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Sticky Tofu Veggie Rice Bowls


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.


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.


Photography by Sara Goldstein