Crispy Sesame Tofu Rice Bowls with Ginger Cucumber Slaw

Ingredients

• 1 cup jasmine rice, rinsed
• 14 ounces extra-firm tofu, drained
• 2 tablespoons cornstarch
• 2 tablespoons neutral cooking oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons maple syrup, divided
• 1 tablespoon fresh lime juice
• 2 teaspoons toasted sesame oil
• 2 teaspoons finely grated fresh ginger, divided
• 1 garlic clove, finely grated
• 1 English cucumber, thinly sliced
• 1 large carrot, shredded
• 2 tablespoons rice vinegar
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Lime wedges, for serving

Steps

1. Cook the rice according to the package directions. Keep it covered and warm while you prepare the tofu and slaw.
2. Wrap the tofu in a clean kitchen towel and press gently to remove excess moisture. Cut it into 1-inch cubes, then toss with the cornstarch until evenly coated.
3. Combine the cucumber, carrot, rice vinegar, 1 tablespoon maple syrup, and 1 teaspoon ginger in a bowl. Toss well and set aside to soften slightly.
4. Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the tofu in one layer and cook for 8 to 10 minutes, turning occasionally, until crisp and golden on most sides.
5. Whisk together the soy sauce, remaining 1 tablespoon maple syrup, lime juice, sesame oil, garlic, and remaining 1 teaspoon ginger. Pour it over the tofu and toss for 1 to 2 minutes until the glaze thickens and coats every piece.
6. Divide the rice among four bowls. Add the glazed tofu and cucumber slaw, then finish with scallions, sesame seeds, and lime wedges.

Allergen note: Contains soy and sesame. Check the soy sauce label if avoiding gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.