Spicy Maple Tofu Bowls with Golden Garlic Rice & Broccolini
Ready in under an hour, this vegan bowl recipe combines golden garlic rice with spicy maple-glazed tofu and crisp-tender broccolini. A fragrant, protein-packed, and totally hands-off dish perfect for weeknight dinners.
Equipment
- 1 Pressure cooker for cooking rice
- 1 Large skillet for cooking tofu and broccolini
- 1 Mixing bowl for tossing tofu
Ingredients
Golden Garlic Rice
- 2 teaspoons olive oil for sautéing
- 1 clove garlic finely grated
- ½ teaspoon ground turmeric
- 1 cup short grain brown rice rinsed well and drained
- 1 ¾ cups vegetable stock
- sea salt to taste
- ground black pepper to taste
Tofu and Broccolini
- 1 lb firm tofu drained and cubed
- 1 tablespoon arrowroot starch
- ¼ cup maple syrup
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons sambal oelek or gochujang
- 2 tablespoons Tamari
- 1 clove garlic finely grated
- 1 bunch broccolini trimmed
- water
- ¼ cup olive oil
- sliced green onions for garnish
Instructions
Instructions
- Heat a medium saucepan over medium heat. Add 1 teaspoon oil, garlic, and turmeric. Sauté for 30 seconds until fragrant.
- Add rice and stir to coat. Add vegetable stock, salt, and pepper. Bring to a boil, cover, lower heat, and simmer 45 minutes. Let sit off heat for 10 minutes.
- Pat tofu dry and cut into cubes. Toss in a bowl with arrowroot starch, salt, and pepper.
- Whisk maple syrup, sambal oelek, Tamari, vinegar, and garlic in a small bowl to make the glaze.
- Steam broccolini in a skillet with a bit of water and a lid until bright green and tender, about 5 minutes. Remove and reserve.
- In a clean skillet over medium heat, add a bit of oil. Brown tofu in batches, 3-5 minutes per side. Remove to a plate.
- Return tofu to skillet, add glaze, and simmer 5 minutes until thickened and sticky. Stir in broccolini to coat.
- Serve glazed tofu and broccolini over golden garlic rice. Top with sliced green onions if desired.
Notes
To adjust spice level, reduce sambal oelek. Store leftovers in airtight container for up to 4 days. Reheat gently to maintain texture. Broccolini can be subbed with other quick-cooking greens like snap peas or spinach.