Sticky Tofu Bowl

If you’re skeptical about tofu, I promise you’ll love it after trying this sticky tofu bowl! This easy 20-minute bowl is made up of rice, broccoli and sticky sesame tofu and makes the perfect dinner. It’s packed with protein and is guaranteed to become one of your favourite ways to make tofu.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2

Ingredients

• 1 1/2 cups cooked rice
• 1 block extra-firm tofu (about 350g)
• 1 tbsp olive oil, plus more for frying
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp white flour (or cornstarch for gluten-free)
• 1 tbsp sesame seeds
• 1 green onion
• 1 broccoli head (about 2 cups)

Sticky Sauce

• 1/3 cup ketchup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp fresh ginger (about 1/4 tsp powdered ginger)

Equipment

• Frying pan
• Small pot

Instructions

1. Cook rice according to package directions.
2. Boil water to blanch broccoli.
3. Cut tofu into 3/4 inch cubes then coat with olive oil, soy sauce and flour. Fry in a non-stick pan on medium heat in 1 tbsp olive oil while preparing sauce, flipping each piece after about 2-3 minutes. I like to use tongs to pick up a couple pieces at a time and flip them. Make sure each side of the cube gets cooked and turns brown and golden.
4. Add all the sticky sauce ingredients to a bowl and mix together.
5. Cut broccoli into florets then add them to boiling water for 1-2 minutes and drain.
6. After the tofu is golden brown, pour in 3/4 of the sticky sauce (save 1/4 to drizzle over the bowls at the end). Coat each piece in sauce and let the sauce simmer for a couple of minutes.
7. Serve the tofu with the rice, broccoli, the remaining sticky sauce, and garnish with sesame seeds and green onion. Enjoy!

Notes:

*For a gluten-free version of this sticky sesame tofu, substitute cornstarch for white flour and tamari for soy sauce.