Honey Sriracha Tofu Bowl

Ingredients

• •2 blocks (400 g each) extra-firm tofu
• •3 tbsp cornstarch
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •3 tbsp honey (or maple syrup for vegan)
• •2 tbsp sriracha
• •1 tbsp rice vinegar
• •2 cloves garlic, minced
• •1.5 cups jasmine rice
• •2.25 cups water
• •4 cups broccoli florets
• •2 tbsp olive oil
• •1.5 cups shredded carrots
• •1 cup edamame, shelled and thawed
• •2 tbsp tahini
• •1 tbsp soy sauce (for dressing)
• •1 tsp fresh ginger, grated
• •1 lime, juiced
• •2 tbsp water (for dressing)
• •2 tbsp each sesame seeds and green onions, for garnish

Directions

1. 1Preheat oven to 220°C (425°F); press tofu in a clean towel for 10 minutes, then cube into 2 cm pieces.
2. 2Toss tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated; spread on one side of a parchment-lined baking sheet.
3. 3Toss broccoli florets with olive oil, salt, and pepper; spread on the other side of the same baking sheet.
4. 4Roast for 25–28 minutes, flipping tofu halfway, until golden and crispy and broccoli is charred at the edges.
5. 5Cook jasmine rice in water according to package directions.
6. 6Whisk honey, sriracha, rice vinegar, and garlic in a small saucepan over low heat for 2 minutes until slightly thickened; pour over hot tofu and toss to coat.
7. 7Whisk together tahini, soy sauce, ginger, lime juice, and water to make a pourable sesame-ginger dressing.
8. 8Divide rice among 4 bowls; top with glazed tofu, roasted broccoli, shredded carrots, and edamame; drizzle with sesame-ginger dressing and garnish with sesame seeds and green onions.

💡 Pressing tofu is the key to crispiness — even 10 minutes makes a big difference. For a vegan bowl, swap honey for pure maple syrup in both the glaze and the dressing. Extra-firm tofu is available at every major Canadian grocery chain.

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