Sticky Tofu Bowls with Roasted Veggies
If you’ve never tried tofu before but just assume you don’t like it, this is a recipe I’d recommend trying! Tofu is actually one of my all-time favorite low cost but delicious protein options, and you can find it at pretty much any grocery store. When it’s baked to crisp up like in this recipe, then tossed in a delicious sauce, you won’t even be missing the meat! This one is from my March 2024 grocery series where I turned a $50 grocery haul into five meals, and it’s one I make at home often.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Check out the other editions of my grocery series:
STICKY TOFU BOWLS WITH ROASTED VEGGIES
STICKY TOFU BOWLS WITH ROASTED VEGGIES
4
servings20
minutes30
minutesIf you’ve never tried tofu before but just assume you don’t like it, this is a recipe I’d recommend trying! Tofu is actually one of my all-time favorite low cost but delicious protein options, and you can find it at pretty much any grocery store. When it’s baked to crisp up like in this recipe, then tossed in a delicious sauce, you won’t even be missing the meat! This one is from my March 2024 grocery series where I turned a grocery haul into five meals, and it’s one I make at home often.
Keep the screen of your device on
Ingredients
- TOFU
14 oz firm tofu block
2 tbsp arrowroot, tapioca, or corn starch
1/2 tsp salt (omit if you’re using tamari or soy sauce in the sticky sauce)
1 tsp garlic powder
1 tbsp olive oil
- ROASTED CARROTS & BROCCOLI
2/3 broccoli head, cut into florets (~3 cups)
1 lb raw carrots, peeled & cut into strips
1 tsp salt
1 tsp garlic powder
1 tbsp olive oil
- STICKY SAUCE
1 tbsp olive oil
1/2 cup coconut aminos, tamari, or soy sauce (if you don’t love a salty sauce and you’re using tamari or soy sauce, reduce amount to 1/3 cup)
2 tbsp maple syrup
1 -2 tbsp sriracha (depending on preference)
1 tbsp ground ginger
2 tsp garlic powder
salt to taste
1 tsp arrowroot, tapioca, or corn starch + 2 tbsp water
1/2 cup raw cashews
- FOR SERVING
1 cup basmati or jasmine rice, cooked
2 tbsp sesame seeds (optional)
Directions
- Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Drain the liquid from the tofu block and use a tofu press or heavy object to press the block for 20-30 minutes to remove moisture.
- Meanwhile, cut the broccoli and carrots, add them to a mixing bowl, and coat with the oil, salt, and garlic powder. Transfer to one side the sheet pan.
- Cut the pressed tofu into small even cubes, then add to the same mixing bowl and coat with the starch, salt, garlic powder, and oil. Transfer to the other side of the sheet pan. Bake for 25-35 minutes, until everything is crispy. Cook rice according to package instructions.
- While the tofu and veggies cook, add the oil, coconut aminos, maple syrup, and sriracha to a skillet. Whisk occasionally until the sauce is simmering, then mix in the ginger and garlic. Salt to taste. Reduce heat to low.
- In a small bowl, whisk the starch and 2 tbsp of water to make a slurry. Pour the slurry into the sauce and mix again.
- When the tofu is done, add it to the sauce along with the cashews and stir to coat. Serve over the cooked rice with the roasted veggies on the side. Top with additional sauce from the skillet and a sprinkle of sesame seeds.
Notes
- If you’re using soy sauce or tamari, you likely won’t need to salt the sauce and if it’s too salty on it’s own feel free to add a bit more maple syrup to cut the saltiness.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Cannot wait to make this one!
Oh my goodness SO DELICIOUS!! The sauce alone is so tasty and could be used on any protein but it really is perfection with the tofu. This recipe will be a regular for me!
So delicious! Made as written with about half the Sriracha and it was pretty spicy. Easy to adjust thought for next time. Perfect with veggies and I loved the tofu – never tried cooking with it before. Will definitely make again!
Could use cauliflower rice as a keto option!
The IG instructions are different than the website ones. And I ended up mixing the veggies with the tofu because of the way it is written 🤦🏼♀️
So good! Love the sauce! We made it with thawed frozen carrots and broccoli to save chopping!
Very tasty, needs less salt and sriracha for my tastes. I also used a bottled soy glaze bc I was out of soy sauce and it was great, no need to thicken with starch.
This was on point! I followed the recipe as written and it came out perfectly. Thanks for another delicious recipe!
So yummy! I’m not even vegetarian or vegan but this one is delicious! I love using all your recipes and your budgeting plans as I’m a broke college student! Thank you a million!