Meal Prep: Sticky Sesame Tofu Bowls

Ingredients

Full written recipe with macros, metric measurements, a grocery list, and more can be found at the link in my bio.

This week I’m back with a vegan lunch box for ya; crispy tofu gets tossed in a sticky sesame glaze and then served up with a tingly edamame salad and some forbidden rice.

The real star is the stir fry sauce here; it’s garlicky, ginger-y, a little sweet, a little tangy, and it’s just one of those recipes that’s great to have tucked in your back pocket for when you don’t know how to season your protein for dinner.

One other quick note, forbidden rice can be a bit tricky to cook properly so I opted to use an instant packet here but feel free to make your own from scratch or just sub your favorite rice variety.

Shout out @50hertzfoods for making the best Sichuan peppercorn oil on the market.

Tofu Ingredients:

2 16oz containers extra-firm tofu (2 450g containers)

1 tsp diamond crystal kosher salt (3g)

1/2 cup corn starch (60g)

3-5 second spray of cooking oil

Sauce Ingredients:

1 tsp neutral oil (4g)

6 garlic cloves, minced

1 inch piece ginger, grated

1/2 cup soy sauce or gf tamari (120ml)

1/3 cup water (80ml), plus additional as needed

3 tbsp agave or honey (55g)

1 lime, zest & juice

2 tbsp water stirred into 2 tbsp cornstarch (30g each)

Sesame seeds, to taste

Edamame Salad:

1 16oz frozen bag of shelled edamame, thawed (1 500g bag)

2 large red bell peppers, finely diced

1 bunch cilantro, finely chopped

1/3 cup sliced toasted almonds (32g)

2 tsp sesame seeds (2g), plus additional if wanted

1 tsp sesame oil (5ml)

1 tbsp rice wine vinegar (15g)

1 tsp diamond crystal kosher salt (3g)

1 tsp Sichuan peppercorn oil or 1/2 tsp Sichuan Peppercorns (5ml/tiny pinch) (optional but recommended)

Forbidden Rice:

2 7oz pouches instant forbidden rice, microwaved ( or ~1.5 cups raw forbidden rice, cooked according to package instructions).