Vegan Spicy Lemon Maple Tofu

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  12 oz
• chili flakes
  1 tsp
• cooking oil
  2 tbsp
• cornstarch
  2 tbsp
• garlic
  3 cloves
• jasmine rice
  1 c
• lemon
  1 unit
• maple syrup
  2 tbsp
• mushroom stock concentrate
  1 unit
• salt
  1 tsp
• tofu
  14 oz
• veggie stock concentrate
  1 unit
• water
  1½ cup

🍳 Cookware

• small pot
• baking sheet
• large bowl
• small bowl

1. 

   1

   veggie stock concentrate cornstarch broccoli lemon tofu garlic mushroom stock concentrate chili flakes maple syrup jasmine rice cooking oil salt black pepper water

   veggie stock concentrate: 1 unit, cornstarch: 2 tbsp, broccoli: 12 oz, lemon: 1 unit, tofu: 14 oz, garlic: 3 cloves, mushroom stock concentrate: 1 unit, chili flakes: 1 tsp, maple syrup: 2 tbsp, jasmine rice: 1 c, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1½ cup
2. 

   2

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
3. 

   3

   In a small pot , combine jasmine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .
4. 

   4

   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 ⏱️ 10 minutes .
5. 

   5

   Place tofu in a large bowl ; season with salt and black pepper. Add half the cornstarch and toss until evenly coated.
6. 

   6

   In a small bowl , whisk together remaining cornstarch and 2 tablespoons water.
7. 7

   Divide rice between bowls; top with broccoli and tofu in separate sections.