Sticky Tofu Rainbow Bowl

• •14 oz Extra-firm tofu (pressed and cubed)
• •3 tbsp Cornstarch
• •2 tbsp Vegetable oil
• •1 cup Soy sauce (low sodium)
• •2 tbsp Maple syrup
• •1 tbsp Rice vinegar
• •1 tbsp Fresh ginger (grated)
• •2 cloves Garlic (minced)
• •1 tsp Sesame oil
• •2 tbsp Water
• •1 cup Uncooked brown rice
• •2 cups Broccoli florets (small)
• •1 tbsp Olive oil
• •1 piece Red onion (thinly sliced)
• •1 cup Warm water (for pickling)
• •1 cup Apple cider vinegar (for pickling)
• •1 tbsp Sugar (for pickling)
• •1 tsp Salt (for pickling)
• •1 cup Carrots (julienned or shredded)
• •1 cup Red cabbage (shredded)
• •1 cup Corn (canned or frozen, thawed)
• •1 cup Arugula
• •3 tbsp Lime juice
• •1 tbsp Soy sauce (low sodium)
• •1 tbsp Sesame oil
• •1 tbsp Rice vinegar
• •1 tsp Maple syrup
• •1 tsp Fresh ginger (grated)
• •1 tbsp Toasted sesame seeds (for garnish)

Instructions

1. 1

   Begin by cooking the brown rice according to package directions. Typically, combine 1 cup brown rice with 2 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until water is absorbed and rice is tender. Keep warm.

2. 2

   Preheat your oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil on a baking sheet. Roast for 15-20 minutes, or until tender and slightly charred, flipping halfway. Set aside.

3. 3

   Prepare the quick-pickled red onions: In a small heatproof bowl, combine the thinly sliced red onion. In a separate small saucepan, whisk together 1/2 cup warm water, 1/4 cup apple cider vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Heat over medium until sugar and salt dissolve. Pour the hot liquid over the red onions and let them sit for at least 10 minutes while you prepare other components.

4. 4

   Press the extra-firm tofu for at least 30 minutes (or longer) to remove excess water. Cut the pressed tofu into 1/2-inch cubes. In a shallow dish, toss the tofu cubes with 3 tablespoons of cornstarch until evenly coated.

5. 5

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove tofu from the pan and set aside.

6. 6

   While the tofu cooks, prepare the sticky sauce. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 teaspoon sesame oil, and 2 tablespoons water.

7. 7

   Pour the prepared sticky sauce into the same skillet (no need to clean). Bring to a simmer over medium heat, stirring constantly, for 1-2 minutes until it slightly thickens. Return the crispy tofu to the pan and gently toss to coat all the cubes evenly in the sticky sauce. Cook for another 1-2 minutes until the sauce has reduced and coats the tofu beautifully.

8. 8

   For the dressing, whisk together 3 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon maple syrup, and 1 teaspoon grated fresh ginger in a small bowl.

9. 9

   Assemble the bowls: Divide the cooked brown rice among four serving bowls. Artfully arrange sections of the roasted broccoli, pickled red onions (drained), julienned carrots, shredded red cabbage, corn, and arugula around the rice. Top each bowl with the sticky tofu.

10. 10

    Drizzle generously with the ginger-lime dressing. Garnish with toasted sesame seeds before serving.

Chef's Tips

• 💡Pressing the tofu well is key to getting it crispy! You can use a tofu press or wrap it in paper towels and place a heavy object on top for at least 30 minutes.
• 💡For extra crispiness, you can bake or air fry the cornstarch-coated tofu instead of pan-frying. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
• 💡Many components (brown rice, roasted broccoli, pickled onions) can be prepped a day or two in advance to make assembly even quicker!
• 💡Adjust the level of char on the broccoli to your preference – a little char adds great flavor and texture.