Sticky Spicy Tofu and Charred Broccoli Buddha Bowl
This dish, inspired by a popular café recipe, is incredibly tasty and sure to impress even tofu skeptics!
Takes
Serves 2
Ingredients
For the tofu:
- 1 tbsp oil
- 400 g firm tofu
- 2 tbsp cornstarch or flour, if unavailable
- ½ tsp garlic powder
- Pinch of black pepper
- 2 tbsp tamari or soy sauce
- 1 tbsp water
For the spicy sticky sauce:
- 4 tbsp maple syrup
- 1 clove garlic minced (or ½ tsp garlic powder)
- 1- inch cube fresh ginger minced (or 1 tsp ginger powder)
- ½ tsp chilli flakes
- 2 tsp tomato puree
- 3 tbsp tamari or soy sauce
- 1 tbsp vinegar
- 2 tsp cornflour or flour + 1 tsp water, mixed into a slurry
To serve:
- 250 g broccoli cut into florets
- 2 spring onions sliced
- Toasted sesame seeds to sprinkle
- 100 g sauerkraut
- 1 avocado sliced
- 2 small portions of cooked brown rice or your grain of choice
Instructions
- Prepare the tofu:Press the tofu to remove excess water, then chop into 1.5 cm cubes.In a bowl, mix the tofu with cornstarch, garlic powder, and black pepper until evenly coated.
- Cook the tofu:Heat 1 tbsp oil in a wide-bottomed non-stick pan over high heat.Add the tofu and fry, turning occasionally, until all sides are charred and crispy (approx. 5–6 minutes).Add 2 tbsp tamari and 1 tbsp water to the pan, mixing well to coat the tofu.
- Make the spicy sticky sauce:In a small bowl, mix all the sauce ingredients until smooth and lump-free.Pour the sauce over the tofu, stirring to coat evenly. Cook for 1–2 minutes until the sauce becomes sticky. Remove from heat.
- Prepare the broccoli:Parboil the broccoli florets in salted water for 2–3 minutes. Drain well.Cook the broccoli on a griddle or hot frying pan until slightly charred. Remove and set aside.
- Assemble the Buddha bowl:Divide the cooked rice or grain of choice between two bowls.Add the sticky tofu, charred broccoli, sauerkraut, avocado slices, and spring onions.Sprinkle with toasted sesame seeds and serve immediately.