Sticky Tofu Bowl

Name: Sticky Tofu Bowl
Yield: 4 servings
Ingredients: 1 cup rice; 12 oz extra-firm silken tofu; 4 tbsp Oil, divided; 1 tsp Chinese five-spice powder; Kosher Salt; 1 small English Cucumber, thinly sliced; 1.5 tbsp Rice Wine Vinegar; 8 oz shiitake mushrooms (stemmed and cut into 1/4-inch pieces); 0.25 cup Reduced Sodium Soy Sauce; 1 tbsp Dark Brown Sugar; 2 tsp chili garlic sauce; scallions, sesame seeds, and cilantro, sliced for serving

Make a tofu bowl with roast tofu seasoned with soy sauce, dark brown sugar and chili garlic sauce for an irresistible sweet-salty dinner.

Brooke1999

Servings4

Difficultyhard

Entrees

Ingredients

1 cuprice
12 ozextra-firm silken tofu
4 tbspOil, divided
1 tspChinese five-spice powder
Kosher Salt
1 smallEnglish Cucumber, thinly sliced
1.5 tbspRice Wine Vinegar
8 ozshiitake mushrooms (stemmed and cut into 1/4-inch pieces)
0.25 cupReduced Sodium Soy Sauce
1 tbspDark Brown Sugar
2 tspchili garlic sauce
scallions, sesame seeds, and cilantro, sliced for serving

Instructions

1
Heat oven to 450°F. Cook rice per package directions.
2
Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
3
Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
4
In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
5
In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
6
Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.