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      1. Preheat your oven to 375 F

      2. Bring your rice + 1.5 cups of water and a pinch of salt up to a boil. Once boiling turn down to simmer, cover, and let sit for 10-12 minutes.

      3. Prepare your vegetables and tofu. One big difference for this dish is instead of cutting tofu break your tofu into smaller pieces, not too small and not to big.


      4. Toss your tofu in cornstarch and a generous glug of oil. Toss your broccoli in a splash of oil, salt, and pepper. Transfer both to a baking sheet and bake for 15 minutes. Remove the broccoli, shake/flip the tofu, and continue cooking until the tofu is crunchy.

      5. With about 5 minutes left for everything in the oven, bring a saucepan with your sauce to a gentle heat (it should not be bubbling, just warm). Stir regularly to let it thicken. If it gets too thick, add some water; if it's too thin, cook a little longer. Once your tofu is done, add it to the pan and mix thoroughly until the sauce has thickened and is sticking to the tofu.


      6. Build your bowl. Rice on bottom with your broccoli + tofu mix over the rice, drizzle your spicy mayo drizzle + your diced green onion & sesame seeds on top as garnish. ENJOY!