Sticky Tofu Veggie Rice Bowls

Sarah Lasry October 19, 2023

5.0 (2 reviews)

I love tofu. There, I admit it. I really do. The texture doesn’t bother me if I make sure to use the fi m tofu, and it can taste like whatever I want it to and there is no fear of being fleishig.

Recently, I tried a sweet, spicy, sticky tofu made Asian style in a rice bowl at a restaurant and I was hooked.

Now, tofu is a choice I make; this recipe can easily be done with fish or chicken. Why I love baking-sheet dinners: truly anything goes.

The mere fact that the veggies I use for this are usually bought pre-cut in sticks that I just cut smaller makes this whole dish five minutes to prep. For me, sometimes these little shortcuts are worth the money and make the effort less burdensome and keep me on track with healthier eating.

69

50m 2

Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Sesame, Soy

Cook Mode Keep your screen awake while you cook

Ingredients

Sticky Tofu Veggie Rice Bowls

1 package firm tofu, cut into cubes
2 tablespoons tamari sauce (or soy)
2 teaspoons Gefen Cornstarch
1/2 cup apricot jelly
2 tablespoons rice vinegar
2 and 1/4 cups water, divided
pinch of ginger powder
2 teaspoons garlic powder
1 package shiitake mushrooms
1 large zucchini, cubed small
6 butternut squash pre-cut sticks, cut bite-sized
5 to 6 whole garlic cloves
drizzle of Gefen Sesame Oil
1 tablespoon olive oil
1 cup jasmine rice
scallions, for garnish
Gefen Sesame Seeds, for garnish

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asian rice bowls Sarah Lasry sheet pan sheetpan tofu vegetables weeknight dinner

Directions

Line a large baking sheet with Gefen Parchment Paper. Preheat oven to 375 degrees Fahrenheit.
Pat your tofu cubes dry with a paper towel.
In a bowl mix together the tamari sauce, cornstarch, jelly, vinegar, spices, and one-fourth cup water. Gently add the tofu cubes and coat them with the sauce. Remove and place the coated tofu cubes onto the baking sheet on one side.
Add all the diced vegetables to the tray. Season with a drizzle of sesame oil, salt, and pepper.
In a separate small tin add the rice and totally cover with water (about two cups). Add a tablespoon olive oil.
Put everything in the oven. Bake for 30 minutes, flip the tofu, and bake another 10 minutes.
Take rice out after 30 minutes.
Add everything the way you want in a bowl, and garnish with scallions and sesame seeds.

Description:

Photography by Sara Goldstein

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Sticky Tofu Veggie Rice Bowls

Sarah Lasry

Whisk by Ami Magazine

Recipe Description:

I love tofu. There, I admit it. I really do. The texture doesn’t bother me if I make sure to use the fi m tofu, and it can taste like whatever I want it to and there is no fear of being fleishig.

Recently, I tried a sweet, spicy, sticky tofu made Asian style in a rice bowl at a restaurant and I was hooked.

Now, tofu is a choice I make; this recipe can easily be done with fish or chicken. Why I love baking-sheet dinners: truly anything goes.

The mere fact that the veggies I use for this are usually bought pre-cut in sticks that I just cut smaller makes this whole dish five minutes to prep. For me, sometimes these little shortcuts are worth the money and make the effort less burdensome and keep me on track with healthier eating.

Ingredients

Sticky Tofu Veggie Rice Bowls

1 package firm tofu, cut into cubes
2 tablespoons tamari sauce (or soy)
2 teaspoons Gefen Cornstarch
1/2 cup apricot jelly
2 tablespoons rice vinegar
2 and 1/4 cups water, divided
pinch of ginger powder
2 teaspoons garlic powder
1 package shiitake mushrooms
1 large zucchini, cubed small
6 butternut squash pre-cut sticks, cut bite-sized
5 to 6 whole garlic cloves
drizzle of Gefen Sesame Oil
1 tablespoon olive oil
1 cup jasmine rice
scallions, for garnish
Gefen Sesame Seeds, for garnish

Directions

Step 1 - Prepare the Sticky Tofu Veggie Rice Bowls

Line a large baking sheet with Gefen Parchment Paper. Preheat oven to 375 degrees Fahrenheit.
Pat your tofu cubes dry with a paper towel.
In a bowl mix together the tamari sauce, cornstarch, jelly, vinegar, spices, and one-fourth cup water. Gently add the tofu cubes and coat them with the sauce. Remove and place the coated tofu cubes onto the baking sheet on one side.
Add all the diced vegetables to the tray. Season with a drizzle of sesame oil, salt, and pepper.
In a separate small tin add the rice and totally cover with water (about two cups). Add a tablespoon olive oil.
Put everything in the oven. Bake for 30 minutes, flip the tofu, and bake another 10 minutes.
Take rice out after 30 minutes.
Add everything the way you want in a bowl, and garnish with scallions and sesame seeds.

Step 2 - Credits