Just like Take Out Healthy Baked Tofu & Broccoli Bowl
Quick and Easy Asian Inspired Vegan Tofu bowl
Equipment
- Sheet pan
- Large Skillet
- Heavy Pan or Dish
- Clean Kitchen Towels
Ingredients
- 1 block Extra-Firm Tofu cubed
- 1/4 cup Garbanzo bean flour
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 bunch Broccoli Florets washed and cut
- 1 tsp sesame seeds
For the Sauce
- 2 tsp grated garlic
- 1 tsp grated ginger
- 6 tbsp low sodium tamari or low sodium soy sauce
- 3 tbsp coconut sugar
- 1 tsp sriracha
- 2 tbsp sesame oil
- 1.5 tbsp cornstarch
- 2/3 cup warm water
- 1/4 tsp black pepper
Instructions
- Cube your extra firm tofu into equal size pieces and lay on a sheet pan lined with a kitchen towel. Place another towel on top and top with another sheet pan, lay a heavy cast iron skillet, brick or heavy pot on top to press out the tofu and remove excess water. Allow to sit for 10 mins and up to 1 hour for best results.
- Preheat your oven to 350 degrees
- Once the tofu is pressed add it to a large bowl and toss with salt, pepper and the garbanzo bean flour. Add 2 teaspoons of olive oil after coating with flour and toss so thoroughly coated.
- Place the tofu on a clean sheet pan lined with parchment paper, don't crowd the pan you want the tofu to be able to crisp on all sides. Bake for 25-30 mins turning once during baking.
- While the tofu bakes, make your sauce by whisking all ingredients together in large pyrex
- In a large skillet heat 1 tablespoon of olive oil til hot then add in your broccoli florets. Cook 2-3 mins over medium heat until the edges of the broccoli just begin to get brown.
- Next, add in your sauce and tofu and cook everything together another 2-3 mins til the tofu is warmed and the sauce thickens. Serve over brown rice and top with sesame seeds and chili flakes if desired.
Nutrition
Calories: 269kcalCarbohydrates: 20gProtein: 11gFat: 17gSaturated Fat: 2gSodium: 1500mgPotassium: 259mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 46mgIron: 2mg
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