Crispy Baked Tofu Teriyaki Bowl

• Vegan
• Gluten free

• Produce

  • 3 Baby bok choy
  • 1 clove Garlic
  • 1/2 tbsp Ginger, fresh
  • 2 Green onions

• Refrigerated

  • 1 block Tofu, extra firm

• Other

  • 1/2 cup Bragg's liquid aminos, or low sodium soy sauce

• Condiments

  • 2 tbsp Mirin

• Pasta & Grains

  • 3/4 cup Brown rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tbsp Cornstarch mixed with
  • 1 sprinkle Pepper
  • 1 Sesame seeds
  • 2 tbsp Turbinado sugar, raw

• Oils & Vinegars

  • 2 tbsp Peanut oil or canola oil
  • 1/2 tbsp Sesame oil

• Liquids

  • 3 cups Water

Found on coffeeandquinoa.com

Ingredients

• 3/4 cup brown rice
• 3 to 4 cups water
• 1 block extra firm tofu
• 1/4 cup Braggs liquid aminos or low-sodium soy sauce
• 1 Tbsp peanut oil or canola oil
• 1 Tbsp cornstarch
• 3 to 4 baby bok choy, rinsed
• 1 Tbsp peanut oil or canola oil
• sprinkle of pepper
• 1/4 cup Braggs liquid aminos or low-sodium soy sauce
• 2 Tbsp mirin
• 2 Tbsp raw turbinado sugar (or brown sugar)
• 1/2 Tbsp sesame oil
• 1/2 Tbsp chopped fresh ginger
• 1 clove garlic, chopped
• 1/2 Tbsp cornstarch mixed with 2 Tbsp water
• 2-3 green onions, sliced
• sesame seeds

Directions

• Make the rice. Rinse and drain rice. Add to a small pot, along with water, and bring to a boil. Simmer for 30 minutes. Drain, cover, and let sit for 20 more minutes. Fluff with a fork before serving.
• Make the crispy baked tofu. Preheat oven to 425. Drain the water out of the package of tofu. Wrap the block of tofu in paper towels and squeeze out the excess moisture. Slice tofu into bite-sized triangles.
• Place tofu in a bowl or large dish. Pour Braggs and peanut oil over the tofu and sprinkle with cornstarch. Toss gently until tofu is coated with the mixture and no dry spots of cornstarch remain. Spread tofu on a baking sheet lined with parchment paper. Bake until deep brown and chewy, about 25-30 minutes, flipping halfway through.
• Make the teriyaki sauce. While the tofu bakes, whisk or blend together the Braggs, mirin, sugar, sesame oil, ginger, and garlic. Stir in the cornstarch/water mixture. Bring to a simmer in a small pan. Simmer, stirring occasionally, until mixture thickens, about 3-4 minutes. Remove from heat and pour into a small pitcher.
• Make the bok choy. Slice the baby bok choy in half lengthwise. Spread halves on a baking sheet. Drizzle the leafy greens with peanut oil and toss them a bit to coat. Sprinkle with pepper. The bok choy will need to bake for just 6-8 minutes, so place them in the hot oven when the tofu has 6-8 minutes left to go.
• To serve, scoop rice into bowls. (If you want to be really nice, you can chop up the roasted bok choy before serving.) Top rice with bok choy, tofu, teriyaki sauce, green onions, and sesame seeds. Enjoy!