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Sweet and Spicy Tofu Bowl

Try this easy and flavorful high protein meal featuring umami-rich sweet and spicy tofu, roasted broccoli, and steamed rice.
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Prep Time:15 minutes
Cook Time:30 minutes
Servings: 2

Ingredients

Tofu

  • 1 lb extra firm tofu1 pressed or frozen and thawed2
  • pinch of salt and pepper
  • 3 tbsp potato starch
  • 1 tbsp oil

Broccoli

  • 1 head broccoli cut into florets
  • 1 tbsp oil
  • pinch of salt and pepper

Sauce

  • 2 tbsp brown sugar
  • 2 tbsp tomato paste
  • 1 tbsp gochujang*3
  • 3 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp soy sauce3
  • ½ cup water
  • 2 cloves garlic minced
  • 1 tsp ginger minced

To Serve

  • 2 servings of steamed rice
  • 1 tbsp toasted sesame seeds
  • 1 green onion sliced

Instructions

  • Preheat oven to 425°F/215°C. Line a baking tray with parchment paper.
  • Cut or tear tofu into chunks, then pat dry with a towel.
    If using frozen tofu: tear into chunks then marinate in ½ cup of vegetable broth for 5-10 minutes. The tofu should soak up the sauce easily.
  • Place tofu in a mixing bowl and sprinkle some salt and pepper over. Sift potato starch on top and toss gently to coat the tofu.
  • Drizzle oil over the tofu and toss to coat. Add tofu to one half of the baking sheet - try to space them out so the pieces aren't touching.
  • Toss broccoli with salt, pepper, and oil. Spread out on the other half of the baking sheet.
  • Bake the tofu and broccoli for 25-30 minutes, flipping halfway, until tofu is golden and crisp and broccoli is tender. Remove broccoli if it starts to burn.
  • Combine all the sauce ingredients in a saucepan and place over medium heat. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
  • Add baked tofu and stir until well coated in sauce. Turn off heat.
  • To serve, add rice to a bowl and top with tofu and broccoli. Sprinkle with some toasted sesame seeds and green onions.

Notes

1) You can use super firm tofu and skip the pressing. For extra firm tofu, press for 15-30 minutes. When I'm short on time, I will skip pressing extra firm tofu and it's still tasty, but the tofu is softer.
2) For frozen tofu, you can thaw it in the fridge overnight, then gently squeeze out excess water. 
3) Make it Gluten-Free: Use a gluten-free gochujang* and gluten-free soy sauce alternative like tamari or coconut aminos.