Servings: 4 meals
Calories: 437kcal
Ingredients
- 1 package extra-firm tofu
- 2 tablespoon sesame oil divided
- 3 tablespoon Coconut Aminos or 2 tablespoon tamari sauce
- 1 tablespoon arrowroot flour
- 6 cups Broccoli
- 1 tablespoon sesame
- salt & pepper to taste
Teriyaki Sauce
- ½ cup Coconut Aminos
- 2 tablespoon Honey
- 2 tablespoon rice wine vinegar
- 1 teaspoon Sriracha
- ¼ teaspoon Ginger
- Sea Salt to taste
To Serve
- 4 cups Brown Rice cooked (can sub cauliflower rice)
- Sesame Seeds optional
- green onions optional
Instructions
- Press tofu by placing it on a cutting board between several sheets of paper towels, and placing a heavy plate or another cutting board on top. Allow it to sit for 20-30 minutes to drain all excess moisture. **This step is important to ensuring crispy edges on the tofu.
- Preheat oven to 435.
- Cut tofu in 1-inch cubes, and put in a bowl. Drizzle tofu with sesame oil, coconut aminos, and arrowroot, and gently toss to evenly coat.
- Add chopped broccoli to a bowl, and drizzle with sesame oil, and season with salt and pepper.
- On a large baking tray, add tofu, making sure to leave some space around the cubes for baking. Add broccoli to the other end of the baking tray.
- Bake tofu and broccoli for 25 minutes, tossing once midway for even browning and crisping.
- To make the teriyaki sauce, add all ingredients to a saucepan, and whisk while heating over medium heat. Allow it to boil for about 1 minute while whisking to thicken.
- Serve crispy tofu and broccoli over rice or cauliflower rice, drizzled with teriyaki sauce.
Notes
Nutrition for 1 out of 4 servings:
16.9g Protein | 64.3g Carbs | 13.8g Fat | 6.9g Fiber | 437 Calories
Nutrition
Serving: 1meal | Calories: 437kcal | Carbohydrates: 64.3g | Protein: 16.9g | Fat: 13.8g | Fiber: 6.9g
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