seeds and more chopped green onions, if desired.
Notes
Nutritional value includes 1 cup cooked brown basmati rice per serving