Sticky Tofu Bowl

Name: Sticky Tofu Bowl
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 c. rice; 12 oz. extra-firm silken tofu; 4 tbsp. oil, divided; 1 tsp. Chinese five-spice powder; Kosher salt; 1 small English cucumber (thinly sliced); 1 1/2 tbsp. rice vinegar; 8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces); 1/4 c. reduced-sodium soy sauce; 1 tbsp. dark brown sugar; 2 tsp. chili garlic sauce; Sliced scallions, sesame seeds, and cilantro, for serving

Meatless Monday!

By Kate MerkerPublished: Mar 18, 2022

2 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

445

Jump to recipe

Roast tofu with soy sauce, dark brown sugar, and chili garlic sauce for an irresistible sweet-salty flavor.

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Ingredients

1 cup
rice
12 oz.
extra-firm silken tofu
4 Tbsp.
oil, divided
1 tsp.
Chinese five-spice powder
Kosher salt
1
small English cucumber (thinly sliced)
1 1/2 Tbsp.
rice vinegar
8 oz.
shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
1/4 cup
reduced-sodium soy sauce
1 Tbsp.
dark brown sugar
2 tsp.
chili garlic sauce
Sliced scallions, sesame seeds, and cilantro, for serving

Directions

1. Step 1Heat oven to 450°F. Cook rice per package directions.
2. Step 2Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
3. Step 3Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
4. Step 4In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
5. Step 5In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
6. Step 6Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.