Description
Healthy vegan and gluten free crispy tofu bowl with medley rice.
Ingredients
Scale
- 1 (14-ounce) block extra-firm tofu
- 1/2 teaspoon salt
- 3 tablespoons potato starch
- 2 tablespoons vegetable oil
- 3 cups of cooked medley rice (brown, jasmin and pearl)
- 16 oz of raw brocoli
- 2 tbsp of soy sauce (less sodium)
- 2 tbsp of brown rice vinegar
- Salt
Instructions
- Line a plate with a folded paper towel and set the tofu without the packaging on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Let sit for 30 minutes until the liquid came out of the tofu.
- Bake brocoli topped with brown rice vinegar for 20 minutes at 450 degrees.
- Slice the pressed tofu into cubes.
- Transfer the tofu to a shallow dish and sprinkle with the salt.
- Coat with potato starch
- Continue sprinkling starch is used.
- Set the skillet over medium-high heat and add the oil.
- Add all of the tofu in a single layer. The tofu should sizzle upon contact — if not, wait a few minutes to let the pan heat before continuing.
- Pan-fry the tofu until golden
- Eat the tofu immediately when colder. It will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated.
- Present in a large bol rice, tofu and brocoli. Season with soy sauce ans sesame seeds.