Equipment
- oven, stove
Ingredients
- 16 oz high protein super firm tofu
- 1 cup jasmine rice, cooked
- 3 tbsp coconut aminos
- 3 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 tbsp tahini
- 1 tsp garlic powder
- ½ tsp ground ginger
- 3 tbsp white sesame seeds
- 3 tbsp black sesame seeds
- 2 cups napa cabbage, shredded
- 3 Persian cucumbers, finely chopped
- 3 green onions, chopped
Method
- Preheat oven to 400 and line a large metal baking sheet with parchment paper.
- Slice the tofu into eight 1/2" thick slabs.
- Add the coconut aminos, vinegar, maple syrup, tahini, garlic and ginger to one shallow bowl, and the sesame seeds to another. Stir both to combine.
- Dip each slab of tofu into the sauce, letting excess drip off, and transfer to the bowl of sesame seeds to evenly coat. Place on the prepared baking sheet. Repeat with the remaining slabs. Transfer to the oven and bake for 20-25 minutes until golden.
- While the tofu is baking, add the cabbage, cucumbers and green onions to a large bowl and pour the remaining sauce and sesame seeds into the bowl. Use tongs or your hands to combine.
- To serve, divide the cooked rice between four serving bowls and top with the cucumber salad. Place two slabs of tofu on top and use a spoon to scoop out and drizzle any extra dressing from the bowl on top of the tofu.
Nutrition
Serving 1servingCalories 337kcalCarbohydrates 42gProtein 15gFat 12gSaturated Fat 2gPolyunsaturated Fat 6gMonounsaturated Fat 4gSodium 338mgPotassium 505mgFiber 3gSugar 9gVitamin A 261IUVitamin C 13mgCalcium 226mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.