- 16 ounces extra firm tofu, sliced into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ cup cornstarch
- 4 cloves garlic
- ⅓ cup soy sauce
- ¼ cup maple syrup or honey
- 3 tablespoon rice vinegar
- 2-3 teaspoons sriracha
- ½ teaspoon red pepper flakes
- 3 tablespoons cornstarch slurry (1 ½ tablespoons cornstarch and 1 ½ tablespoons cold water stirred together)
- Steamed rice - I used brown basmati rice
- Roasted or stir fried vegetables - I used roasted broccoli and yellow pepper that I tossed with the tofu before adding to the bowls
- Sliced avocado
- Sliced cucumber
- Sliced green onions
- Quick pickled vegetables - I used a combination of coarsely shredded daikon and carrot
- Furikake
- Coarsely chopped cilantro
- Sriracha sauce, for drizzling - I used honey sriracha sauce
Preheat the oven to 425°F and line a baking sheet with parchment or a silicone baking mat.
Add the tofu, spices and cornstarch to a bowl and toss to evenly coat the tofu cubes. Transfer to the baking sheet, liberally spray with oil, and bake for 15 to 20 minutes, until the tofu is browned and crispy.
In the meantime, in a pan over medium heat, add the garlic, maple syrup, soy sauce, rice vinegar and sriracha. Bring to a simmer. While that simmers, in a small bowl, add the cornstarch and water to create a slurry. Add the slurry to the sauce and stir until it thickens, like honey or maple syrup consistency.
Once the tofu is cooked, pour it into the sauce and toss to coat. Serve it over over steamed rice, along with roasted vegetables, sliced avocado, cucumber, and green onions, and pickled vegetables of your choice. Sprinkle everything with furikake (or sesame seeds if you cannot find the Japanese rice seasoning) and fresh chopped cilantro and drizzle with extra sriracha sauce as desired.
- Yields: 4 servings
- Preparation Time: 30 minutes