Crispy Tofu and Broccoli Bowl

🥘 Ingredients

• black pepper
  1/4 tsp
• broccoli florets
  3 cups
• brown rice
  2 cups
• cornstarch
  2 tbsp
• cubed extra-firm tofu
  14 Oz
• garlic powder
  1 tsp
• maple syrup
  1 tbsp
• olive oil
  2 tbsp
• red pepper flakes
  1/2 tsp
• soy sauce
  2 tbsp

1. 1

   Preheat the oven to 200°F Fan and line a baking sheet with parchment paper.
2. 2

   In a large bowl, toss the cubed extra-firm tofu with cornstarch until evenly coated, ensuring each piece is lightly dusted for maximum crispiness.

   cubed extra-firm tofu: 14 Oz, cornstarch: 2 tbsp
3. 3

   Arrange the tofu in a single layer on the prepared baking sheet and bake for ⏱️ 20 minutes , flipping halfway through, until golden and crispy.
4. 4

   While the tofu bakes, steam the broccoli florets for ⏱️ 5–7 minutes until bright green and tender-crisp, then set aside.

   broccoli florets: 3 cups
5. 5

   In a small bowl, whisk together soy sauce , maple syrup , garlic powder , red pepper flakes (if using), and black pepper to create the sauce.

   soy sauce: 2 tbsp, maple syrup: 1 tbsp, garlic powder: 1 tsp, red pepper flakes: 1/2 tsp, black pepper: 1/4 tsp
6. 6

   Heat olive oil in a large skillet over medium-high heat until shimmering, about ⏱️ 1 minute .

   olive oil: 2 tbsp
7. 7

   Add the steamed broccoli to the skillet and sauté for ⏱️ 2–3 minutes , stirring occasionally, to lightly char the edges.
8. 8

   Pour the sauce over the broccoli and cook for ⏱️ 1 minute , stirring constantly, until it thickens slightly and coats the vegetables evenly.
9. 9

   Gently fold in the baked tofu and cook for an additional ⏱️ 1–2 minutes to combine and warm through.
10. 10

    Divide the cooked brown rice and top with the tofu and broccoli mixture.

    brown rice: 2 cups