Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 large carrot, sliced into coins
  • 1 tbsp neutral oil
  • 1/2 tsp smoked paprika
  • 1 cup long-grain brown rice
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp freshly grated ginger

Instructions:

  1. Drain the tofu and wrap it in a clean towel, placing a heavy skillet on top for 10 minutes to expel excess water. Cube the tofu into 1/2 inch pieces. In a bowl, toss the cubes with cornstarch, garlic powder, and salt until evenly coated.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place tofu on one side and broccoli, peppers, and carrots on the other. Drizzle vegetables with oil and smoked paprika. Roast for 20–25 minutes, flipping tofu halfway through.
  3. Combine brown rice, vegetable broth, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Whisk together soy sauce, maple syrup, sesame oil, sriracha, and grated ginger. Toss the roasted tofu in the glaze during the final 5 minutes of roasting or immediately after removing from the oven.
  5. Assemble the bowls by placing a base of fluffy brown rice, adding the roasted vegetables, and topping with the glazed crispy tofu.