Sticky Tofu Bowl Recipe

Roast tofu with soy sauce, dark brown sugar, and chili garlic sauce for an irresistible sweet-salty flavor.

Directions

1. Heat oven to 450°F. Cook rice per package directions.
2. Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
3. Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
4. In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
5. In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
6. Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.

Ingredients

• 1 c. rice
• 12 oz. extra-firm silken tofu
• 4 tbsp. oil, divided
• 1 tsp. Chinese five-spice powder
• Kosher salt
• 1 small English cucumber (thinly sliced)
• 1 1/2 tbsp. rice vinegar
• 8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
• 1/4 c. reduced-sodium soy sauce
• 1 tbsp. dark brown sugar
• 2 tsp. chili garlic sauce
• Sliced scallions, sesame seeds, and cilantro, for serving

NUTRITIONAL INFORMATION (per serving): About 445 calories, 19 g fat (1.5 g saturated), 16 g protein, 995 mg sodium, 53 g carbohydrate, 4 g fiber