Korean BBQ Tofu Bowls with Sesame Broccoli

Ingredients

• 1 block Extra-Firm Tofu
• 4 cups Cooked Brown Rice
• 1 lb Broccoli Florets
• 3 tablespoons Soy Sauce
• 2 tablespoons Maple Syrup
• 1 tablespoon Sesame Oil
• 1 tablespoon Rice Vinegar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Gochugaru (Korean Chili Flakes)
• 1 tablespoon Toasted Sesame Seeds
• 2 stalks Green Onions
• 1 tablespoon Vegetable Oil

Instructions

1. 1Press the 1 block of Extra-Firm Tofu to remove excess water, then cut it into 1-inch cubes.
2. 2In a medium bowl, combine the tofu cubes with 2 tablespoons of Soy Sauce, 1 tablespoon of Maple Syrup, 1/2 tablespoon of Sesame Oil, the 2 cloves of minced Garlic, 1 teaspoon of minced Ginger, and 1/2 teaspoon of Gochugaru. Toss gently to coat and let the tofu marinate for at least 15 minutes.
3. 3Preheat your oven to 400°F (200°C). On a large baking sheet, toss the 1 lb of Broccoli Florets with 1 tablespoon of Vegetable Oil, 1 tablespoon of Soy Sauce, 0.75 tablespoon of Maple Syrup, and 0.5 tablespoon of Sesame Oil until evenly coated, then spread in a single layer.
4. 4Place the baking sheet with broccoli in the preheated oven and roast for 15-20 minutes, until the florets are tender and slightly browned at the edges. While the broccoli roasts, arrange the marinated tofu cubes in a single layer on a separate baking sheet and bake in the same oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. 5In a small bowl, whisk together the 1 tablespoon of Rice Vinegar and 0.25 tablespoon of Maple Syrup until combined.
6. 6Divide the 4 cups of Cooked Brown Rice among four serving bowls. Top each bowl with the Korean BBQ Tofu and Sesame Broccoli, then drizzle with the Rice Vinegar and Maple Syrup mixture. Garnish each bowl with the 1 tablespoon of Toasted Sesame Seeds and the 2 stalks of thinly sliced Green Onions.

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