Vegan Sweet & Savory Tofu Bowls

🥘 Ingredients

• broccoli florets
  2 c
• cooking oil
  1 tbsp
• cornstarch
  2 tbsp
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• mini cucumber
  1 unit
• rice wine vinegar
  1 tsp
• scallions
  2 unit
• sesame oil
  2 tsp
• sriracha
  ½ tsp
• sugar
  ½ tsp
• sweet soy glaze
  2 tbsp
• tofu
  14 oz

🍳 Cookware

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

1. 

   1

   Wash and dry all 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 , and a pinch of salt. Mix thoroughly and set aside to pickle until ready to serve.

   mini cucumber: 1 unit, scallions: 2 unit, broccoli florets: 2 c, rice wine vinegar: 1 tsp, sugar: ½ tsp
2. 

   2

   Heat a drizzle of cooking 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, half the sesame oil , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: 1 c, sesame oil: 2 tsp
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: 14 oz, cornstarch: 2 tbsp
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 .
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. 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: 2 tbsp, sweet soy glaze: 2 tbsp, sriracha: ½ tsp
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.