Crispy Tofu and Rice

The first time I cooked with extra firm tofu was when I made my tofu scramble recipe. I was so hesitant about cooking with it that I almost passed it by. I had never used the product before, so I was not sure how it was going to turn out. It was very good--actually better than the restaurant version, but after that I never bought it again. I was looking in my refrigerator one day last week and saw a package of super firm tofu that I did not buy. I was so pleased that my non-vegan husband had purchased it. I still wasn't sure about what I was going to do with it.

After eating a tofu burrito bowl at Willy's Mexicana Grill, I was inspired to make a similar dish at home. I was extremely pleased at how the tofu turned out. It had a nice crunch on the outside, and it was tender and packed with flavor on the inside. In tofu dishes I had previously purchased at various restaurants and stores, some of it was dry, tasteless, soggy, and just gross. I did not want this to happen, so I was determined to try and season it as best I could. I kept pondering as to what to use, and I finally settled on Bragg Liquid Aminos. I read the label and was convinced it would work, and I was right! Score! Seven ingredients later, I had a winner dinner!

Crispy, savory, spicy, filling, and only seven ingredients!

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Servings: Four

Ingredients

• 1 cup wild rice
• 1 package organic cubed super firm tofu
• 2 cups steamed broccoli
• 6 tbsps Bragg Liquid Aminos
• 3 tbsps organic cornstarch
• 2 tbsps sriracha sauce 

Instructions

1. Prepare wild rice and steamed broccoli in advance according to packaging. 
2. When rice is near completion, drain tofu, remove from packaging, wrap in a thick layer of paper towels, and press with something heavy to get all of the liquid out. I placed a heavy skillet on top of it for 20 minutes.
3. Pour tofu into a bowl and coat evenly with liquid aminos.
4. Coat tofu with cornstarch.
5. Add extra virgin olive oil to skillet on medium heat, add tofu to skillet and cook until crisp and golden brown.
6. Plate rice, tofu, and broccoli. 
7. Add sriracha sauce.
8. Enjoy!

Nutrition Information
Serving size: 1/4 of the recipe  Calories: 267.5   Fat:  6.9g
Sat Fat: 0.6g Carbohydrates: 38.4g   Sugar: 1.5g    Sodium: 509mg
Fiber: 6g    Protein: 13.1g


Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos on Facebook or Instagram #thesensiblevegan. Thank you!