It is happening friends. As a matter a fact, it has happened. Say it with me— Ginger soy tofu bowl.
Ginger. Soy. Tofu. Bowl!
I mean COME ON! Who doesn’t like crispy on the outside creamy on the inside tofu? Then it is topped with this sweet and spicy ginger soy sauce. And because it is in a bowl the sauce ends up covering the roasted broccoli and quinoa. I think that is a win-win-win situation.
I made this ginger soy tofu bowl for dinner last night. I even saved some leftovers for lunch but I could not wait. I totally had it for breakfast. I feel no shame! It had to be done. I mean tofu marinated in a spicy ginger soy sauce. Why yes… yes please. The fact that I made it with roasted broccoli and quinoa was out of the world.
I new to this blogging thing. Before I started blogging- cooking would be something organic— it involves all the senses. Sight- smell- hearing- touch and TASTE! Well here is a little behind the scene look into blogging. Each step of cooking I have to look at it from your standpoint. So when I started out I would take a million pictures of chopped vegetables: I learned a couple of things- you know what chopped veggies look like and those pictures take away from super saucy pictures like these.
Ginger Soy Tofu Bowl
- Crispy baked tofu
- 1 15 ounce block extra-firm tofu
- 1 tablespoon grape seed oil
- 1 tablespoon reduced-sodium soy sauce
- 1 garlic clove minced
- Ginger Soy Sauce
- ¼ cup reduced-sodium soy sauce
- 1 inch piece ginger minced
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 sprig thyme
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sriracha sauce
- Roasted Broccoli Rabe
- 1 LB Brocoli Rabe steams lightly trimmed
- 2 garlic cloves
- 1 tablespoon grape seed oil
- salt and pepper to taste
- 2 tablespoons toasted sesame seeds see instructions for toasting
- Fresh cilantro leaves chopped(optional)
- Prep: Drain the tofu and gently squeeze out extra water. Slice the tofu into two pieces. Place the tofu onto a plate lined with a kitten towel or some paper towel. Cover the top of the tofu with additional towel or paper towel. ten place a heavy object on top to help the tofu drain quickly.
- Trim the broccoli rabe leaving majority of the stems. Toss the broccoli with a light amount of oil. On a baking sheet, arrange the flowerets in an even layer and sprinkle with sliced garlic, sea salt and pepper. Roast for about 10 minutes.
- Roasting Tofu: Transfer the drained tofu to a cutting board. Slice into 1 inch cubes. Whisk together 1 tablespoon olive oil and soy sauce, then drizzle it over the tofu and toss to coat. Arrange the tofu in an even layer on a baking sheet . Bake for 20 to 30 minutes, tossing the contents of each pan halfway through cooking, until the tofu are deeply golden on the edges. Remove from oven and set aside.
- To make the glaze: In a small saucepan, whisk together the glaze ingredients. Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary, this is where it might burn. Cook until the glaze has reduced by half (10 minutes). Remove from heat.
- Garnish: Pour the sesame seeds into a small pan. Toast for about 3 minutes over medium heat, shaking the pan frequently to prevent burning, when you smell the seed and they begin to look golden. You re done, turn off heat.
- To assemble the bowl: Divide quinoa into four bowls. Top each plate with broccoli and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small sprinkling(or large in my house) of chopped cilantro.