Vegan Spicy Lemon Maple Tofu

🥘 Ingredients

• black pepper
• broccoli
  1 lb
• chili flakes
  2 tsp
• cooking oil
  4 tsp
• cornstarch
  4 tbsp
• garlic
  4 clove
• jasmine rice
  1.5 c
• lemon
  2 unit
• maple syrup
  4 tbsp
• mushroom stock concentrate
  2 unit
• paper towels
• salt
• tofu
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large bowl
• large pan
• small bowl
• whisk

1. 

   1

   - Wash and dry all produce. - Cut broccoli into bite-size pieces if necessary. - Peel and mince or grate garlic . - Zest and quarter lemon . - 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 1/2-inch cubes.

   broccoli: 1 lb, garlic: 4 clove, lemon: 2 unit, tofu: 2 unit, paper towels
2. 

   2

   - In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), 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, salt
3. 

   3

   - While rice cooks, toss broccoli on a baking sheet with a drizzle of cooking oil , salt, and black pepper . - Roast on middle rack until tender and lightly browned, ⏱️ 12 minutes .

   cooking oil: 4 tsp, black pepper
4. 

   4

   - Place tofu in a large bowl ; season with salt and pepper. Add half the cornstarch and toss until evenly coated. - Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, ⏱️ 3 minutes per side. (For 4 servings, you may need to work in batches, adding another drizzle of oil per batch.) - Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

   cornstarch: 4 tbsp
5. 

   5

   - In a small bowl , whisk together remaining cornstarch and 2 TBSP water (4 TBSP for 4 servings) using a whisk . - Heat a drizzle of oil in pan used for tofu over medium-low heat. Add garlic and a pinch of chili flakes ; cook, stirring, until fragrant, ⏱️ 60 seconds . - Whisk in cornstarch mixture, maple syrup , veggie stock concentrate , mushroom stock concentrate , and juice from one lemon wedge (two wedges for 4). - Bring to a simmer and cook, stirring occasionally, until thickened, ⏱️ 3 minutes (if sauce seems too thick, add splashes of water). Remove from heat. - Return fried tofu to pan and toss until coated in sauce.

   chili flakes: 2 tsp, maple syrup: 4 tbsp, veggie stock concentrate: 2 unit, mushroom stock concentrate: 2 unit
6. 

   6

   - Divide rice between bowls; top with broccoli and tofu in separate sections. - Top broccoli with a pinch of lemon zest and sprinkle tofu with as many remaining chili flakes as you like. Serve with remaining lemon wedges if desired.