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Crispy Tofu Bowls

Gluten-Free Crispy Tofu Bowls

Name: Gluten-Free Crispy Tofu Bowls
Total time: 35 min
Yield: 1
Cuisine: Japanese
Ingredients: 250 g extra-firm tofu, pressed dry and cut into cubes; 1.5 cups broccoli, small florets; ½ medium cucumber, thinly sliced; 1.5 tbsp gluten-free tamari; 1 tbsp certified gluten-free rice vinegar; 1 tsp maple syrup; 1 tbsp fresh ginger, finely grated; 2 scallions, white and green parts, thinly sliced; 2 tbsp olive oil, divided; 1 tbsp certified gluten-free cornstarch; ½ cup certified gluten-free short-grain rice, uncooked; ¼ tsp salt; 1 tbsp toasted sesame seeds

Crisp tofu is coated in a tangy ginger-tamari glaze with charred scallions, alongside tender rice, broccoli, and cool cucumber.

Fits Celiac, Pregnancy, Toddlers and 8 more diets

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35 mintotal

1servings

13ingredients

Ingredients

250 g extra-firm tofu, pressed dry and cut into cubes
1.5 cups broccoli, small florets
½ medium cucumber, thinly sliced
1.5 tbsp gluten-free tamari
1 tbsp certified gluten-free rice vinegar
1 tsp maple syrup
1 tbsp fresh ginger, finely grated
2 scallions, white and green parts, thinly sliced
2 tbsp olive oil, divided
1 tbsp certified gluten-free cornstarch
½ cup certified gluten-free short-grain rice, uncooked
¼ tsp salt
1 tbsp toasted sesame seeds

Method

Cook rice according to package directions until tender and fluffy.15 min timer
Coat tofu with cornstarch and salt; brown in hot oil until crisp.10 min timer
Char scallions; add ginger, tamari, vinegar, and maple, reducing until syrupy.2 min timer
Return tofu and toss until sticky and crisp-edged; sprinkle with sesame.1 min timer
Steam broccoli until tender-crisp; serve with rice and cool cucumber.5 min timer

Why it works

Gluten-free: Gluten-free tamari, rice vinegar, cornstarch, and rice keep wheat, barley, and rye out.
Celiac disease: The tamari, rice vinegar, cornstarch, and rice are all specifically gluten-free.
Wheat allergy: Gluten-free tamari and cornstarch provide the sauce and crisp coating without wheat.

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