Sticky Sesame Tofu Bowl

Ingredients

• Jasmine rice

• Extra firm tofu

• Veggies of your choice -- good options are broccoli, mushrooms, onion, carrot, bell pepper, zucchini

• Corn starch

• 1 tbsp sesame oil

• 2 tbsp maple syrup

• ¼ cup coconut aminos or soy sauce

• 2 tbsp rice wine vinegar

• Squirt of sriracha 

• Squirt of ketchup

Directions

1. Drain and press your tofu for about 15 mins

2. Cut tofu into cubes and then coat in a light layer of corn starch

3. In a frying pan, heat up some oil (preferably olive or avocado oil) and pan fry your tofu making sure each side gets crispy on a med-high heat.

4. Once pan fried, put the tofu aside and sauté your cut up veggies.

5. Start to cook your jasmine rice while sauteing the veggies. A good ratio is 1 cup of jasmine rice to 1.25 cups of water. Bring to a boil without a lid, then turn to low and put a lid on for 12 mins. After 12 mins turn off the stove but keep the lid on.  Make sure to not remove the lid at any point in the cooking process

6. To make the sauce, combine 2 tbsp maple syrup, 1/4 cup coconut aminos, 2 tbsp rice wine vinegar, squirt of sriracha and squirt of ketchup

7. Once the veggies are sautéed, add in the sauce you just made and heat it up. Once the sauce is hot, add in the tofu and combine.

8. Then serve the sticky sesame tofu and veggie mix over rice.