Vegan Sweet & Savory Tofu Bowls

🥘 Ingredients

• broccoli florets
  1 lb
• cornstarch
  2 tbsp
• hoisin sauce
  4 tbsp
• jasmine rice
  1.5 c
• mini cucumber
  2 unit
• pepper
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sesame oil
  1 tbsp
• sriracha
  2 tsp
• sugar
  1 tsp
• sweet soy glaze
  1/2 c
• tofu
  2 unit

🍳 Cookware

• small bowl
• small pot
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice mini cucumber . Thinly slice scallions , separating whites from greens. Cut broccoli florets into bite-size pieces if necessary. In a small bowl , combine cucumber, rice wine vinegar , ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt . Mix thoroughly and set aside to pickle until ready to serve.

   mini cucumber: 2 unit, scallions: 4 unit, broccoli florets: 1 lb, rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt
2. 

   2

   Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, ⏱️ 2 minutes . Stir in jasmine rice , 1¼ cups water (2¼ cups for 4), half the sesame oil (all for 4), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, sesame oil: 1 tbsp, salt
3. 

   3

   While rice cooks, open and drain tofu ; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. In a medium bowl , combine tofu, half the cornstarch , and a big pinch of salt . Stir until tofu is fully coated. Heat a large drizzle of oil in a large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until browned on all sides, ⏱️ 6 minutes . Reserve bowl. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

   tofu: 2 unit, cornstarch: 2 tbsp, salt
4. 

   4

   Heat a drizzle of oil in pan used for tofu over medium-high heat. Add broccoli and a pinch of salt ; cook, stirring occasionally, until tender, ⏱️ 8 minutes .

   salt
5. 

   5

   While broccoli cooks, in bowl used for tofu, whisk together hoisin sauce , sweet soy glaze , sriracha , remaining cornstarch, and 1⁄3 cup water (2⁄3 cup for 4 servings). Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally, until sauce is thickened and sticky, ⏱️ 2 minutes . Transfer seared tofu to pan. Stir until fully coated and tofu is warmed through, ⏱️ 1 minute . Taste and season with salt and pepper if desired.

   hoisin sauce: 4 tbsp, sweet soy glaze: 1/2 c, sriracha: 2 tsp, salt, pepper
6. 

   6

   Divide rice between bowls; top with tofu and broccoli and pickled cucumber (draining first) in separate sections. Garnish with scallion greens and serve.