Tofu (firm): 150g (5 oz), Brown rice: 50g (1/4 cup, dry weight), Broccoli: 80g (1 cup, florets), Carrot: 50g (1 medium, grated), Cucumber: 50g (1/3 medium, sliced), Avocado: 30g (1/4 medium), Edamame: 30g (1/4 cup, shelled), Sesame seeds: 5g (1 tsp), Soy sauce (low sodium): 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Maple syrup: 5g (1 tsp), Sriracha: 5g (1 tsp), Sesame oil: 5ml (1 tsp), Cornstarch: 10g (1 tbsp), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Press 150g tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. 3. In a bowl, toss tofu with 10g cornstarch, 1g salt, and 1g black pepper. 4. Arrange tofu on a baking sheet lined with parchment paper and drizzle with 5ml olive oil. 5. Bake for 25-30 minutes, flipping halfway through, until crispy and golden. 6. Cook 50g brown rice according to package instructions. 7. Steam 80g broccoli florets until tender-crisp, about 5 minutes. 8. In a small bowl, whisk together 10ml soy sauce, 5ml rice vinegar, 5g maple syrup, 5g sriracha, and 5ml sesame oil to make the dressing. 9. In a serving bowl, arrange the cooked rice, steamed broccoli, 50g grated carrot, 50g sliced cucumber, 30g avocado, and 30g edamame. 10. Top with the crispy tofu, drizzle with the dressing, and sprinkle with 5g sesame seeds.
