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Baked Tofu Teriyaki Buddha Bowl
Ingredients
  • subheading: FOR THE BAKED CRISPY TOFU:
  • 14 to 16 oz extra firm tofu - drained and patted dry
  • salt - optional
  • 2 tbsp cornstarch
  • avocado oil spray - optional
  • subheading: FOR THE TERIYAKI SAUCE:
  • ½ cup water
  • ½ cup soy sauce
  • ½ cup maple syrup
  • 2 tbsp rice vinegar
  • 2 cloves of garlic - crushed
  • 1 inch ginger (or about 1 teaspoon) - peeled and grated
  • 1 green onion - sliced
  • 1 ½ tbsp cornstarch
  • 1 tsp sesame oil - optional if looking for an oil-free recipe
  • subheading: TO SERVE:
  • cooked brown rice - about ¾ cup per person
  • 1 cup frozen edamame - thaw
  • 1 head broccoli - cut in florets
  • 8 oz shiitake mushrooms - sliced
  • pineapple - diced
  • green onions - sliced, for topping
  • sesame seeds - for topping
Steps
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