crispy sesame tofu meal prep with edamame salad and forbidden rice

🥘 Ingredients

• tofu 14 oz
• cornstarch 2 tbsp
• salt ¼ tsp
• soy sauce 2 tbsp
• maple syrup 1 tbsp
• rice vinegar 1 tsp
• garlic 2 cloves
• ginger 1 tsp, grated
• sesame oil 1 tbsp
• tofu 14 oz
• sesame seeds 1 tbsp
• forbidden rice 1 cup
• water 2 ½ cups
• salt ¼ tsp
• edamame 1 cup
• cucumber 1 cup, diced
• cherry tomatoes 1 cup, halved
• red onion ¼ cup, finely chopped
• parsley 2 tbsp, chopped
• lemon juice 1 tbsp
• olive oil 1 tbsp
• salt ¼ tsp
• pepper ¼ tsp

1. 1

   Pat the tofu dry and cut into 1-inch cubes. In a large bowl, toss tofu with cornstarch and salt to coat. In a separate small bowl, whisk together soy sauce , maple syrup , rice vinegar , garlic , and ginger to form the sticky glaze. Let the glaze mingle for 5 minutes .
2. 2

   Heat sesame oil in a large skillet over medium heat. Add tofu and cook until crisp and golden on all sides, about 8 minutes . Pour in the glaze and toss to coat; simmer until glossy and sticky, 3 minutes . Stir in sesame seeds at the end and remove from heat.
3. 3

   Meanwhile, rinse forbidden rice and combine with water and a pinch of salt in a saucepan . Bring to a boil, reduce heat to low, cover, and simmer 30 minutes . Remove from heat and let stand 5 minutes before fluffing with a fork.
4. 4

   Prepare edamame salad: in a bowl , combine edamame (thawed), cucumber , cherry tomatoes , red onion , and parsley . In a separate small bowl, whisk together lemon juice , olive oil , salt , and pepper . Drizzle dressing over the salad and toss to coat.
5. 5

   Assemble and store: in two meal prep containers, portion out a bed of creamy forbidden rice, top with crispy sesame tofu, and add a generous serving of edamame salad. Store in airtight containers for up to 4 days.