Crispy Tofu and Broccoli Bowl

🥘 Ingredients

• cubed extra-firm tofu 14 Oz
• cornstarch 2 tbsp
• broccoli florets 3 cups
• soy sauce 2 tbsp
• maple syrup 1 tbsp
• garlic powder 1 tsp
• red pepper flakes ½ tsp
• black pepper ¼ tsp
• olive oil 2 tbsp
• brown rice 2 cups

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.
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.
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.
6. 6

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