Gluten-Free Japanese Crispy Tofu Rice Bowl

Ingredients

• 180 g extra-firm tofu, pressed and cut into 2 cm cubes
• 150 g broccoli, cut into small florets
• 100 g cucumber, thinly sliced
• 60 g gluten-free rice, dry
• 1 tbsp olive oil
• 1 tbsp gluten-free tamari
• 1 tsp maple syrup
• 1 tsp fresh ginger, finely grated
• 1 tsp rice vinegar
• 1 tsp cornstarch

Method

1. Cook the rice until tender, then drain any excess water.15 min timer
2. Steam broccoli until bright green and easily pierced.5 min timer
3. Whisk tamari, maple syrup, ginger, vinegar, and cornstarch smooth.
4. Brown tofu in olive oil, turning until crisp on several sides.8 min timer
5. Pour in the sauce and stir until glossy and thick.2 min timer
6. Serve tofu and broccoli over rice with cucumber alongside.