Sesame-Ginger Glazed Freeze-Thaw Tofu Bowls
20min
20min
4
415
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Chef's Note
By tearing the tofu instead of slicing it, you create craggy, irregular surfaces that—combined with the porous freeze-thaw structure—allow the savory sesame-ginger glaze to cling to every single bite. This dish is excellent for meal prep as the tofu holds its chewy texture and won't get soggy in the fridge!
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Ingredients
1 block (14 oz) Extra-firm tofu (frozen, thawed, and drained)
2 tbsp Cornstarch
2 tbsp Avocado oil or vegetable oil
1/4 cup Low-sodium soy sauce or tamari
2 tbsp Maple syrup or honey
1 tbsp Toasted sesame oil
1 tbsp Fresh ginger, grated
2 cloves Garlic, minced
1 tbsp Rice vinegar
3 cups Broccoli florets
4 cups Cooked brown rice or quinoa
2 stalks Green onions, thinly sliced
1 tbsp Toasted sesame seeds
Instructions
- 1
Prepare the tofu: Take the completely thawed block of tofu and place it between your palms over the sink. Gently but firmly press to squeeze out the water. You will notice it behaves like a sponge, releasing a significant amount of liquid without losing its shape.
- 2
Tear the tofu: Instead of cutting with a knife, tear the pressed tofu into bite-sized, craggy chunks. This creates more surface area and rough edges to catch the glaze.
- 3
Crisp the tofu: Toss the torn tofu pieces in a bowl with the cornstarch until evenly coated. Heat 1.5 tablespoons of the avocado oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.
- 4
Make the glaze: In a small bowl, whisk together the soy sauce, maple syrup, toasted sesame oil, grated ginger, minced garlic, and rice vinegar.
- 5
Sauté the broccoli: Add the remaining 1/2 tablespoon of oil to the same skillet over medium heat. Add the broccoli florets and 2 tablespoons of water. Cover and steam for 3 minutes until tender-crisp, then remove the cover and sauté for another minute.
- 6
Combine and glaze: Lower the heat to medium-low. Return the crispy tofu to the skillet with the broccoli. Pour the glaze over the mixture. Stir constantly for 1-2 minutes; the spongy freeze-thaw tofu will immediately drink up the glaze, and the sauce will thicken into a glossy coating.
- 7
Assemble: Divide the warm cooked brown rice among four meal-prep containers or bowls. Top each with equal portions of the glazed tofu and broccoli. Garnish with green onions and toasted sesame seeds.
Nutrition Information (per serving)
415
15g
58g
13g
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