Korean BBQ Tofu Bowls with Sesame Broccoli

Instructions

1. 1Place the about 450 g 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 about 2.5 cm 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 about 2.5 cm 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 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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