Roasted Tofu and Broccoli Coconut Rice Bowl recipe
A satisfying, low-effort rice bowl where the oven does most of the work. If possible, soak the rice ahead of cooking (I don’t always remember).
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Wooden spoon
- Kitchen timer
- Spoon
- Serving bowl
Ingredients
- 2 tbsp vegetable oil (plus more to drizzle)
- 250-300g firm tofu
- 2 tbsp cornflour (divided)
- black pepper
- 1 head of broccoli
- 150g button mushrooms
- 100g brown basmati rice (dried weight)
- 1 tbsp unsweetened, desiccated coconut
- 1 heaped tbsp peanut butter (around 30-35g)
- ½ tbsp dark soy sauce
- ½ tbsp soy sauce
- ½ tbsp rice vinegar
- 1 tbsp chilli sauce (the semi-translucent kind, not sriracha)
- 2 tbsp water (optional)
- 2 eggs
- 1 tsp sesame seeds
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