Spicy Maple Tofu Bowls with Golden Garlic Rice & Broccolini
Sweet and spicy glazed tofu served over golden garlic turmeric rice with broccolini—an easy, comforting one-bowl vegan meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 teaspoons olive oil for sautéing
- 1 clove garlic finely grated
- 2 teaspoon ground turmeric
- 1 cup short grain brown rice rinsed well and drained
- 1 ¾ cups vegetable stock
- sea salt and ground black pepper to taste
- 1 lb firm tofu drained
- 1 tablespoon arrowroot starch
- ¼ cup maple syrup
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons sambal oelek or gochujang
- 2 tablespoons Tamari
- 1 clove garlic finely grated
- 1 bunch broccolini
- water
- ¼ cup olive oil
- sliced green onions for garnish
Instructions
Instructions
- Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add grated garlic and turmeric and sauté for 30 seconds.
- Stir in rinsed rice, pour in the vegetable stock, season with salt and pepper. Bring to boil, then cover and simmer for 35–40 minutes.
- Dry and cube the tofu. Toss in arrowroot starch, salt, and pepper until evenly coated.
- Heat 1 teaspoon olive oil in a skillet over medium-high. Cook tofu, flipping to brown all sides, about 8–10 minutes.
- Reduce heat and add maple syrup. Stir and cook tofu 2–3 more minutes to glaze.
- Steam or sauté broccolini 5–7 minutes until tender-crisp. Season with salt and pepper.
- Assemble bowls with rice, tofu, and broccolini. Garnish with sliced green onions and serve warm.
Notes
To make it gluten-free, be sure to use tamari instead of soy sauce. For milder heat, use gochujang instead of sambal oelek. Refrigerate leftovers up to 4 days.