Japanese Crispy Tofu Rice Bowls

Ingredients

• 400 g extra-firm tofu, pressed and cut into cubes
• 2 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 2 tbsp cornstarch
• 2 tbsp olive oil
• 250 g broccoli, cut into small florets
• 150 g cucumber, thinly sliced
• 150 g sushi rice, uncooked
• 300 ml water
• 10 g fresh ginger, finely grated
• 2 cloves garlic, minced

Method

1. Rinse rice, cover with water, and simmer until tender.15 min timer
2. Toss tofu with cornstarch and sear in hot oil until crisp.
3. Steam broccoli until tender-crisp while tofu browns.5 min timer
4. Simmer tamari, vinegar, maple, ginger, and garlic until coating-thick.3 min timer
5. Serve tofu and broccoli over rice with cucumber and sauce.