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Crispy Tofu Rice Bowl

Gluten-Free Crispy Tofu Rice Bowl

Name: Gluten-Free Crispy Tofu Rice Bowl
Total time: 35 min
Yield: 1
Cuisine: Japanese
Ingredients: 180 g extra-firm tofu, pressed and cut into 2 cm cubes; 1 tbsp gluten-free tamari; 1 tbsp gluten-free rice flour; 1.5 tbsp olive oil; 150 g broccoli, cut into small florets; ½ cucumber, thinly sliced; 2 scallions, thinly sliced, whites and greens separated; 1 tbsp fresh ginger, finely grated; 1 tbsp gluten-free rice vinegar; 1 tsp sesame seeds; ½ tsp salt; 1 tsp maple syrup; 1 cup cooked rice, gluten-free

Crisp tofu and charred broccoli get a sticky ginger-tamari glaze, cooled by cucumber and scallions.

Fits Celiac, Pregnancy, Toddlers and 8 more diets

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35 mintotal

1servings

13ingredients

Ingredients

180 g extra-firm tofu, pressed and cut into 2 cm cubes
1 tbsp gluten-free tamari
1 tbsp gluten-free rice flour
1.5 tbsp olive oil
150 g broccoli, cut into small florets
½ cucumber, thinly sliced
2 scallions, thinly sliced, whites and greens separated
1 tbsp fresh ginger, finely grated
1 tbsp gluten-free rice vinegar
1 tsp sesame seeds
½ tsp salt
1 tsp maple syrup
1 cup cooked rice, gluten-free

Method

Heat oven to 425°F; line a tray and salt the tofu.
Coat tofu with tamari, rice flour, and half the oil.
Roast tofu and broccoli until tofu is crisp and broccoli charred.20 min timer
Sizzle scallion whites and ginger in remaining oil until fragrant.2 min timer
Simmer vinegar, maple, and sesame until sticky; spoon over tofu.2 min timer
Serve over rice with cucumber and scallion greens for crunch.

Why it works

Celiac disease: Gluten-free tamari, rice flour, rice vinegar and rice keep hidden gluten out.

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