Crunchy tofu bowl with ginger

Low in FODMAP, Vegan recipe, Meals

Crunchy ginger tofu bowl with broccoli, carrot and red bell pepper

Ingredients

500ml (2 t.) Brown rice

454 g (1 package) Firm tofu

30ml (2 tbsp.) Sesame oil

30ml (2 tablespoons) Cornstarch

750ml (3 cups) Broccoli florets

750ml (3 cups) Carrots, cut into small sticks

2 red peppers, cut into small sticks

30ml (2 tbsp.) Olive oil

Ginger sauce

30ml (2 tbsp.) Maple syrup

15ml (1 tablespoon) Cornstarch

30ml (2 tbsp.) Cold water

15ml (1 tbsp.) Rice vinegar

15ml (1 tbsp.) Fresh ginger, grated

15ml (1 tbsp.) Sambal Oelek

Preparation

  1. Preheat oven to 400F and line 2 baking sheets with parchment paper.
  2. Cook rice according to package instructions.
  3. Drain and pat dry, pressing the tofu firmly onto a paper towel. Cut into 1 cm cubes.
  4. In a large bowl, mix the tofu with the sesame oil and cornstarch. Place on a baking sheet, ensuring that cubes do not touch.
  5. In another bowl, toss the broccoli, carrots and peppers with the olive oil and place on the other baking sheet.
  6. Place the 2 baking trays in the oven and bake for 15 minutes. Turn the tofu and vegetables over and bake for a further 15 minutes.
  7. While cooking, prepare the ginger sauce by mixing all the ingredients.
  8. After cooking, stir the tofu into the sauce and coat well.
  9. Serve hot with rice and vegetables.