Sticky Tofu Bowl - Step by step recipe instruction

Sticky Tofu Bowl

Make a tofu bowl with roast tofu seasoned with soy sauce, dark brown sugar and chili garlic sauce for an irresistible sweet-salty dinner.

Servings

4

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Nutrition Facts

Per serving

445

Calories

16g

Protein

19g

Fat

53g

Carbs

Ingredients

  • 1 cup rice
  • 12 oz. extra-firm silken tofu
  • 4 Tbsp. oil, divided
  • 1 tsp. Chinese five-spice powder
  • Kosher salt
  • 1 small English cucumber (thinly sliced)
  • 1 1/2 Tbsp. rice vinegar
  • 8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
  • 1/4 cup reduced-sodium soy sauce
  • 1 Tbsp. dark brown sugar
  • 2 tsp. chili garlic sauce
  • Sliced scallions, sesame seeds, and cilantro, for serving

Instructions

1

Heat oven to 450°F. Cook rice per package directions.

2

Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.

3

Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.

4

In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.

5

In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.

6

Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.

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