Korean BBQ Tofu Bowls with Sesame Broccoli

Ingredients

• 1 lb Extra-Firm Tofu
• 3 tbsp Soy Sauce
• 1 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Maple Syrup
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 4 cups Broccoli Florets
• 2 tbsp Sesame Seeds
• 4 cups Cooked Rice

Instructions

1. 1Place the 1 lb Extra-Firm Tofu on a clean kitchen towel or paper towels and gently press down to remove as much water as possible. Cut the pressed tofu into 1-inch cubes.
2. 2In a medium bowl, whisk together the 3 tbsp Soy Sauce, 1 tbsp Gochujang (Korean Chili Paste), 2 tbsp Maple Syrup, 1 tbsp Sesame Oil, 2 cloves minced Garlic, and 1 tsp grated Ginger. Add the 1-inch cubes of tofu to the bowl and gently toss to coat. Let the tofu marinate for at least 15 minutes.
3. 3Preheat your oven to 400°F (200°C). Place the 4 cups Broccoli Florets on a baking sheet, drizzle with 1 tbsp of the Sesame Oil, and toss to coat. Roast the broccoli for 15-20 minutes, or until tender-crisp and slightly browned at the edges.
4. 4Heat a large skillet over medium-high heat. Add the marinated tofu in a single layer, reserving any excess marinade. Cook for 5-7 minutes per side, until golden brown and slightly crispy.
5. 5In a clean bowl, toss the roasted 4 cups Broccoli Florets with the remaining 1 tbsp Sesame Oil and the 2 tbsp Sesame Seeds until evenly coated.
6. 6Divide the 4 cups Cooked Rice among four bowls. Top each bowl with the cooked Korean BBQ tofu and the sesame broccoli. Serve immediately.

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