Ingredients
Tofu Marinade
- 14 oz tofu drained, pressed, cut into 1" cubes
- 3 tbsp rice vinegar
- 4 tbsp tamari or soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp olive oil for cooking
For Bowl
- 2 c jasmine rice uncooked
- 1 tbsp olive oil divided
- broccoli florets
- white cabbage shredded
- 8 oz beech mushrooms
- 1 bunch radishes sliced
- 1 c carrots shredded
- 2 tbsp white sesame seeds
- green onions for garnish
- salt and pepper to taste
Sweet Chili Sauce
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup grade A
- 1 tbsp sambal oelek
- 1 tbsp mirin
- 1 tsp sesame oil
- remaining tofu marinade
Instructions
- Prepare rice following package directions. Set aside.
- Blanch Broccoli. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 – 1 1/2 minutes. Plunge broccoli into an ice water bath to stop cooking.
- Make Tofu Marinade. Add tofu marinade ingredients in a bowl and whisk together to combine. Add tofu to the bowl and let marinate for one hour.
- Cook Tofu. Heat 2 tbsp of olive oil in a large cast-iron skillet over medium-high heat. Add tofu to the pan and reserve leftover marinade for chili sauce. Cook, occasionally turning, until golden brown all over, about 10 minutes. Remove tofu from the pan; set aside.
- Sauté Cabbage. Wipe out the pan, and add an additional ½ tbsp of olive oil, place back over medium-high heat. Once the oil is hot, add the cabbage and season with salt and pepper. Sauté until softened, 1-2 minutes. Remove from heat; set aside
- Sauté Mushrooms. Place skillet back on the stove and add one last ½ tbsp of olive oil. Once hot, add the mushrooms and season with salt and pepper. Sauté until softened, 1-2 minutes. Remove from heat; set aside.
- Prepare Sauce. Add chili glaze ingredients to a small bowl; whisk to combine. In a large saucepan, heat sweet chili sauce and leftover marinade over medium heat. Add tofu and stir to coat.
- To Serve. Assemble tofu, broccoli, mushrooms, shredded carrots, sliced radishes over rice. Garnish with chopped green onions, sesame seeds. Drizzle leftover sweet chili sauce over top. Enjoy!
Nutrition
Calories: 669kcalCarbohydrates: 101gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 1965mgPotassium: 902mgFiber: 7gSugar: 14gVitamin A: 5691IUVitamin C: 58mgCalcium: 168mgIron: 4mg