Name: Spicy Tofu Rice Bowl with Broccoli, Mushrooms & Soy-Tahini Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 0.68 kg cremini mushrooms; 3 (340 g) pkgs extra firm tofu; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; chili-garlic sauce; pure maple syrup; rice vinegar; salt; soy sauce; tahini; toasted sesame oil

Spicy Tofu Rice Bowl with Broccoli, Mushrooms & Soy-Tahini DressingSpicy Tofu Rice Bowl with Broccoli, Mushrooms & Soy-Tahini Dressing — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 crowns broccoli

0.68 kg cremini mushrooms

3 (340 g) pkgs extra firm tofu

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

chili-garlic sauce

pure maple syrup

rice vinegar

salt

soy sauce

tahini

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F) and arrange racks in the upper, middle, and lower thirds of the oven.

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place soy sauce, chili-garlic sauce, oil, and maple syrup in a large bowl. Whisk to combine the marinade.

Medium dice tofu, add to the bowl with the marinade, and gently stir to coat. Set aside to marinate. (Wipe baking sheet dry with paper towels and reserve for later use.)

Wash and dry the fresh produce.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Transfer to the reserved baking sheet.

Quarter mushrooms and transfer to another large baking sheet. Drizzle veggies on both baking sheets with oil and season with salt. Toss to combine, then spread out in an even layer.

Transfer tofu to a third large baking sheet, spreading out in a single layer. Drizzle with any marinade left in the bowl. (Reserve bowl for later use.)

Place baking sheets in the oven and roast, stirring halfway through, until veggies are tender and tofu is golden, about 20 minutes.

Meanwhile, trim and cut green onions crosswise into thin pieces. Set aside.

Place tahini, vinegar, maple syrup, soy sauce, and water in the reserved bowl. Whisk to combine the sauce and set aside.

When the veggies and tofu are done, remove from the oven. Add half of the green onions and toss to combine. (Reserve remaining green onions for serving.)

To serve, divide the rice, tofu, and veggies between plates or bowls. Drizzle with sauce and top with the remaining green onion. Enjoy!

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