Orange-Ginger Tofu Bowls

Orange-Ginger Tofu Bowls Recipe

By Batch Cooking Club

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes

Ingredients

14-oz extra firm tofu (or firm tofu that has been drained and pressed for 30 minutes), cut into bite-sized cubes

4 Tbsp soy sauce, tamari or shoyu, divided

2 Tbsp cornstarch

zest and juice of 1 medium orange

juice of ½ lime

2 tsp grated fresh ginger

3 tsp rice vinegar, divided

1 English cucumber, thinly sliced

2 cups broccoli florets

2 tsp toasted sesame oil (optional)

3 green onions, thinly sliced

3 cups cooked brown rice

2 Tbsp sesame seeds

Instructions

1Preheat the oven to 350°F.

2Combine the tofu and 1 Tbsp tamari in a small bowl. Stir to coat. Set aside while you continue with Steps 3 through 5.

3Meanwhile, in a small mixing bowl, whisk the juice of the orange juice, 2 tablespoons tamari, lime juice and ginger in a small bowl.

4In a medium bowl, combine the cucumber with the rice vinegar. Toss well to combine. Set aside.

5Reheat the cooked brown rice.

6Sprinkle the tofu with the cornstarch and toss to coat. Place in the oven and bake for 10 minutes. Remove the sheet pan from the oven, toss with the orange juice mixture and mix to evenly coat. Spread to one side of the sheet pan. Toss the broccoli florets with the sesame oil (if using) and remaining 1 tablespoon of tamari. Add to the other side of the sheet pan. Bake for 5 more minutes.

7To serve, divide the rice among serving bowls, followed by the tofu and broccoli. Top with the sliced cucumbers. Garnish with the green onions and sesame seeds. Serve with more tamari on the side.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.