Sesame Tofu Bowl
This delicious bowl is the perfect light summer dinner or lunch. It’s veggie forward with a tasty sauce and dosed with plant protein.
Ingredients
Sesame Tofu
- 2 blocks extra firm tofu
- 2 tbsp corn starch
- 1/4 cup gluten free reduced sodium tamari
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 2 tsp minced garlic
- 2 tbsp sesame seeds
Bowl
- 2 cups dry gluten free white rice
- 1 large cucumber
- 2 carrots (shredded)
- 12 oz frozen shelled edamame
- 1 bunch green onion
- 1 cup pickled red onions
Spicy Tamari Mayo
- 1/3 cup vegan or regular mayo
- 2 tbsp sriracha
- 1 tbsp gluten free reduced sodium tamari
- 1 tbsp maple syrup
- 1 tbsp lime juice
Instructions
- Cook the rice according to package directions.
- Drain the packages of tofu and pat them dry. Rip them into bite-sized pieces. Boil them in salted water for 5 minutes.
- While the tofu is boiling and rice is cooking, make the sauce for the tofu by combining the tamari, maple syrup, sesame oil, lime juice, and minced garlic in a small bowl and whisking it together.
- Coat the boiled tofu in the corn starch. Add it to a large fry pan with extra virgin olive oil set to medium heat. Sauté until browned on most sides.
- Add the sauce to the tofu, stirring it around to make sure each piece gets coated. Cook for another 2 minutes or until tofu has absorbed all of the sauce. Turn off the heat and stir in the sesame seeds. Set the tofu aside.
- Thinly slice the cucumber, dice the green onion, and shred the carrots if you’ve not already done so.
- Make the spicy tamari mayo sauce by combining all sauce ingredients in a small bowl and whisking together.
- Cook the edamame in the microwave according to package directions.
- Put a bowl together using 1 cup of rice, 1/3 cup edamame, a handful of sliced cucumber and shredded carrots, 1/4 cup pickled red onion, a scoop of tofu and top with a handful of diced green onion. Drizzle the sauce over the top.