Simply Sticky Tofu Bowl
Sticky, sweet, and a little spicy, this simple tofu bowl is packed with flavor and ready in just 30 minutes. A wholesome and delicious meal that everyone will love!
Equipment
- mixing bowls
- Sharp knife
- paper towels to drain and pat dry the tofu
Ingredients
- 12 oz packet of extra firm silken tofu 340g
- 4 tablespoons olive oil
- 1 teaspoon five spice powder
- 1½ tablespoons rice wine vinegar
- 1 English cucumber sliced thinly
- 8 oz shiitake mushrooms chopped into ¼-inch pieces (225g)
- ¼ cup soy sauce 60ml
- 1 tablespoon brown sugar
- 2 tablespoons sweet chili sauce
- Bunch of spring onions sliced
- Sesame seeds for serving
- Rice for serving
Instructions
- Preheat the oven to 450ºF / 230ºC degrees.
- Drain and pat dry the tofu then cut into small cubes. Drizzle with two tablespoons of oil and sprinkle with the five spice powder. Season with salt and toss to coat all sides.
- Tip onto a baking sheet.
- Roast for ten minutes.
- In the meantime toss the mushrooms in the remaining oil, season with salt then add to the baking sheet with the tofu and continue to cook for a further 10 minutes until golden brown.
- Place the cucumber in a bowl with the vinegar and set aside.
- In a separate bowl whisk together the soy sauce, sugar and sweet chili sauce.
- Pour over the tofu and mushrooms, stir to coat and continue to roast for a few more minutes until sticky.
- To serve, lay rice into a bowl then top with the sticky tofu and mushrooms. Add the sliced cucumber and sprinkle over the sliced spring onions and toasted sesame seeds.
